Garlic Chicken Spring Rolls with Avocado Cilantro Sauce
Lacey Baier
Turn your favorite chicken recipe into a delightful low calorie, high protein spring roll filling! I also love to make an Avocado Cilantro Sauce with my Garlic Chicken Spring Rolls because the creamy avocado and garlic chicken go really well together!
Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice.
Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).
Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Avocado Cilantro Dipping Sauce:
In a food processor or blender, combine avocado, greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice.
Blend together until smooth. You can add a little more almond milk if it’s too thick.