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plate of chicken avocado spring rolls with dip
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Chicken Avocado Fresh Spring Rolls with Peanut Dip

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 and peanut butters 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.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 8 servings
Calories: 275kcal

Ingredients

For the Spring Rolls

  • 1 pound (454 g) raw boneless skinless chicken or use 1 pound cooked chicken
  • 2 Tablespoons (30 ml) grape seed oil or vegetable oil
  • 3 cloves garlic , minced
  • 1 Tablespoon (15 ml) soy sauce or fish sauce (use Tamari for gluten free)
  • 2 teaspoons (10 ml) sesame oil
  • 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
  • 8 sheets rice paper (approximately depending on how large you roll the spring rolls) , about 8 inches in diameter

for the Peanut Dip

  • 1/2 cup (140 g) Hoisin
  • 1/4 cup (65 g) Peanut Butter (or almond butter, cashew butter, etc...)
  • 2 teaspoons (10 ml) rice vinegar , or to taste
  • 1/2 teaspoon (2.5 ml) sesame oil , or to taste
  • 1 teaspoon (5 ml) optional - fresh lime juice , or to taste
  • optional - chili hot sauce or Sriracha Sauce
  • 1/2 cup (120 ml) water (approximately) , or to preferred dip consistency

Instructions 

  • Make the dip and set aside: In a bowl, combine all dip ingredients except the water together (1/2 cup (120ml) hoisin, 1/4 cup (60ml) peanut butter, 2 teaspoons (10ml) rice vinegar, 1/2 teaspoon (2.5ml) sesame oil, optional 1 teaspoon (5ml) lime juice, & optional chili hot sauce to taste). Add water to the sauce until the consistency is what you like in a dip (usually about 1/2 cup (120ml) but will depend on the thickness of your hoisin and peanut butter). 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. The dip will usually thicken a bit more after resting.
    hoisin peanut dip in a bowl
  • For the Raw Chicken: In a bowl or ziplock bag, combine chicken, 2 Tablespoons (30ml) oil, minced garlic, 1 Tablespoon (15ml) soy sauce, and 2 teaspoons (10ml) sesame oil. Cover and allow to marinade for about 20 minutes.
    Or if using Cooked Chicken: Shred or cut the chicken into thin pieces. Then proceed to "Making the Spring/Summer Rolls".
    cooked chicken for summer rolls
  • Cook the raw chicken: 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 Spring/Summer Rolls:

  • Gather cooked 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.
    ingredients laid out one edge of spring roll paper
  • 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).
    rice paper starting to wrap over ingredients
  • 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.
    spring roll halfway wrapped
  • Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.
    finished spring rolls on a plate
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Vietnamese

Nutrition

Calories: 275kcal | Carbohydrates: 9g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 613mg | Potassium: 503mg | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 1.9mg | Calcium: 17mg | Iron: 0.8mg