Chicken Avocado Spring Rolls with Peanut Dipping Sauce
Chicken and avocado is a great combination, especially when added to a fresh spring roll or summer roll. This chicken spring roll recipe is healthy and so easy to make, you’ll be surprised why you don’t make these more often.
Chicken Avocado Spring Rolls
Made with healthy boneless skinless chicken breast, this recipe is perfect for leftover chicken. If you don’t have any leftover chicken, then just poach the chicken on the stove top or bake the chicken breast in the oven to keep this chicken recipe low calorie and low carb.
The addition of the avocado in the spring roll makes it extra creamy and special. Use what ever vegetables you want like cucumber, bell peppers, celery, carrots or even zucchini. Just remember that when you’re prepping the vegetables, make sure they’re julienne thin. Serve the dip with this hoisin nut dip made from your choice of peanut butter, almond butter or even cashew butter. What ever you decide you do, it’s a fun dish because you can pretty add what ever you want. Just make sure to have some type of fresh herb in the rolls so that they can have that extra fresh and healthy flavor. Each spring roll is different and unique!
Here’s a great visual guide for rolling spring rolls.
Chicken Avocado Fresh Spring Rolls with Peanut Dip
for the spring rolls
- 2 pounds (907 g) boneless chicken
- 3 Tablespoons (45 ml) grape seed oil or vegetable oil
- 3 cloves garlic , minced
- 2 teaspoons (10 ml) sesame oil
- 1 tablespoon (20 ml) soy sauce or fish sauce (use Tamari for gluten free)
- 1-2 avocados , sliced lengthwise
- fresh lettuce , chopped or torn in small pieces
- fresh basil, mint or other herbs
- carrots, celery, cucumbers, daikon radish or bell peppers , cut into thin strips
- rice paper , about 8 inches in diameter
for the Peanut Dip
- 1/2 cup (138 g) Hoisin
- 1/4 cup (65 g) Peanut Butter (or almond butter, cashew butter, etc...)
- 1/2 teaspoon (2.5 ml) sesame oil , or to taste
- 2 teaspoons (10 ml) rice vinegar , or to taste
- 1 teaspoon (5 ml) fresh lime juice , or to taste (optional)
- chili hot sauce or Sriracha Sauce (optional)
- about 1/2 cup water , or to preferred dip consistency
- Make the dip and set aside: In a bowl, combine all dip ingredients except the water together (hoisin, peanut butter, sesame oil, rice vinegar, optional lime juice, & optional chili hot sauce). Add water to the sauce until the consistency is what you like in a dip. If you're making a very large batch, you can add all the ingredients in a blender for a smoother dip. But make sure to keep adding enough water to make it dip-able.
- For the Chicken: In a bowl or ziplock bag, combine chicken, oil, garlic, sesame oil, and soy sauce. Cover and allow to marinade for about 20 minutes.
- Heat frying pan on medium high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.
Making the rolls:
- Gather chicken, sliced avocado, lettuce, herbs, vegetables, rice paper, a cutting board or surface to roll on, and a large bowl of warm water (about bath temperature).
- Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (about 5 seconds, depending on wrappers and water temp.), begin to add the fillings.
- On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken, avocado, and vegetables (use the lettuce and herbs to prevent the firmer vegetables from poking through the rice paper).
- Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
- Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.