Mango Chicken Rolls

We had some extra chicken we'd barbecued so I thought I'd try out some summer rolls. Mango and chicken are a natural combination, but you can use whatever fruit and vegetables you have on hand. What takes the most time in this recipe is the slicing so this is a great one for a lazy Saturday afternoon.

Mango Chicken Rolls

For dipping sauce:
½ c. Mirin Sauce
½ c. Soy Sauce
3 tbsp. fresh lime juice
2 tsp. agave syrup

For rolls:
3 cooked chicken breasts, thinly sliced
3 oz vermicelli rice-stick noodles
3 tbsp. rice vinegar
2 tbsp. agave syrup
½ tsp. salt
8 (8-inch) rice-paper rounds plus additional in case some tear
50 fresh mint leaves
1 seedless cucumber, peeled, cored, and cut into matchsticks
1 red bell pepper, seeded, and cut into matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 pound firm-ripe mango, peeled, pitted, and cut into matchsticks

Make sauce:
Stir together all sauce ingredients in a small bowl until mixed.

Make rolls:
Cook noodles in boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl, then add noodles and toss to coat.

Put paper towels on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, about 30 seconds to 1 minute.

Arrange chicken in a row across bottom third (part nearest you) of soaked rice paper. Spread noodles on top of chicken and arrange mint leaves, cucumber matchsticks, bell pepper matchsticks, scallion strips, mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, folding in ends. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.