Chicken Avocado Summer Rolls
Summer rolls are one of my favorite lightened up dinners to make. Fill them with your favorite protein, fresh veggies and a creamy dipping sauce and you’re left with a delicious combination of textures and flavors. These grilled chicken avocado summer rolls are filled with a rainbow of vegetables, avocado and crispy grilled chicken.
They’re served with a spicy jalapeno avocado salsa that’s bursting with fresh flavors. They’re the perfect summer lunch or snack!
Tips for making the perfect summer rolls
Chop your veggies ahead of time
Summer rolls are best enjoyed fresh, but having your fillings washed & chopped ahead of time is a game changer.
Don’t over soak your rice paper
Your rice paper should still slightly hold its shape when it comes out of the water. It will continue to soften as it sits and gets filled, so you don’t want to start off with a soft rice paper.
Use a combination of different flavors and textures
I always add a protein, fat and crunchy veggie to my summer rolls. I love combining creamy avocado, savory chicken or tofu, and spicy jalapeno, with a bunch of crunchy, colorful veggies
What you’ll need to make Chicken Avocado Summer Rolls
- rice paper– I usually grab my rice paper at the international section in the grocery store
- veggies: I used arugula, cucumbers, red bell pepper, purple cabbage, and carrots
- avocado– for added fat and creaminess
- seasoned grilled chicken– or swap your favorite protein with your go-to marinade
- homemade jalapeno avocado salsa- a creamy a spicy salsa to pair with the fresh summer rolls
- Start by seasoning your chicken breast with the spices. Grill the chicken on a pan for 6-8 minutes per side until cooked through, then slice it into strips. Grill time will vary based on thickness of the chicken
- While that cooks, set the jalapeno and onion under the broiler to char for 5 minutes before blending with the avocado, lime juice, cilantro and salt & pepper for the salsa
- Prepare all of the veggies ahead of time by slicing them thinly and plating them all together for easy access
- Prepare your rice paper by soaking them in warm water to soften. Fill with your veggies and chicken and roll tightly
- Serve fresh with the creamy salsa
The avocado salsa is the true star of the dish. It’s creamy, spicy and so easy to make. It will stay fresh in the fridge for up to 5 days, so enjoy it all week long as a delicious topping to your meals.
I chose to roast the jalapeno and onion for the salsa. For an even richer flavor, you can add them in raw, and skip the roasting step. This salsa is delicious with summer rolls or tacos!
I know summer rolls may seem overwhelming to make, but practice makes perfect so I hope you give these a try!
Other summer recipes you’ll love:
Arugula Steak Salad
Asparagus Leek Quiche
Herbed Pearl Couscous and Salmon
Grilled Chicken Avocado Summer Rolls
Ingredients
Jalapeno Avocado Salsa
- 1 avocado
- 1/2 cup packed cilantro
- 2 jalapeno peppers or serrano peppers for extra spicy
- 1/2 white onion
- Juice from 1 lime
- 3/4 -1 cup water
- Salt & pepper
Grilled Chicken
- 2 chicken breast
- Juice from 1 lemon
- 1/2 tsp garlic powder
- Salt & pepper
- 2 tbsp olive oil
Summer rolls
- 10-12 rice paper
- 1 red bell pepper thinly sliced
- 1 carrot peeled, cut in half and thinly sliced
- 2 Persian cucumbers thinly sliced
- 1 1/2 cups shredded purple cabbage
- 1 avocado sliced
- 2 cups arugula
Directions
- Prepare the jalapeno salsa- Preheat the oven to 425 F. Slice the onion and cut the jalapeno in half. Add them to a baking tray with a little olive oil and salt. Roast on 425 F for about 12-15 minutes until charred. You can also set them under the broiler for 5-6 minutes to char, just be sure to watch them carefully.
- Add the roasted jalapeno and onion to a blender with the avocado, lime juice, cilantro and salt & pepper. Add 3/4 cups of the water and blend everything until smooth. Add more water as needed to thin, and adjust salt & pepper to taste.
- Prepare the chicken- for thicker breast pieces, I suggest slicing in half. Season the chicken breast with the garlic powder, salt & pepper, lemon juice and olive oil. Heat a grill pan or skillet on medium head and drizzle in an extra 1-2 tbsp of olive oil. Grill the chicken for about 6-8 minutes per side, depending on the thickness.
- While the chicken cooks, prepare the vegetables. Thinly slice the avocado, peppers, carrots and cucumbers. Shred your cabbage and slice the avocado.
- Once the chicken is cooked, slice into strips.
- Prepare the rice paper by filling a shallow plate or wide bowl with warm water. Dip the rice paper into the water bowl for about 30-40 seconds, rotating it to cover all sides. The rice paper should still hold its form slightly, and not be too sticky. Place it onto a cutting board or flat surface, and pat it dry with a towel or paper towel.
- Begin filling the rice paper with your greens, sliced chicken, avocado, and veggies. Fold the bottom of the rice paper over the fillings, then fold in each side over the center and roll. Repeat with remaining filling.
- Serve fresh with the jalapeno salsa
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