Avocado-and-Chicken-Spring-Rolls

Avocado and Vietnamese Chicken Spring Rolls

Avocado-and-Vietnamese-Chicken-Springs-Rolls

Avocado and Vietnamese Chicken Spring Rolls

00:42
00:30
00:12

High cal Calories 464kcal

High fat Total Fat 20g

sat fat Saturated Fat 3g

chol Cholesterol 37mg

High sodium Sodium 893mg

carbs Total Carbohydrate 51g

Serving size 300g Calories from fat 182kcal Fiber 9g Protein 23g Sugar 10g
4 servings

Ingredients

  • Chicken
  • 1/2 pound Crescent 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 small leaves 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

Directions

  1. 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.
  2. 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.
  3. 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.

Recipe Content & Photo ALL RIGHTS RESERVED HalfBakedHarvest.com

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