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Chicken and Avocado Summer Rolls
with peanut dipping sauce

Active: 30 min Total: 30 min

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!

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Ingredients

Servings:
4
Metric
Peanut Dipping Sauce:
  • 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
Chicken and Avocado Summer Rolls:
  • 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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Carrots (if not pre-shredded) - Slice into matchsticks. (Can be done up to 3 days ahead)
  3. Mint / Avocados - Prep as directed.

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Make

  1. 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.
  2. If chicken is in large pieces, roughly chop it so it will fit more easily in rolls.
  3. Drain water off noodles.
  4. 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.
  5. 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).
  6. 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.
  7. Repeat until you have no more filling.
  8. Serve summer rolls with dipping sauce!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (26)
Gluten-free (3)
Paleo (6)
Vegetarian (9)

30 reviews

Like the sauce, but the rolls were too difficult to assemble. forgot the avocado and the rice noodles (for half). I also used the cucumbers instead, which I forgot in the salad. Might use the extra sauce with noodles for a quick meal later this week.

By: Shawn
Posted: May 16, 2019
Diet: Original
0 Helpful

Quick and easy. We're not fans of rice paper texture so we just dumped everything over rice. If you are looking to save some calories try powdered peanut butter, it works great in sauces!

By: Nicole
Posted: May 16, 2019
Diet: Original
0 Helpful

Yum. Supplemented with extra strips of friend tofu and served mushrooms on side as we ran out of filling from earlier in the week. Kids liked it

By: Markell
Posted: May 15, 2019
Diet: Vegetarian
0 Helpful

The rolls were good, but I found the sauce too "peanut butter-y". We tried adding extra of the other ingredients which helped a bit. Next time I would add some basil and/or cilantro to the rolls!

By: Zoey
Posted: May 15, 2019
Diet: Original
0 Helpful

So fresh and tasty! This will be a summer go to.

By: Lara
Posted: May 15, 2019
Diet: Original
0 Helpful

Loved these! My kids ate them too!

By: Cara
Posted: May 13, 2019
Diet: Original
0 Helpful