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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
Perfect for spring! Healthy and fresh! Thanks for sharing at Time To Sparkle!
Totally perfect for spring! Thanks for stopping by!
Those look so yummy!
Thank you!
Thanks for sharing at Tuesday’s Table! I love this recipe – and you won the giveaway! Email me your mailing address and I’ll get it right out to you.
Thank you!
So healthy and Yummy! Thanks for sharing at Show Me Your Plaid Monday’s!
Thanks!
Delicious! I love the Asian flavors and these are a perfect light meal, too. Should I comment on your gorgeous photos again, or am I getting annoying, lol.
I love hearing people feed back! You are in no way getting annoying! LOL!
Hi! Stopping by from the Scrumptious Sunday Link Up! These look absolutely delicious! We will definitely be trying these 🙂
Kristen & Jamie
IDontGototheGym.com
Thanks for stopping by and let me know what you think!
We just made these last night – unfortunately, we were out of basil but that didn’t stop us! I added some leftover tofu into the mix as well. Loved everything about this recipe! We did add in some fish sauce into the dipping sauce to balance out the sweet, but it would have been great either way. Thanks for this great idea!
I am so glad you liked these!! All you additions sound delicious!
Oh man, I am such a sucker for avocado in or on anything, and I love these rolls! One of my favourite restaurants in my hometown was a Vietnamese restaurant that made amazing ones. You’re right though, good as the rolls are, it’s the sauce that really takes them over the top. I really need to try making my own soon! Thanks for sharing this!
Let me know if you give these a try! Hope you like them!
Have been making these for several years. I sometimes just use a bag of broccoli slaw mix. I also vary with grilled shrimp or grilled pork. Looking to try your dipping sauce. May add a tablespoon of fish sauce to the dipping sauce.
Hope you like them! Le me know what you think!
Tiegan,
I have selected this recipe as my host favorite from this week’s Foodie Friends Friday Linky Party! You may wish to add our “Host Favorite” button to this post or to your blog. You can find the button at the bottom of this page: http://www.adornedwell.blogspot.com/p/pick-up-my-buttons.html.
We will be featuring your recipe on Pinterest, Facebook, StumbleUpon and on Twitter! It will also be featured on my blog and on Foodie Friends Friday Daily Dish on Monday.
Congratulations and thanks for sharing your recipe and linking back to us this week!
Kelly {Adorned Well}
http://www.AdornedWell.blogspot.com
co-host of Foodie Friends Friday Linky Party
Kelly, thanks so much for featuring this recipe!!
I will be making these for sure!
AWesome! Let me know what you think!
These look super delicious!! Found you on Six Sisters Stuff and I’m your newest like on FB 🙂
Thanks so much for following me!!
These look so awesome! It’s hard to find a good spring roll recipe that doesn’t involve seafood (allergic), so these are definitely being pinned for later!
I would love it if you would link up at Martha Mondays, open every Monday morning through Wednesday night!
http://www.watchoutmartha.net
~Amanda
I am so sorry to hear you are allergic to seafood! Glad you like this recipe and thanks for pinning!
Hopping in from Simple Living and Eating Foodie Friday too!
Thanks for stopping by!
Lined up for my Easter menus. Thanks for this. Just pinned this. Got you from Diana’s pin me link party.
I hope you like these and thanks for pinning!