These avocado & chicken summer rolls only look fancy and tricky to pull off. They look like something you'd order from your favorite Asian restaurant, right? But you can do this—you can make these. And when you do, you'll have a no-cook veggie-packed meal ready for you, waiting in the refrigerator. Score!
Rotisserie Chicken for the Win
Let your favorite grocery store do the heavy lifting here—this recipe uses a rotisserie chicken. These premade birds are so flavorful and moist, and they can provide a lot of meals. You can also use simple poached chicken, too, which cooks in boiling water, if you're interested in saving on calories and/or fat, as poached chicken is unseasoned. (You can, however, add a little salt to the cooking water). But if you do use a rotisserie chicken and you're inclined to make stock, save the carcass. Rotisserie chickens make an especially tasty stock. Just use whatever is left over after you're finished prepping these avocado & chicken summer rolls! Then use the stock for soups, or freeze them for future meal plans.
The Amazing Avocado
Can we talk about avocado nutrition for a hot minute. These fruits (yes, they're fruits!) have a revered spot in meal planning because they are so nutrient-dense. Avocados are loaded with the good, heart-healthy fats, and lots of fiber and potassium. In fact, they have more potassium than a banana! And we're always looking for ways to sneak them into meal prepping without them turning brown (a little lime juice goes a long way here; other people swear by leaving a cut avocado in water. You decide!)
Are summer rolls healthy?
The answer here is yes! The ingredients include chicken and vegetables, but that doesn't do them justice. These avocado & chicken summer rolls are easy, light, yet still full of flavor, and a reminder that when you use great ingredients you don't need much else to make something delicious. They're pretty different from your standard egg rolls (like these air fryer egg rolls) because they have very little fat content, other than the chicken itself.
Of course, if you add a dipping sauce, that adds more flavor and calories; our nutrition calculations don't reflect sauces. Try this with a classic such as a peanut dipping sauce or hoisin. If you're looking for something a little more herbal, a zesty Greek vinaigrette or even a ranch dressing complements these rolls, too. Choose according to your own dietary needs, but in this recipe, these avocado & chicken summer rolls are gluten-free. They're good for paleo meal plans, too.
Storage Tips
These summer rolls will keep for a couple of days in the refrigerator in a sealed container. The ingredients themselves will still be fresh, but the longer they spend in the fridge, the more that condensation kicks in and can start to make the rice wrappers a little mushy.
READ MORE: The Internet's Best Avocado Recipes
Avocado & Chicken Summer Rolls Ingredients:
- 12, 6-inch rice paper wrappers
- 2 cups shredded chicken (1 rotisserie chicken)
- 2 large carrots, thinly sliced
- 1 cucumber, thinly sliced
- 12 Boston Lettuce Leaves or 2 cups Microgreens Mix
- 2 Avocados, thinly sliced
- 1 lime, juiced
- Salt & Black Pepper
Avocado Chicken Summer Rolls
Ingredients
- 12 6-inch rice paper wrappers
- 2 cups shredded chicken 1 rotisserie chicken
- 2 large carrots thinly sliced
- 1 medium cucumber thinly sliced
- 12 leaves Boston Lettuce or 2 cups microgreens mix
- 2 medium avocados thinly sliced
- 1 medium lime juiced
- Salt & black pepper to taste
Instructions
- Dip a sheet of rice paper into a bowl of lukewarm water for 5-10 seconds, until soft enough to bend. Then lay it flat on a damp towel on a firm surface.
- In a small bowl, add the juice of 1 lime to the sliced avocado. Set aside.
- Spread the Boston lettuce or microgreens mix on the bottom third of rice paper, followed by the thinly sliced carrots, thinly sliced cucumbers, rotisserie chicken slices, and sliced avocado. Season with salt and black pepper, to taste.
- Fold up the bottom edge to cover the ingredients. Then, fold in the outside edges and tightly roll until sealed.
- Place the finished roll on a plate lined with a damp paper towel. Continue steps 1-3 until all remaining ingredients are used. Take care to leave space between the finished summer rolls next to each other so they don't stick together.
- Cut each roll in half, then place four half rolls in each container (makes up to 6 containers). Serve with either a peanut dipping sauce, Greek vinaigrette, ranch dressing, or hoisin dipping sauce.
Video
Notes
Nutrition
