Bánh Tráng Gỏi is a refreshing and vibrant dish that perfectly balances the sweetness of mango with tender chicken, making it a delightful choice for a light meal tonight.

1

Start by cooking the chicken breast. In a pot, bring water to a boil, and add the chicken. Cook for about 15 minutes, or until fully cooked through. Remove from the water and let it cool.

2

While the chicken is cooling, prepare the vegetables. Peel the mango and cut it into thin strips. Slice the cucumber and carrot into thin julienne strips as well.

3

Once the chicken has cooled, shred it into thin pieces.

4

Fill a shallow bowl or a large plate with warm water. Dip one rice paper sheet into the warm water for about 10 seconds, allowing it to soften.

5

Place the softened rice paper on a clean surface and layer some lettuce, shredded chicken, mango, cucumber, carrot, and cilantro in the middle.

6

Fold the sides over the filling and then roll tightly from the bottom up to form the spring roll. Repeat this process with the remaining ingredients.

7

Serve the rice paper rolls with peanut sauce for dipping!

4

• Add sliced avocado for a creamy texture.
• Incorporate some mint for an extra layer of freshness.
• Include cooked shrimp alongside the chicken for added flavor.

• Make sure not to soak the rice paper too long in water to avoid tearing.
• Serve immediately after rolling to keep the rice paper fresh.
• Experiment with dipping sauces like hoisin or sweet chili for variety.

• fat: 10
• protein: 20
• calories: 250
• carbohydrates: 25

This dish is a light and balanced option, rich in protein from the chicken and vitamins from the fresh vegetables, keeping you feeling energized without being heavy.

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