Non-Fried Springs Rolls with Vietnamese Chicken and Avocados (2024)

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Yes! You guys Spring is finally here!

So why the heck is it still snowing?

Oh yeah, cause I live in a town where it snows till June. Whatever, it’s my life. I am used to it.

Honestly, I made these spring rolls for two reasons. One, I wanted to post a spring recipe on the first day of spring. I know, how expected is that? I am so predictable. Really it is embarrassing.

Two? Spring Rolls have been on my bucket list of “things to make” for WAY too long. It was time to cross them off that list. Plus, that list is growing. Growing way too fast, it is kind of getting ridiculous. Not enough hours in the day to make all the things on my list.

For those of you wondering, “hey, I thought spring rolls were fried”. Well they don’y have to be, and guess what, they’re still delicious – and way better for you. The rolls themselves are pretty simple. They’re filled with Vietnamese curried chicken that makes the house smell SO good! Like a warm summer night when you’re grilling teriyakichicken (I am not sure why Vietnamese chicken smelled so much like teriyaki, but it did and man it was good!) Then a whole lot of vegetables, some basil, some vermicelli noodlesand avocado.

The avocado is an unexpectedtexture, but is works surprisingly well. I think I could put avocado’s in and or on just about anything.

Avocado and Vietnamese Chicken Springs Rolls

Author: Tieghan Gerard

Ingredients

Chicken

▢ 1/2 pound 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 leaves small 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

Instructions

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.
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.
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.

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It’s OFFICIALLY Spring, have a Spring Roll!

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