Fresh spring rolls are incredibly simple to prepare — once you try these chicken avocado spring rolls, you’ll wonder why you didn’t make them sooner.
Chicken Spring Rolls Recipe
Chicken and avocado pair beautifully in a fresh spring roll. This chicken spring roll recipe is healthy, low in carbs, and quick to assemble — ideal for using leftover chicken. If you don’t have cooked chicken on hand, simply poach, bake, or grill boneless, skinless chicken breasts to keep the dish light and simple.
Watch the video for Avocado Chicken Spring Rolls
Vegetable and dip variations
- Avocado adds a creamy texture that elevates the spring roll.
- Use any crisp vegetables you like: cucumber, bell pepper, celery, carrots, or zucchini all work well.
- Cut vegetables into thin julienne strips so they wrap neatly in the rice paper.
- For the dip, try different nut butters: peanut butter, almond butter, or cashew butter all pair nicely with hoisin or soy-based sauces.
- Include fresh herbs such as mint, basil, or cilantro for bright, aromatic flavor — each roll can be customized to taste.
Avocado Chicken Spring Rolls
8 spring rolls
30 mins
For a lower-carb dip, use low-sodium soy sauce. For a richer option, make the hoisin nut dip (recipe below). Read the instructions and photo tutorial for rolling tips.
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 cut into thin strips
- 2 ribs celery, cut into thin strips (optional)
- Fresh mint, basil, cilantro, or other fresh herbs
For the chicken (cooking options)
- Poach, bake, or grill the chicken. After cooking, allow it to cool and slice into thin strips.
Instructions
- If serving with the hoisin nut dip, prepare the dip ahead of time and chill.
- Gather ingredients and set up a clean rolling surface. Have a bowl of warm water ready for the wrappers.
- Quickly dip a rice paper wrapper in warm water for a few seconds until it softens but is still slightly firm. Lay it flat on the rolling surface.
- On the third of the wrapper closest to you, layer lettuce first, then avocado slices, vegetables, herbs, and chicken.
- Fold the bottom edge over the fillings, tuck the sides in, then roll away from you, keeping the filling snug and compact.
- Slice in half if desired and serve immediately with the hoisin nut dipping sauce. Enjoy!
Video
Nutrition Information per Serving
Calories: 166 kcal, Carbohydrates: 15 g, Protein: 14 g, Fat: 5 g, Fiber: 3 g, Sodium: 125 mg
Hoisin Nut Dipping Sauce
8 Servings
5 mins
A smooth, savory dipping sauce that pairs perfectly with spring rolls.
Ingredients
For Hoisin Nut Dipping Sauce
- 1/2 cup hoisin (adjust thickness with water if needed)
- 1/4 cup peanut butter (or cashew/almond butter)
- 2 teaspoons rice vinegar (or distilled white vinegar)
- 1/2 teaspoon sesame oil
Instructions
- In a bowl, combine hoisin, nut butter, rice vinegar, and sesame oil. Use a fork or whisk to blend until smooth.
- Cover and chill until ready to serve. This dip is great with spring rolls, egg rolls, and other appetizers.
Nutrition Information per Serving
Calories: 88 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 5 g, Sodium: 315 mg, Sugar: 5 g
More low-carb recipes
- Avocado massaged kale salad
- Tuna salad with creamy avocado
- Photo tutorial: Fresh rice paper spring rolls techniques and tips
This recipe was originally published in 2018 and updated in 2020 with a new video. If you make it, please leave a comment or share a photo — we’d love to see your version!