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SPRING ROLLS WITH GRILLED CHICKEN, MANGO, AND AVOCADO

Rouleaux de printemps au poulet grille mangue et avocat

In collaboration with
Emilie Gaillet, Emilie Murmure

Breasts Spring rolls Skillet Summertime Internationally inspired Quick recipes
6 and more Portions
15 min Prepping
10 min Cooking
Recipe Easy

Ingredients

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  • 1 head Boston lettuce
  • 1 fresh avocado, thinly sliced
  • 1 ripe mango, thinly sliced
  • 2 cups (500 ml) rice vermicelli, cooked
  • 1/2 cup (125 ml) fresh cilantro
  • 1 green onion, julienned
  • 10–12 rice paper wrappers

VIETNAMESE DIPPING SAUCE

  • 2 tbsp. (30 ml) soy sauce
  • 1 tbsp. (15 ml) fish sauce
  • 1 tsp. (5 ml) cane sugar
  • 1 tbsp. (15 ml) rice vinegar
  • Juice of one lime
  • 1 tsp. (5 ml) crushed red pepper
  • 1 to 2 tbsp. (15–30 ml) hot water to dilute, to taste

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.