Fresh chicken and avocado spring rolls are simple to make and taste delightful — you’ll wonder why you didn’t try them sooner.
Chicken Spring Rolls Recipe
Chicken and avocado pair beautifully in fresh spring rolls (also called summer rolls). This chicken spring roll recipe is healthy, low in carbs and easy to prepare — perfect for using leftover poached, baked or grilled boneless, skinless chicken breast. If you don’t have cooked chicken on hand, poach or bake the breast quickly to keep calories and carbs low.
Watch the Avocado Chicken Spring Rolls Video
Vegetable and Flavor Variations
- Avocado adds a silky, creamy texture that makes these rolls special.
- Use any crisp vegetables you like: cucumber, bell pepper, celery, carrots or zucchini all work well.
- Cut vegetables into thin julienne strips so they fit nicely in the rice paper wrappers.
- For the dipping sauce, try different nut butters — peanut, almond or cashew — based on your preference.
- Add fresh herbs (mint, basil or cilantro) for brightness. Spring rolls are forgiving: mix and match fillings to create your favorite combination.
Avocado Chicken Spring Rolls
Yield:
8 spring rolls
8 spring rolls
Total Time:
30 mins
30 mins
For a lower-carb dip use reduced-sodium soy sauce. If you prefer a richer dip, try the hoisin nut dip listed below. Read the post notes for tips on rolling spring rolls.
Ingredients
- 1 pound boneless skinless chicken breast (poached, baked or leftover)
- 8 rice paper spring roll wrappers
- 1 small head lettuce, leaves or cut into large strips
- 1 large ripe avocado, peeled and thinly sliced
- 1 small cucumber, cut into thin strips
- 1 bell pepper, seeded and sliced thin
- 2 ribs celery, thinly sliced (optional)
- Fresh herbs: mint, basil or cilantro
For the chicken (choose one method):
- Poach, bake or grill the chicken — then cool and slice into thin strips before assembling the rolls.
Instructions
- If serving with the hoisin nut dip, prepare it ahead and chill.
- Arrange all ingredients on your work surface and have a shallow bowl of warm water ready for the rice wrappers.
- Dip one rice paper wrapper quickly in warm water for a few seconds until it softens but remains slightly firm. Lay it onto a clean board or plate.
- On the third of the wrapper closest to you, layer lettuce first, then avocado, vegetables, herbs and chicken.
- Roll the wrapper away from you, tucking the filling as you go to keep the roll tight and compact. Trim or fold any excess wrapper if needed.
- Slice rolls in half if desired and serve immediately with the dipping sauce. Enjoy!
Video
Nutrition Information per Serving
Calories: 166 kcal, Carbohydrates: 15 g, Protein: 14 g, Fat: 5 g, Fiber: 3 g
Course: Main Course
Cuisine: Paleo, Vietnamese, Whole30
Calories: 166
Hoisin Nut Dipping Sauce
Yield:
8 Servings
8 Servings
Total Time:
5 mins
5 mins
A flavorful dip that complements spring rolls. Make it in minutes and chill until ready to serve.
Ingredients
For Hoisin Nut Dipping Sauce
- 1/2 cup hoisin (adjust thickness with water if needed)
- 1/4 cup peanut butter, cashew butter or almond butter
- 2 teaspoons rice vinegar or distilled white vinegar
- 1/2 teaspoon sesame oil
Instructions
- Combine hoisin, nut butter, rice vinegar and sesame oil in a bowl. Stir with a fork until smooth; add a little water if you prefer a thinner consistency.
- Cover and refrigerate until needed. Serve alongside spring rolls or other appetizers.
Nutrition Information per Serving
Calories: 88 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 5 g
Course: Sauces
Cuisine: Paleo, Vietnamese, Whole30
Calories: 88
Try more low-carb recipes
- Avocado Massaged Kale Salad
- Tuna Salad with Creamy Avocado
- Fresh Rice Paper Spring Rolls techniques and recipes (photo tutorial recommended)
This recipe was originally published in 2018 and updated in 2020 with a new video. If you try it, please leave a comment or share a photo — we love seeing your creations!