Helllooo!!!I am writing this on a flight to New York as Pete and I are headed to the James Beard Awards on Tuesday (OMG! OMG! OMG!!!!) I’m going to go instagram crazy the next few days and plan to insta-story document the show- so please follow along!

How was your weekend? Mine was quite busy as Saturday I put on a dinner that I had donated to an auction for a cause I really love. It turned out to be such a fun night and if you follow me on instagram, you will have seen that the table, the drinks, appetizers and dinner all turned out great. And there was Strawberry Rhubarb Crisp for dessert that was toooo good! (I was eating leftovers for breakfast this morning)

But anytime you throw a party like that you can’t go hopping on the 7am flight. You need a bit to clean up, do laundary, make your husband rub your feet, and kind of recover before you can move on to do the next thing. So that’s what I did late last night- and I slept in until 7:00 (that sadly, is sleeping in at our house) and then, while the rest of the house was sleeping I watched the movie Great Expectations (The Gwyneth Paltrow/Ethan Hawke version- I forgot how good and crazy that old movie is!) while I folded laundry and drank coffee and steamed full fat coconut milk. Basically it was a pretty good morning.

Honey Mango Sesame Chicken Salad Fresh Rolls from HeatherChristo.com

Then the girls and I went and got mani-pedis (I had major “dish pan hands” and am trying to get James Beard Awards ready!) Are “French Tips” back in? Or is it just that little girls are just discovering them? They are like a flash back to highschool in the 90’s for me (and I can never go back), but the little girls and all their friends think that they are AMAZING. Hmmmm…..

And now I am flying along, drinking wine, eating toasted cashews and buried in magazines and movies for the next 5 hours. NOT BAD.

Honey Mango Sesame Chicken Salad Fresh Rolls from HeatherChristo.com

The only thing that could have made this better is if I had brought some of these Honey Mango Sesame Chicken Salad Fresh Rolls on the plane with me! I made them a few days ago and that will have been the third time in the last 6 weeks (that is quite a bit for me)

I love fresh rolls and Pia is the ultimate fan, so I have tried lots of different combinations. I love this one in particular right now because you don’t have to dip them (not that there is anything wrong with dipping!). It just makes for a cleaner fresh-roll experience (that is what Pia said when she took one to school), and the vinaigrette makes it so that the fresh roll doesn’t dry out when refrigerated. Oh, and it is SOOOOO good. I could and have eaten more of these in one sitting than I would care to share with you.

Try them, you will not regret it! And of course, anytime you make a fresh roll recipe there is flexibility. If you like them spicy, add thinly sliced chili. You could add fresh mango wedges, or cilantro, shiso or thai basil. You get the idea! The sky is the limit- have fun!

Honey Mango Sesame Chicken Salad Fresh Rolls from HeatherChristo.com

Honey Mango Sesame Chicken Salad Fresh Rolls
Author: 
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 12-14 Fresh Roll Wrappers (it depends on how much you fill them!)
  • 4 cups finely shredded green cabbage
  • 1 cup finely shredded purple cabbage
  • 1 cup shredded carrots
  • 1 ½ cups shredded cooked chicken
  • 1 red bell pepper, thinly sliced into strips
  • 2 persian cucumbers, thinly sliced into strips
  • 1 avocado, thinly sliced into wedges
  • 2 cups loosely packed fresh mint leaves
  • toasted sesame seeds
  • Honey Mango Sesame Vinaigrette
  • 1 clove garlic
  • ¼ cup mango (fresh or frozen)
  • 2 teaspoons sambal (chili-garlic sauce)
  • 1 tablespoon honey
  • 2 heaping tablespoons tahini
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice wine vinegar
  • kosher salt
Instructions
  1. In the jar of a blender, add all of the Honey Mango Sesame Vinaigrette ingredients and puree until smooth. Add kosher salt to taste.
  2. In a large bowl toss the cabbages and carrots with just enough Honey Mango Sesame Vinaigrette to coat the greens. Add the chicken and toss that to coat too (you may want to add a little bit more dressing).
  3. Fill a shallow dish with hot water, put one rice paper wrapper in the water at a time to soak for about 20-30 seconds or until soft and pliable. While you prepare that wrapper, place another one in the hot water to soak.
  4. In the center of the soft wrapper, sprinkle it with toasted sesame seeds. Add fresh mint leaves, bell pepper, cucumber strips, a wedge of avocado and a smallish pile of chicken salad. Fold the sides over so that they cover half of your little pile from each side, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.

