Chicken Avocado Fresh Spring Rolls with Peanut Dip

Course: Appetizer, Main Course, Side Dish
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 275 kcal
Fresh herbs like basil or mint gives the roll a healthy and bright flavor. For the crunch factor, you can add raw carrots, celery, bell peppers or cucumbers. You can also make them vegan by eliminating the meat or make the pescatarian by adding shrimp! 

In regards to the dip, some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency.

You can also use roast chicken, grilled chicken, poached chicken. The preference is yours for how you want to cook the chicken.



for the spring rolls

  • 2 pounds boneless chicken
  • 3 Tablespoons grape seed oil or vegetable oil
  • 3 cloves garlic , minced
  • 2 teaspoons sesame oil
  • 1 tablespoon 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 Hoisin
  • 1/4 cup Peanut Butter (or almond butter, cashew butter, etc...)
  • 1/2 teaspoon sesame oil , or to taste
  • 2 teaspoons rice vinegar , or to taste
  • 1 teaspoon fresh lime juice , or to taste (optional)
  • chili hot sauce or Sriracha Sauce (optional)
  • about 1/2 cup water , or to preferred dip consistency


  1. 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.
  2. 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.
  3. 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:

  1. 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).

  2. 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.
  3. 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).

  4. 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.
  5. Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.