Chicken Avocado Spring Rolls with Creamy Peanut Sauce Recipe

Fresh spring rolls are quick to prepare and incredibly satisfying — once you try chicken avocado spring rolls, you’ll wonder why you didn’t make them sooner.

Chicken Spring Rolls Recipe

Chicken and avocado combine beautifully in fresh spring rolls (also known as summer rolls). This avocado chicken spring rolls recipe is healthy, low-calorie, and simple to make. It works great with leftover cooked chicken, or you can poach, bake, or grill a boneless, skinless chicken breast to keep the dish light and protein-forward. The rice paper wrappers create a delicate, fresh casing for crisp vegetables, herbs, creamy avocado, and lean chicken.

Watch video for these Avocado Chicken Spring Rolls!

For those who prefer a quick visual guide, a short video demonstration is available that shows how to assemble and roll these spring rolls step by step.

What other vegetables can you use?

• Avocado adds a creamy texture and rich flavor that elevates the spring roll.
• Choose crisp vegetables like cucumber, bell peppers, carrots, celery, or zucchini for crunch and color.
• Slice vegetables into thin julienne strips so they roll neatly inside the rice paper.
• Swap the nut butter in the dip — peanut, almond, or cashew butter all work well depending on your taste and dietary needs.
• Add fresh herbs such as mint, basil, or cilantro to each roll to brighten the flavor. Each roll can be customized for variety and freshness.

Avocado Chicken Spring Rolls

Yield:
8 spring rolls

Total Time:
30 mins

For a lower-carb dip, use low-sodium soy sauce or reduce the amount of hoisin in the dipping sauce. This recipe is a great way to use leftover chicken and is easily adapted with seasonal vegetables and different herbs. A simple photo tutorial for rolling fresh spring rolls can be helpful if you’re trying this for the first time.

Ingredients

• 1 pound boneless skinless chicken breast (poached, baked, or leftover)
• 8 rice paper spring roll wrappers
• 1 small head lettuce, cut into large strips or separate leaves
• 1 large ripe avocado, peeled and sliced thin
• 1 small cucumber, cut into thin strips
• 1 bell pepper, seeded and cut into thin strips
• 2 ribs celery, cut into thin strips (optional)
• fresh herbs — mint, basil, cilantro, or a mix

For the Chicken (cooking options)

• Poach the chicken in gently simmering water until cooked through, then shred or slice thinly.
• Or bake the chicken breast in the oven until fully cooked, then cool and slice.
• Alternatively, grill the chicken with a light Asian-inspired marinade, then cool and slice.

Note

After cooking, allow the chicken to cool and cut into thin strips for easy rolling.

Instructions

1. If serving with the hoisin nut dip (recipe below), make the dip ahead so the flavors meld.
2. Prepare a clean rolling surface and arrange all fillings within easy reach.
3. Fill a large shallow bowl with warm water. Briefly dip one rice paper wrapper in the water for a few seconds until slightly softened but still a little firm, then lay it flat on your surface.
4. On the third of the wrapper closest to you, layer a lettuce leaf, a few slices of avocado, a small handful of julienned vegetables, fresh herbs, and sliced chicken.
5. Fold the sides over the fillings, then roll the wrapper away from you, tucking the filling tightly as you roll so the spring roll is snug and compact.
6. Repeat with the remaining wrappers and fillings. Serve immediately with the hoisin nut dipping sauce or your preferred dip.

Video

A short video demonstration is available showing how to assemble and roll the spring rolls for best results.

Nutrition Information per Serving

Calories: 166 kcal, Carbohydrates: 15 g, Protein: 14 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 36 mg, Sodium: 125 mg, Potassium: 482 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 782 IU, Vitamin C: 24 mg, Calcium: 21 mg, Iron: 1 mg.

Course: Main Course — Cuisine: Paleo, Vietnamese, Whole30-friendly — Calories per serving: 166

Hoisin Nut Dipping Sauce

Yield:
8 servings

Total Time:
5 mins

A simple, savory hoisin nut dipping sauce that pairs perfectly with fresh spring rolls.

Ingredients

For Hoisin Nut Dipping Sauce

• 1/2 cup hoisin sauce (adjust thickness with water as needed)
• 1/4 cup peanut butter, or cashew or almond butter
• 2 teaspoons rice vinegar or distilled white vinegar
• 1/2 teaspoon sesame oil

Instructions

1. In a bowl, combine hoisin, nut butter, rice vinegar, and sesame oil. Use a fork or small whisk to blend until smooth. Add a little water if you prefer a thinner consistency.
2. Cover and chill until ready to serve. This dip works well with spring rolls, egg rolls, and grilled meats.

Nutrition Information per Serving

Calories: 88 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 315 mg, Potassium: 73 mg, Fiber: 1 g, Sugar: 5 g.

Course: Sauces — Cuisine: Paleo, Vietnamese, Whole30-friendly — Calories per serving: 88

Enjoy more low-carb recipes

• Avocado massaged kale salad — a creamy, nutrient-rich salad option
• Tuna salad with creamy avocado — high-protein and satisfying
• Fresh rice paper spring roll techniques and recipes — a helpful tutorial exists that covers rolling technique and tips

This recipe was originally published in 2018 and updated with a video demonstration in later years. If you make these avocado chicken spring rolls, please share your experience or a photo in the comments — it’s always a pleasure to see how you adapt and enjoy the recipe.