Avocado and Vietnamese Chicken Springs Rolls

Name: Avocado and Vietnamese Chicken Springs Rolls
Yield: 8-10 spring rolls
Ingredients: Chicken; 1/2 pound boneless skinless chicken breast; 2 tablespoons soy sauce; 1 teaspoon brown sugar; 1 teaspoon sesame oil; 1 tablespoon fresh lime juice; 1/2 teaspoon curry powder; 1/4 teaspoon grated ginger; 1 clove garlic, grated; Filling; 1 1/2 cups cooked vermicelli noodles; 1 1/2 large avocado's, sliced thin; 1 tablespoon fresh lime juice; 1 large carrot, thin julienne cuts (like match sticks); 1 red bell pepper, sliced into small sticks; 8-10 small leaves of lettuce; 4 green onions, sliced; 1 bunch basil; 8-10 rice paper wrappers; Dipping Sauce; 1/4 cup hoisin; 2 tablespoon peanut butter (or can sub almond butter); 2 tablespoons sweet thai chili sauce; 1 teaspoon sesame oil; 1/2 teaspoon crushed red pepper flakes; water, to thin

Avocado and Vietnamese Chicken Springs Rolls was pinched from <a href="http://www.halfbakedharvest.com/avocado-and-vietnamese-chicken-springs-rolls/" target="_blank">www.halfbakedharvest.com.</a>

INGREDIENTS

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Chicken

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1/2 pound boneless skinless chicken breast

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2 tablespoons soy sauce

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1 teaspoon brown sugar

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1 teaspoon sesame oil

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1 tablespoon fresh lime juice

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1/2 teaspoon curry powder

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1/4 teaspoon grated ginger

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1 clove garlic, grated

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Filling

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1 1/2 cups cooked vermicelli noodles

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1 1/2 large avocado's, sliced thin

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1 tablespoon fresh lime juice

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1 large carrot, thin julienne cuts (like match sticks)

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1 red bell pepper, sliced into small sticks

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8-10 small leaves of lettuce

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4 green onions, sliced

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1 bunch basil

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8-10 rice paper wrappers

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Dipping Sauce

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1/4 cup hoisin

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2 tablespoon peanut butter (or can sub almond butter)

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2 tablespoons sweet thai chili sauce

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1 teaspoon sesame oil

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1/2 teaspoon crushed red pepper flakes

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water, to thin

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