Avocado and Vietnamese Chicken Springs Rolls
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (22)

Avocado and Vietnamese Chicken Springs Rolls

NUTRITION · PER SERVING42M COOK
CAL 8%·PRO 15%
CARBS 19G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER5G TOTAL SUGAR
FAT 7G39% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh spring rolls filled with cooked chicken, avocado, vegetables, and rice noodles. Served with peanut and chili dipping sauces.

startervietnamesechickendairy free
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Nutrition & ingredients

Ingredients

serves 10
  • 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)
  • 1 1/2 cups cooked vermicelli noodles
  • 1 1/2 large avocado's (sliced thin)
  • 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
  • 1/4 cup hoisin
  • 2 tablespoon peanut butter (or can sub almond butter)
  • 2 tablespoons sweet thai chili sauce
  • 1/2 teaspoon crushed red pepper flakes
  • water (to thin)
PREP
30M
SODIUM
367MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.