Tropical Spring Rolls

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Makes: 36  servings Prep 1 hr Cook 7 mins


  • 1 pound  chicken tenders
  • 2 cups  orange juice
  • 1/4 cup  fresh lime juice
  • 2 tablespoons  fish sauce (nam pla)*
  • 1 tablespoon  peanut or vegetable oil
  • 2 teaspoons  grated fresh ginger
  • 1 teaspoon  sugar
  • 1/2 teaspoon  red pepper flakes
  • 12 round (8-inch) rice papers
  • 24 fresh cilantro leaves
  • 1 cup  chopped mango
  • 1/4 pound  peeled jicama, cut into thin strips, divided
  • 4 green onions, sliced, divided
  • Green onion, for garnish


1. Combine chicken and orange juice in medium skillet; bring to a simmer over medium heat. Reduce heat to low and simmer until cooked through, 7 to 9 minutes. Drain chicken; transfer to plate and discard orange juice. Cover chicken loosely with foil and let stand until cool enough to handle. Cut chicken into thin strips; set aside.

2. Meanwhile, combine lime juice, fish sauce, oil, ginger, sugar, and red pepper flakes in a medium bowl. Add chicken and toss to coat.

3. Fill a shallow dish with warm water. Working with one rice paper at a time, dip into water and soak until softened, 20 to 30 seconds. Transfer rice paper to a piece of damp paper towel. Arrange 5 cilantro leaves in a row across lower third of rice paper. Top with 4 strips chicken and 1 tablespoon each jicama, mango, and green onion. Fold the bottom of the rice paper over the filling, fold in the sides and tightly roll up. Transfer to a large plate. Cover with damp towel. Repeat process with the remaining rice paper and filling. Cover with plastic wrap, cover and chill up to 4 hours.

4. To serve, cut each roll into thirds. Arrange on serving plate and garnish with green onion, if desired. Makes 36 servings.


  • Available in speciaty food section of the supermarket or an Asian market.

Nutrition Facts

  • Servings Per Recipe 36
  • cal.(kcal)45,
  • Fat, total(g)1,
  • chol.(mg)7,
  • carb.(g)7,
  • pro.(g)3,
  • sodium(mg)42,
  • Percent Daily Values are based on a 2,000 calorie diet
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