Chicken and Avocado Summer Rollswith peanut dipping sauce
It takes a little practice to get the hang of making summer rolls, but you'll have time tonight since the ingredients for the filling were cooked earlier in the week. Once you have this fresh meal mastered, you'll be eating it all summer long!
- Peanut butter - 1/3 cup (sub any nut butter)
- Honey - 2 tsp
- Soy sauce, low-sodium - 2 Tbsp
- Sriracha (opt) - 1 tsp (sub hot sauce)
- Water - 3 Tbsp
- Carrots - 5 oz, matchsticks (look for pre-shredded)
- Mint, fresh - 8 leaves, leaves torn
- Avocados - 1, thinly sliced
- Vietnamese Chicken (leftover from Monday) - ~2 cups
- Cooked Rice Vermicelli Noodles (leftover from Monday) - ~2 cups
- Rice papers - 16 (look for these in the ethnic aisle)
- Make dipping sauce - Whisk together peanut butter, honey, soy sauce, and sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 5 days ahead)
- Carrots (if not pre-shredded) - Slice into matchsticks. (Can be done up to 3 days ahead)
- Mint / Avocados - Prep as directed.
- Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
- If chicken is in large pieces, roughly chop it so it will fit more easily in rolls.
- Drain water off noodles.
- Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking). Place onto a clean counter or cutting board. Do 4 at a time and then assemble 4 rolls.
- To assemble rolls, layer noodles, mint, chicken, carrots, and avocados at the end of the rice paper that is closest to you. Don’t overfill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
- Give dipping sauce a stir. If it was made ahead, it may have thickened up, so add water a small amount at a time until it reaches a smooth, pourable consistency.
- Repeat until you have no more filling.
- Serve summer rolls with dipping sauce!
This meal has 23 reviews
So yummy! We just put the peanut sauce on the noodles and our toddler ate it up! Added cucumber but no mint to our rolls.
Went really fast with premades. Seemed surprisingly different than salads. Storing noodles in water worked really well. Rice paper was very hard to work with.
5yo loved twirling the rice papers in warm water to help. Bummed that 30min assumed vermecelli and seitan/tofu already made. Still yummy and filling. Used extra mint and avocado. Cashew sauce was fantastic as always!
There was something about the spring rolls themselves I didn’t care for, but I’m pretty sure that’s on me and my inability to ration properly. The peanut sauce was WAY too peanut butter-y for me. Tasted like I dipped the spring rolls right into the peanut butter jar.
Delicious! I added peanuts and mint from Monday night's meal and thought they were delicious. I added some lime to the peanut sauce as well. My daughter ate 6 of them!!
Tasty, but time consuming and my spring roll wrapping was not pretty! I left out the avocado because mine didn’t make it to the end of the week. I also made 2 sauces- peanut and the chili garlic sauce from the potstickers since my husband hates peanut sauces. Peanut sauce lacked some acid - maybe vinegar or lime?