Ingredients
Spring Rolls:
- 8 spring roll skins
- ½ cup cooked, shredded chicken
- 1 large basil leaf per roll
- ½ cup shredded carrots
- ½ cup sliced cucumber
- ½ avocado, sliced
- 4 ounces rice noodles, cooked
Dipping Sauce:
- ¼ cup rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame seed oil
- 1 tbsp sugar
- 1 tbsp sweet chili sauce
Instructions
1. Prepare the Dipping Sauce
- In a small bowl, mix rice wine vinegar, soy sauce, sesame seed oil, sugar, and sweet chili sauce.
2. Season the Rice Noodles
- Toss cooked rice noodles with 2 tbsp of the prepared dipping sauce; set aside.
3. Assemble the Spring Rolls
- Fill a shallow plate with warm water. Dip a spring roll skin into the water until softened, then lay it flat.
- Place a basil leaf in the center, followed by seasoned rice noodles, shredded carrots, cucumber slices, shredded chicken, and a slice of avocado.
- Fold in the sides, then roll tightly from the bottom up.
- Repeat for the remaining spring rolls.
4. Serve & Enjoy
- Serve immediately with the reserved dipping sauce.
Notes
- Spicy Kick: Add sliced jalapeños or drizzle with sriracha.
- Extra Protein: Swap chicken for shrimp, tofu, or turkey.
- Herb Boost: Use fresh mint or cilantro for extra freshness.
- Nutty Flavor: Serve with a peanut dipping sauce.
- Crunchy Addition: Add crushed peanuts or sesame seeds inside.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Vietnamese, Asian-Inspired
- Diet: Gluten Free
