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A recipe from Emilie Gaillet Emilie Murmure

Spring Rolls with Grilled Chicken, Mango, and Avocado

  • 10 to 12 rolls
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Ingredients

Vietnamese Dipping Sauce

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Directions

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  1. Place chicken strips in a round-bottomed mixing bowl, season generously with salt and pepper, and add your favourite spices.
  2. In a large skillet, brown chicken strips in a drizzle of hot oil for 3–4 minutes on each side. Set aside.
  3. Plunge rice vermicelli into a saucepan of boiling water. Remove from heat and let stand 3 minutes or until soft. Drain and rinse under cold water. Drain well.
  4. Soak one rice paper wrapper at a time in a shallow dish of warm water for a few seconds or until soft. Remove from water. Drain on a dry cloth and place on a clean, smooth surface (e.g., a plastic cutting board).
  5. Place one large Boston lettuce leaf in the centre of the rice paper wrapper, add about ¼ cup (60 ml) vermicelli, one grilled chicken strip, a few mango and avocado slices, a little green onion, and a sprinkle of fresh cilantro. Fold sides toward centre and roll up tightly.
  6. Refrigerate until ready to serve. Cut spring rolls in half diagonally. Serve with Vietnamese dipping sauce if desired.
You can also use

Chicken breast