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
Servings: 10 Spring rolls
Calories Per Serving: 237 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 pound boneless skinless chicken breast
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon curry powder
- 1/4 teaspoon grated ginger
- 1 clove garlic grated
- 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
- 1/4 cup hoisin
- 2 tablespoon peanut butter or can sub almond butter
- 2 tablespoons sweet thai chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- water to thin
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- 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!
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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
Thank you for this fantastic recipe. I love spring rolls and because I live in rural northern Wisconsin I have a 2 hour drive to the closest restaurant that serves these. These were easy to pull together but I need practice rolling. But I managed to roll them so they are edible! I wish I could attach a picture. Bravo! I’m so grateful for your food blog. I make so many of your recipes. You are top notch!
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
I love the meat marinade!
Thank you Julia!
These look great! I’ve been looking for a Spring Roll Recipe for a while! Do these work to make ahead of time? Or are they best eaten right away? Thanks!
Hi! These are best eaten right away. Please let me know if you have any other questions. I hope you love this recipe! Thanks!
These look so good! I’d love to bring them to brunch with girlfriends on Friday… do you think I could make them Thursday evening or are they best when freshly made?
HI! I think making them thursday night should be just fine. Just be sure to keep the rolls tightly covered so that they do not dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
a couple years late to the party BUT i wanted to tell you – this is the best spring roll recipe i have ever come across, and i have used it a few times now. without fail every time i get a compliment on them and it’s a nice feeling to show them the recipe print out so they can also enjoy your goodness! Thanks for this!! 🙂
Oh my gosh, thank you so so much Jenny! Thank you for making and commenting (: