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Curry Chicken Salad Summer Rolls with Mango Chutney

goop Kitchen

The goop Kitchen wrap you won’t be able to stop thinking about.

Serves 2 or 3

For the Mango Chutney:
1 cup diced pineapple

½ cup diced mango

2 tablespoons raw honey

2 tablespoons rice wine vinegar

1 teaspoon curry powder

2 tablespoons finely chopped cilantro (optional)

zest and juice of 1 lime

For the Curry Chicken Salad:
¼ cup mayonnaise, veganaise, or homemade aioli

2 teaspoons curry powder

¼ teaspoon turmeric

½ teaspoon salt

pinch of cayenne pepper

2 tablespoons chopped cilantro (optional)

2 poached or roasted chicken breasts, finely chopped

zest and juice of ½ a lime

freshly cracked black pepper

For the wraps:
alfalfa sprouts

1 head red leaf lettuce

brown rice spring roll wrappers

1. First, make the chutney. In a pot, add the pineapple, honey, curry powder, and rice wine vinegar and bring to a quick boil. Cook for 1 to 2 minutes until the pineapple releases some of its juices. Transfer the pineapple mixture to a blender and blend until puréed. Fold in the diced mango, cilantro, and lime zest and juice. Serve chilled.

2. In a mixing bowl, combine the rest of the ingredients. Season and set side.

3. Prepare a bowl of warm water large enough to fit the brown rice paper.

4. Working one at a time, add the spring roll wrappers to the water and allow to soften, about 30 to 40
seconds, depending on how warm your water is.

5. Place the paper on a cutting board. In the center, add the alfalfa sprouts and top with about ⅓ cup of the curry chicken salad.

6. Wrap tightly like a burrito. Place each roll on a leaf of lettuce and serve with mango chutney.