⏱️ 55 minutes - 🍽️ 800 kCal / Serving - 🥗 Healthy
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1. Prepare all the filling ingredients: Cook the chicken if it's not already cooked, shred or dice it, slice the avocado, julienne the cucumber and carrot, and thinly slice the spring onions.

2. Cook the rice vermicelli noodles according to the package instructions, drain them, and set aside.

3. To make the peanut dipping sauce, combine peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and chili flakes in a bowl. Whisk together until smooth. Gradually add water until you achieve a smooth, pourable consistency. Set aside.

4. Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for about 1-2 seconds until it becomes pliable but not too soft.

5. Place the damp rice paper on a clean plate. On the lower third of the rice paper wrapper, place a small handful of cooked vermicelli noodles.

6. Add a few slices of avocado, some julienned cucumber, carrot, and spring onions on top of the noodles. Lay a few pieces of shredded or dices chicken on top of the vegetables. Put some fresh mint leaves and coriander on top of the chicken.

7. Fold the sides of the rice paper wrapper over the filling, then start rolling from the bottom, tucking in the sides as you go, until you have a neat, tight roll. Repeat the process with the remaining wrappers and filling ingredients. click here to see how it’s done

8. Serve the chicken and avocado spring rolls with the peanut dipping sauce on the side. You can also garnish with additional mint and coriander leaves.