 

 

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Categorized: Appetizers, Poultry, Recipe Index, Salad
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Helllooo!!!I am writing this on a flight to New York as Pete and I are headed to the James Beard Awards on Tuesday (OMG! OMG! OMG!!!!) I’m going to go instagram crazy the next few days and plan to insta-story document the show- so please follow along!

How was your weekend? Mine was quite busy as Saturday I put on a dinner that I had donated to an auction for a cause I really love. It turned out to be such a fun night and if you follow me on instagram, you will have seen that the table, the drinks, appetizers and dinner all turned out great. And there was Strawberry Rhubarb Crisp for dessert that was toooo good! (I was eating leftovers for breakfast this morning)

But anytime you throw a party like that you can’t go hopping on the 7am flight. You need a bit to clean up, do laundary, make your husband rub your feet, and kind of recover before you can move on to do the next thing. So that’s what I did late last night- and I slept in until 7:00 (that sadly, is sleeping in at our house) and then, while the rest of the house was sleeping I watched the movie Great Expectations (The Gwyneth Paltrow/Ethan Hawke version- I forgot how good and crazy that old movie is!) while I folded laundry and drank coffee and steamed full fat coconut milk. Basically it was a pretty good morning.

Honey Mango Sesame Chicken Salad Fresh Rolls from HeatherChristo.com

Then the girls and I went and got mani-pedis (I had major “dish pan hands” and am trying to get James Beard Awards ready!) Are “French Tips” back in? Or is it just that little girls are just discovering them? They are like a flash back to highschool in the 90’s for me (and I can never go back), but the little girls and all their friends think that they are AMAZING. Hmmmm…..

And now I am flying along, drinking wine, eating toasted cashews and buried in magazines and movies for the next 5 hours. NOT BAD.

Honey Mango Sesame Chicken Salad Fresh Rolls from HeatherChristo.com

The only thing that could have made this better is if I had brought some of these Honey Mango Sesame Chicken Salad Fresh Rolls on the plane with me! I made them a few days ago and that will have been the third time in the last 6 weeks (that is quite a bit for me)

I love fresh rolls and Pia is the ultimate fan, so I have tried lots of different combinations. I love this one in particular right now because you don’t have to dip them (not that there is anything wrong with dipping!). It just makes for a cleaner fresh-roll experience (that is what Pia said when she took one to school), and the vinaigrette makes it so that the fresh roll doesn’t dry out when refrigerated. Oh, and it is SOOOOO good. I could and have eaten more of these in one sitting than I would care to share with you.

Try them, you will not regret it! And of course, anytime you make a fresh roll recipe there is flexibility. If you like them spicy, add thinly sliced chili. You could add fresh mango wedges, or cilantro, shiso or thai basil. You get the idea! The sky is the limit- have fun!

Honey Mango Sesame Chicken Salad Fresh Rolls from HeatherChristo.com

Honey Mango Sesame Chicken Salad Fresh Rolls
Author: 
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 12-14 Fresh Roll Wrappers (it depends on how much you fill them!)
  • 4 cups finely shredded green cabbage
  • 1 cup finely shredded purple cabbage
  • 1 cup shredded carrots
  • 1 ½ cups shredded cooked chicken
  • 1 red bell pepper, thinly sliced into strips
  • 2 persian cucumbers, thinly sliced into strips
  • 1 avocado, thinly sliced into wedges
  • 2 cups loosely packed fresh mint leaves
  • toasted sesame seeds
  • Honey Mango Sesame Vinaigrette
  • 1 clove garlic
  • ¼ cup mango (fresh or frozen)
  • 2 teaspoons sambal (chili-garlic sauce)
  • 1 tablespoon honey
  • 2 heaping tablespoons tahini
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice wine vinegar
  • kosher salt
Instructions
  1. In the jar of a blender, add all of the Honey Mango Sesame Vinaigrette ingredients and puree until smooth. Add kosher salt to taste.
  2. In a large bowl toss the cabbages and carrots with just enough Honey Mango Sesame Vinaigrette to coat the greens. Add the chicken and toss that to coat too (you may want to add a little bit more dressing).
  3. Fill a shallow dish with hot water, put one rice paper wrapper in the water at a time to soak for about 20-30 seconds or until soft and pliable. While you prepare that wrapper, place another one in the hot water to soak.
  4. In the center of the soft wrapper, sprinkle it with toasted sesame seeds. Add fresh mint leaves, bell pepper, cucumber strips, a wedge of avocado and a smallish pile of chicken salad. Fold the sides over so that they cover half of your little pile from each side, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.

 

 

Recipe by Heather Christo (http://heatherchristo.com)