Avocado Chicken Spring Rolls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Hoisin sauce

  Ready-to-serve

  8 tbsp or 128g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Rice wine vinegar

  2 tsp or 10g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Rice Paper

  Sunlee

  8 sheets or 78g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Celery

  Raw

  2 stalk, medium or 80g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Fill a medium to large pot with water and bring to a boil. Add the chicken breasts, return to a boil, then reduce heat to medium and simmer for 5 minutes.
2. While the chicken is cooking, combine hoisin sauce, peanut butter, rice vinegar, and sesame oil in a small bowl. Blend well with a fork, cover, and refrigerate until ready to use.
3. Remove chicken from heat, cover, and let it continue to cook in the hot water for 15-20 minutes until cooked through to 165°F. Allow to cool and cut into thin strips.
4. Add warm water to a large bowl. Quickly dip each rice paper wrapper in the water for a few seconds and lay on a rolling surface.
5. On the section of the rice paper closest to you, layer lettuce, avocado, cucumber, red bell pepper, celery, cilantro, and chicken.
6. Roll the wrapper over the fillings, tucking and rolling tightly to enclose the fillings.
7. Serve the rolls with the hoisin dip.