Go Back
+ servings
Print Recipe
4.72 from 21 votes

Avocado and Vietnamese Chicken Springs Rolls

Fresh and delicious spring rolls, great for summer eats
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Appetizer, Snack
Cuisine: Asian, Vietnamese
Servings: 10 Spring rolls
Calories: 237kcal

Ingredients

Chicken

Filling

Dipping sauce

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.

Nutrition

Calories: 237kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 546mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1.4mg