Mango Cashew Chicken Fresh Spring Rolls with Sweet Mustard Sauce

Lately I’ve had this huge urge to get rid of maybe, 50% of what I own. I just have so much stuff! And I know at least half of it I wouldn’t miss if it was gone. Spring is upon us. I think I’m going to take spring cleaning very serious this year. Lots will be donated, thrown out, given away – and I can’t wait. It’s time for a fresh change and a fresh start.

Does anyone else get those urges too? They’ve been building up in me for a while now. So I think I’m going to actually do something about it, instead of it constantly being in the back of my mind. It’ll feel like a huge weight off of my shoulders, and afterwards I’ll have so much less stuff to worry about. I’ll probably not lose stuff as often – cause I won’t have as many things to lose. My room will look simpler, and everything will be clean, and easier to keep that way! I also LOVE organizing, so I’ll probably figure out a nice way to organize all the things I do keep. If you’re reading this, I challenge you to go through a huge chunk of your stuff on your next day off and get a bunch of donation bags going. Donating is always a good thing. You’re supporting a good cause, and you’re getting rid of stuff you don’t need. Someone else who needs it more is going to get it instead. Win win win šŸ™‚

And while you’re getting donation bags ready, take a break in between to make some of these delicious fresh spring rolls! These are one of my favorite things to make, year-round. There are so many options for fillings and you can tailor them to what’s in season, or what you’re craving! Perfect for any time of day, and any time of year. I made these when I was craving something fruity/tangy, but also needed some protein to refuel after a workout. It’s a perfect post-workout meal! So I’ll definitely be making these again soon. By the way, happy March, everyone! I hope February was good to you, and I hope this month is even better šŸ™‚

Mango Cashew Chicken Fresh Spring Rolls with Sweet Mustard Sauce

  • Prep Time: 15m
  • Total Time: 15m
  • Yield: 5 rolls


  • 5 rice paper wraps
  • pinch of stevia (or 1/2 tsp sugar)
  • 1 tsp. mustard
  • 1 tbsp. fresh lime juice
  • 1/3 c plain greek yogurt
  • 1/2 c roughly chopped cashews
  • 1 avocado, sliced
  • 1 mango, julienned
  • 1 cooked/grilled boneless skinless chicken breast
  • fresh basil leaves
  • romaine lettuce or spinach


  1. In a small dish, mix the yogurt, mustard, fresh lime juice and stevia/sugar. Set aside.
  2. Slice your chicken into thin slices.
  3. Set out a big, shallow bowl of hot water.
  4. Dip your rice paper in it for about 10 seconds, then set it on a flat surface to start assembling it.
  5. Spread out a few slices of chicken (don't go to the very ends of the rice paper, leave room on the sides to fold up)
  6. Then layer the lettuce/spinach, mango, 3 or 4 basil leaves, handful of cashews and avocado.
  7. Fold up the sides of the rice paper first.
  8. Then begin to roll it up, tucking firmly and pulling towards you as you do it.
  9. Serve alongside the mustard sauce for dipping.
  10. (You can also add some to a small plastic bag with the very tip cut off to pipe the sauce along the rolls like my photos. Keeping the rest for dip).
  11. Enjoy!

If you make this recipe, Iā€™d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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