Chicken + Avocado Spring Rolls

Chicken and Avocado Spring Rolls

In an effort to eat more healthy foods, I’ve decided that I should start cooking more. Especially after cleansing, I feel extremely guilty to throw away all that hard work on, well, frozen foods, alcohol, indulgent chocolate, all the good stuff I know and love and usually eat on the regular. But on the bright side, that means I get to try making new recipes, which is actually pretty fun.

Low and behold these Chicken + Avocado Spring Rolls. I’ve always loved spring rolls, and one of my neighborhood Thai spots actually has some of the best fresh spring rolls I’ve ever tasted. The shrimp and avocado in those spring rolls totally hit the spot. Inspired by that, I swapped out the shrimp for chicken.

Chicken + Avocado Spring Rolls

Makes about 6 rolls, (2 entree servings or 6 appetizer servings)

Chicken + Avocado Spring Roll Ingredients


  • 1 Chicken Breast
  • 1 cup Alfalfa sprouts
  • 1/2 Avocado
  • 1/2 cup Shredded carrots
  • A few sprigs of Cilantro
  • Vermicelli/Rice Noodles
  • 6 Spring Roll Wrappers

Those are the ingredients I used, but feel free to add any ingredients (like mushrooms) or omit any ingredients as you please!


1. Prepare your ingredients! Start by cooking the chicken breast and then cubing the chicken once cooked. Cook your rice noodles according to the instructions on your packaging. Prepare your veggies. Get a wide pot of hot water.

When preparing your veggies, I highly suggest shredded carrots and slicing the avocado. Sliced avocado is much easier to roll.

2. Soak a spring roll wrapper in your pot of hot water for about 30 seconds until soft. Don’t let it get too soft or else it’ll tear. Be careful when handling these wrappers because they are delicate. Don’t place in direct sunlight, or else they’ll curl.

3. Smooth out the spring roll wrapper onto a cutting board or other clean, flat surface. Add a little bit of every ingredient to the center of the roll.

wrapping spring rolls
The wrapper was soaked for too long!

4. Start rolling! I understand there is proper technique to rolling up spring rolls and I mean no disrespect to anyone who firmly believes the proper technique must be upheld at all costs, BUT I rolled these babies up like burritos. Meaning, I’d roll/fold over the bottom part of the wrapper over the veggies, then fold in the sides, and continue rolling to the top.

That’s it! Since it was my first time making spring rolls ever, my rolling technique was a little sloppy. With practice though, my technique got worse…and then got better ;)

Cut rolls in half before serving or enjoy as a whole roll. And share these rolls with your friends! Serve as an appetizer Drizzle some yummy peanut sauce on the veggies and enjoy your healthy, fresh spring rolls!

Chicken + Avocado Spring Rolls

Wondering about the peanut sauce? I was hoping you were! I used Phoebe Lapine’s (of Feed Me Phoebe) Gluten-Free Peanut Sauce recipe.


2 thoughts on “Chicken + Avocado Spring Rolls

  1. woohooo! hooray for peanut sauce! these rolls look amazing. funny – i’m teaching how to make these summer rolls tonight in a class. you only need to dip them in the water very briefly. then let them stand on the cutting board for 30 seconds. they’ll soften perfectly. of course, if they tear while rolling, just repeat with a second layer! xo

    1. Hi Phoebe!

      Wow, that’s so funny! What a coincidence. Thanks for the tip, I’ll use it the next time I make these babies!


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