Description
Fresh Chicken Spring Rolls filled with herbs, vegetables, tender chicken, and served with a savory dipping sauce.
Ingredients
Scale
- 8 spring roll skins
- 4 ounces vermicelli rice noodles
- 8 large fresh basil leaves
- 1/2 cup shredded carrots
- 1/2 cup English cucumber, julienned
- 1/2 cup cooked chicken, shredded
- 1/2 avocado, thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup soy sauce
- 1/4 teaspoon sesame oil
- 2 teaspoons granulated sugar
- 2 tablespoons sweet chili sauce
Instructions
- Combine all dipping sauce ingredients in a small bowl and set aside.
- Cook rice noodles according to package directions, then drain well.
- Toss noodles with 2 tablespoons of dipping sauce and set aside.
- Dip one spring roll skin in hot water until just softened.
- Place basil, noodles, vegetables, chicken, and avocado in the center.
- Fold bottom over filling, tuck in sides, and roll tightly to seal.
- Repeat with remaining ingredients and serve with dipping sauce.
Notes
- Use vermicelli-style rice noodles for the best texture.
- Do not over-soak spring roll skins or they will tear.
- Serve immediately for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 171
- Sugar: 4g
- Sodium: 1000mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 9mg