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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.
Ingredients
Chicken
- 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
Filling
- 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
Dipping sauce
- 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
Instructions
- 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
Not only are your dishes creative they are really healthy too. You feed your family such a great varied of food. They are very lucky to have you as their cook.
Thank you, that is so nice of you to say! I wish they were this nice!
These look so amazing! I love spring rolls!
Thanks for linking up to What’s Cookin’ Wednesday!
Thanks Karly!
Wow, these look fantastic! Congratulations on making these rolls and not tearing too many of the wrappers!
Ha, thank you!
I always order spring rolls with shrimp but never thought about using chicken instead of seafood-what a great idea!!!! Would love to see your recipe on my link up!!!
http://dcinstyle.com/
A shrimp spring roll is next on my list!! Let me if you gives these a try!
I think these look gorgeous! And the dipping sauce sounds amazing! I would love for you to stop by & share this at my link party starting Friday at 9pm MST. http://dessertnowdinnerlater.blogspot.com/search/label/Sweet%20and%20Savory%20Saturdays
I hope to see you there!
~Amber @ Dessert Now, Dinner Later!
Thank you!
I have never made spring rolls, but yours are amazing looking! The perfect recipe to welcome spring and eating veggies!!!
They are so much easy than I thought they would be! Thanks for reading jocelyn!
I have never made spring rolls before – but my husband loves them! Definitely pinning to try later (there is still snow on the ground here- not feeling so springy)
Hope you guys enjoy these and thanks for pinning!
These would be the perfect welcome to spring. We often have vietnamese roll nights at our house, I can’t wait to give your peanut sauce a go.
WOW! Vietnamese roll night? That sounds like so much fun!
Yum! I would sub out the chicken for myself if I were to make this, but it sounds so delicious. I never thought about attempting to make my own spring rolls before.
I have made these without the chicken many time and they are just good! Hope you like them!
Haha, I literallly just clicked on all the things that looked appetizing to me on the Back for Seconds Link Party wall. How did I know they were all yours?! 🙂 Well obviously, you’ve got something going because now I’m hungry. Looks amazing.
YAY! I love when people tell me this! Thanks so much for you kind words!
Why have I never made spring rolls before? It’s so cold here that I could use something happy and colorful to bring a little warmth to my equally cold heart 😉
I can not believe you have not made spring rolls! You have made every other kind of ethnic food! To funny! Thanks for reading Sydney!
I absolutely LOVE that you posted a fantastic SPRING roll recipe on the first day of Spring!! 😉 These look awesome!! I’ve got to tell you, when I see your links at parties and click, before it even takes me through to your blog I always think “this has got to be Tieghan’s recipe!” lol. No joke 😉 You always have such incredible eats and fantastic photos too! Once again, well done & thanks for sharing!! 🙂
Oh wow! Thank you that is SUCH a nice comment! Thanks so much for reading and always commenting Brenda!
These look so springy and so refreshing! I’m bookmarking them for an upcoming menu. Thanks for sharing!
Hope you like these!
Love vietnamese spring rolls and these sound delish. Anyone else having problems trying to save to zip? I haven’t been able to save from this blog for about a week but it works fine on other blog.
This is odd, Everything seems to be working fine on my end. Hate when things like this happen! I will look into this today.
I got it to work with Firefox..go figure.
ya! So glad!
These look amazing and are so bright and colorful, they are perfect for spring (even though it’s snowing here too). I have pinned this to make. I am hoping my kids will eat them too. Can’t wait to make them!
Thanks for pinning! I hopt you and your kids enjoy them!