Grilled Chicken and Avocado Spring Rolls
- Prep Time 0:35
- Cook Time 0:15
- Estimated Cost $8
- 4 Comments
These plump little spring rolls make an ideal picnic lunch, nestled in an airtight container with an assortment of take-along dipping sauces (peanut is my favorite). Feel free to try these with grilled salmon, beef, pork, shrimp, tofu or tempeh--they'll take on just about any protein source.
Also, if you're feeling too lazy to make the chicken yourself, the frozen grilled chicken from Trader Joes or even some shredded storebought rotisserie chicken will do just fine.
- 1/4 cup soy sauce Pantry
- 3 tbsp brown sugar Pantry
- few grinds of black pepper Pantry
- 2 garlic cloves, minced Pantry
- 1 small (1” piece ginger, peeled and minced (about 1 tbsp) $0.50
- 1 lb boneless, skinless chicken thighs $3
- 2 tsp vegetable oil Pantry
- 10 8" Vietnamese rice paper spring roll wrappers $1.50 for 20
- 1 handful fresh mint $1 for a bunch
- 1 ripe avocado, peeled and sliced $1.50
- 2 carrots, shredded $0.50
- 1/4 red onion, sliced very thinly $0.50 for a whole onion
Recipe Serves 2 (as an entree), 4-6 (as an appetizer)
- Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl.
- Add the chicken thighs and mix well to cover.
- Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours.
- Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat.
- Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces.
- Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften--about 30 seconds.
- As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion.
- Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don't worry if they break--it can take some practice, and broken spring rolls are still delicious.
- Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping.