Yes! You guys Spring is finally here!
So why the heck is it still snowing?
Oh yeah, cause I live in a town where it snows till June. Whatever, it’s my life. I am used to it.
Honestly, I made these spring rolls for two reasons. One, I wanted to post a spring recipe on the first day of spring. I know, how expected is that? I am so predictable. Really it is embarrassing.
Two? Spring Rolls have been on my bucket list of “things to make” for WAY too long. It was time to cross them off that list. Plus, that list is growing. Growing way too fast, it is kind of getting ridiculous. Not enough hours in the day to make all the things on my list.
For those of you wondering, “hey, I thought spring rolls were fried”. Well they don’y have to be, and guess what, they’re still delicious – and way better for you. The rolls themselves are pretty simple. They’re filled with Vietnamese curried chicken that makes the house smell SO good! Like a warm summer night when you’re grilling teriyaki chicken (I am not sure why Vietnamese chicken smelled so much like teriyaki, but it did and man it was good!) Then a whole lot of vegetables, some basil, some vermicelli noodles and avocado.
The avocado is an unexpected texture, but is works surprisingly well. I think I could put avocado’s in and or on just about anything.
So rolling the rolls? it is actually pretty simple. And I mean I know they are not beautiful, but hey, I think they look pretty authentic!
Not gonna lie though, I was glad I had a whole lot of extra wrappers. My first roll went awesome, but I forgot to add the noodles. Then my next two rolls ripped on me. After that though I got the hang of it. After I successfully completed all eight rolls I totally did a little dance.
What? It was an exciting moment. I mean I just made my own spring rolls.
So the rolls are good. Really good, but the dipping sauce MAKES this dish.
You can NOT make spring rolls and not have something to dip them into. You need some sauce. Sauce is good. Especially sauce that contains hoisin sauce and sweet Thai chili sauce. It’s sweet, spicy, just a little salty and could definitely be consumed with a spoon.
Avocado and Vietnamese Chicken Springs Rolls
- 1 1/2 cups cooked vermicelli noodles
- 1 1/2 large avocado's sliced thin
- 1 tablespoon fresh lime juice
- 1 large carrot thin julienne cuts (like match sticks)
- 1 red bell pepper sliced into small sticks
- 8-10 leaves small of lettuce
- 4 green onions sliced
- 1 bunch basil
- 8-10 rice paper wrappers
In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, ginger and garlic. Whisk to combine and add the chicken. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips.
Squeeze the lime juice over the sliced avocado. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, 1 small lettuce leaf, vermicelli noodles, sliced chicken, sliced avocado, sliced carrots, sliced red pepper and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 8 sheets and filling.
For the dipping sauce combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the spring rolls.
It’s OFFICIALLY Spring, have a Spring Roll!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha