A simple and delicious recipe for fresh chicken spring rolls served with a tangy dipping sauce.

8 spring roll skins

4 ounces vermicelli rice noodles

8 large fresh basil leaves

½ cup shredded carrots

½ cup julienned English cucumber

½ cup cooked chicken, shredded

½ avocado, thinly sliced

½ cup white vinegar

½ cup soy sauce

¼ teaspoon sesame oil

2 teaspoons granulated sugar

2 tablespoons sweet chili sauce

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Make the Dipping Sauce: In a small bowl, whisk together distilled white vinegar, soy sauce, sesame oil, sugar, and sweet chili sauce. Set aside.
Prepare the Noodles: Cook vermicelli rice noodles according to package directions. Drain well.
Place the cooked noodles in a bowl and toss with 2 tablespoons of the dipping sauce until coated. Set aside.
Prepare the Rolls: Fill a pie plate with hot water. Dip one spring roll skin in the water until it just begins to soften. Remove quickly and lay it flat on a clean surface.
Place one basil leaf in the center. Top with a small amount of noodles, carrots, cucumber, chicken, and avocado—about 1/8 of each ingredient per roll.
Fold the bottom of the roll over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining ingredients.
Serve: Serve immediately with the remaining dipping sauce on the side.

For quicker preparation, you can use pre-cooked and pre-shredded chicken.

Adjust the dipping sauce ingredients to taste if desired.

It’s best to assemble the rolls just before serving to prevent them from becoming soggy.