- Prep time
- 20 minutes + 15 minutes marinating time
- Cook time
- 15 minutes
- 4 rolls
Fresh spring rolls make a deliciously light and flavorful snack, meal or appetizer, especially when the weather is hot. They're even easier if you use leftover chicken, pre-cut vegetables and whatever other ingredients you have in your fridge!
- 1 boneless, skinless chicken breast, sliced into thin strips
- ¼ cup soy sauce
- 2 tablespoons sugar
- ½ cup canola oil
- 8 cloves garlic, sliced thin
- 2 bundles mung bean vermicelli
- 1 tablespoon toasted sesame oil
- 4 spring roll wrappers
- 1 avocado, peeled and sliced
- 4 tablespoons cashews, toasted and crushed
- 2 leaves leaf lettuce
- 8 sprigs cilantro
- 1 tablespoon chili flakes
If using leftover chicken skip this step: Marinade chicken slices with soy sauce and sugar for 15 minutes. Heat a sauté pan over medium-high heat. Add 1 tablespoon canola oil and sauté the chicken until all liquid has reduced. Remove from heat and chill.
In a small sauce pot, add shaved garlic with remaining canola oil over medium heat. Stir gently and cook until garlic is crisp and golden brown. Remove garlic from oil and drain on a paper towel. When garlic is cool, crush with your fingers.
Prepare mung bean vermicelli by boiling for 5 minutes, then drain, toss with sesame oil to prevent sticking and allow to cool.
To assemble, dip 1 spring roll wrapper in warm water and lay out on a cutting board. Place two slices of avocado on the front third of a spring roll wrapper. Next add 1 ounce of chicken, ¼ cup vermicelli and ¼ of the cashews, garlic chips, leaf lettuce, cilantro and chili flakes. Fold the outside edges of the wrapper over the filling and roll up like a burrito. Stretch the wrapper slightly as you go to make a tight spring roll. Serve with your favorite dipping sauce.
Note: Substitute leaf lettuce for the spring roll skins to make lettuce wraps.