chicken, mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

chicken, mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

Contents of your meal kit:

bok choy
persian cucumber
bell pepper
herb bundle (basil & cilantro)
spring roll wrappers
peanut dipping sauce
honey-sesame glaze
shallot pepita crunch

Cookware needed: outdoor grill (see notes), shallow dish/pan

Finishing steps:

  1. Slice bok choy in half lengthwise. Rinse under cold running water, place cut-side down on a clean towel to dry.
  2. Cut mango, cucumber and bell pepper into long thin strips. Pull herbs from their stems.
  3. Preheat outdoor grill to medium heat. Use a paper towel to pat chicken dry, then rub with oil, salt & pepper. Cook chicken about 5 minutes per side. When chicken is cool enough to handle, shred into bite sized pieces.
  4. Set up an assembly line for spring rolls (see note).  You need a clean counter or cutting board, mango, cucumber, bell pepper, and herbs.  Grab a large shallow dish/pan, and fill with two inches of warm (NOT hot) water.
  5. Working on ONE roll at a time, dip wrapper for a few seconds per side into the water.  (It should become pliable, not completely soft.)  Set on board, arrange chicken, mango, cucumber, bell pepper & herbs down the center, fold in sides of the wrapper and roll like a burrito.  Set on a plate; cover with a damp towel while you finish the rest.
  6. Brush or drizzle the bok choy with a small amount of oil. Grill about 2 minutes per side or until just tender, and grill marks appear.
  7. Serve spring rolls with the peanut dipping sauce. Drizzle the grilled bok choy with honey-sesame glaze and sprinkle with shallot-pepita crunch.


  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • You’ll have enough filling for approx 2 rolls per person, but we’ve provided extra wrappers just in case.
  • See below for step-by-step photos of spring roll assembly.