Prep Time

20 Mins + 15 Mins Cooling

Cook Time

10 Mins

Calories

~683 Cal

Ingredients

  • 4 spring roll wrappers, thawed, cut into 2-inch squares
  • olive oil cooking spray
  • 2 Calypso® mangoes, peeled and chopped
  • 3.5 oz rice vermicelli noodles
  • 1 small head romaine (cos) lettuce, coarsely chopped
  • 6 Qukes® baby cucumbers, chopped
  • 2 large carrots, peeled into thin strips with potato peeler
  • 4 green onions, cut into thin strips
  • 1/2 cup fresh cilantro or Thai basil leaves
  • 1/3 cup roasted salted peanuts, chopped
  • 2 cups cooked shredded chicken (see tip)
Peanut Dressing
  • ½ cup (about 4.5 oz) smooth peanut butter
  • 2 tablespoons (about 1 ½ fl oz) tamari or soy sauce
  • 2 teaspoons (about ½ fl oz) sesame oil
  • 2 tablespoons (about 1 ½ fl oz) rice vinegar
  • 1 tablespoon (about ⅔ fl oz) sambal oelek (or another chili sauce)
  • 2 tablespoons (about 1 ½ fl oz) honey
  • Juice of 1 lime (about 2 tablespoons)
  • Warm water, as needed, to thin the dressing

Tips

Chicken Alternative:
Swap the chicken for about 2 lbs cooked, peeled, and deveined shrimp for a seafood version.

Spring Roll Wrappers:
Look for frozen spring roll pastry at Asian grocery stores. If unavailable, you can substitute wonton wrappers (cut into squares) for crisp chips.

Make Ahead:
The peanut dressing and spring roll chips can be made a day ahead and stored in the fridge (dressing) or airtight container (chips).

Method

Step 1

Preheat the oven to 400°F (convection/fan if possible). Arrange the spring roll wrapper squares on a large baking sheet. Lightly spray both sides with oil and spread them out in a single layer. Bake for 6–8 minutes, or until golden brown and crisp. Let cool for about 15 minutes.

Step 2

Peel and chop the mangoes. Cook the vermicelli noodles according to package directions. Drain, rinse under cold water, and drain well.

Step 3

Combine the peanut butter, tamari (or soy sauce), sesame oil, rice vinegar, chili sauce, honey, and lime juice in a blender or food processor. Blend until smooth. Add warm water, a tablespoon at a time, until the dressing reaches a pourable consistency.

Step 4

In a large bowl, combine the lettuce, cucumbers, carrots, green onions, cilantro (or Thai basil), and peanuts. Toss with a little peanut dressing. Divide the mixture among 4 large serving bowls. Top with the vermicelli noodles, shredded chicken, and mango chunks. Drizzle with the remaining peanut dressing and serve with the crispy spring roll chips and lime wedges.

by Editorial Team 31 Jul 2025