Chicken and Avocado Rice Rolls
Chicken and Avocado Rice Rolls
Prep time
Cook time
Total time
Rice paper wrappers and bean thread vermicelli noodles are available in the Asian section of most grocery stores and Asian markets.
Author: Alberta Chicken Producers
Serves: Makes 12 Rolls
Ingredients
Rice Rolls
- 3 oz (90 g) bean thread vermicelli noodles
- 12 rice paper wrappers
- 1 large ripe Avocado, peeled and thinly sliced
- 1 tbsp of lime juice
- 1½ cups of shredded cooked chicken
- 1 tbsp of Thai sweet
chili sauce - ⅔ cup of grated carrot
- ¼ cup fresh mint leaves
Dipping Sauce
- 3 tbsp Thai sweet
chili sauce - 2 tbsp lime juice
- 1 tbsp soya sauce
Instructions
Dipping Sauce
- Combine all the ingredients in a small bowl and set aside.
Rice Rolls
- Place the noodles in a medium,
heat proof bowl and cover with boiling water. - Let stand for 10 minutes and drain.
- Cut the noodles into 4
inch (10 cm) lengths. - Put hot water into a large pie plate.
- Place one rice paper wrapper into the water.
- Let stand for 1 minute until softened.
- Carefully remove from the water to a clean dry work surface, taking care not to tear the delicate wrapper.
- Combine the avocado and lime juice in a small bowl.
- Lay the avocado down in the
center of the wrapper, allowing about 1½ inch (3.5 cm) border all around the edge. - Toss the chicken with the
chili sauce in a small bowl. - Arrange the chicken, noodles, carrot and mint leaves on top of the avocado.
- Fold in the sides, then roll up firmly to enclose the filling.
- Repeat with the remaining wrappers and filling ingredients.
- Keep the rolls covered to prevent them from drying out.
- Serve with the dipping sauce.
Notes
Make ahead: The rice rolls can be made 1 hour before serving and stored covered in the refrigerator. The sauce can be made a day ahead and stored in an airtight container in the refrigerator.