Chicken Spring Rolls With Herbed Avocado Ranch #RSC Recipe

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Chicken Spring Rolls With Herbed Avocado Ranch #RSC
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Ingredients:

Directions:

  1. Make the Herbed Avocado Ranch: combine the shallots, cilantro, parsley and scallions in the bowl of a mini food processor, chop for 30 seconds. Halve one of the avocados, remove the pit and add the avocado into the food processor with one tablespoon of the lemon juice. Process until smooth. Turn out into a bowl and add the Hidden Valley Original Ranch Dressing and one tablespoon of fresh chives. Stir to combine.
  2. Lay the chicken breasts out on a cutting board and gently pound to a uniform 1/2 inch thickness to ensure even cooking. Season both sides of the chicken with the Hidden Valley Original Seasoning Mix. You should use about 1/2 of a single 1 oz. packet to season both breasts. Heat the Olive Oil in a heavy bottomed pan over medium high heat, lay the chicken breasts in the pan, cook for a minute, reduce heat to medium and cook undisturbed for 6 more minutes. Turn breasts over and cook for 6 more minutes. Remove to a plate and allow to cool.
  3. Shred the chicken, add to a bowl and toss with about 1/3 cup of the Herbed Avocado Ranch and the remaining tablespoon of fresh chives.
  4. Drop the baby carrots into the tube of a food processor fitted with a shredding blade, or chop them into matchstick size. Clean bowl and shred radishes.
  5. Chop the baby spinach – a chiffonade looks really nice, but a rough chop will work as well.
  6. Peel and seed the cucumber and cut into 1/4 inch by 3-inch sticks.
  7. Halve and pit the remaining avocado. Slice into 1/4 inch slices lengthwise. Carefully toss them in a bowl with the remaining tablespoon of lemon juice.
  8. Fill a pie plate with hot water (from the tap, not boiling hot). Working with one rice paper round at a time, soak a round in the hot water until it is pliable, about a minute or so, remove to a work surface and blot any excess water – paper towel works well. Spoon about 2 heaping tablespoons of the Herbed Avocado Ranch Chicken along the bottom third of rice paper round, leaving an inch border on each side. Top with a slice or two of avocado, two slices of cucumber, a spoon of carrots, a spoon of radishes, a generous pinch (2 tbs.) of spinach leaves and two basil leaves. Fold up the bottom of the rice paper, tuck in the two sides and then roll up tightly but carefully into a tight cylinder. Slice in half (a diagonal cut will show off the pretty insides), and place on a platter. Keep covered with a damp towel or paper towels while you repeat with the remaining spring rolls.
  9. Serve with the Herbed Avocado Ranch for dipping, and Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.78 Kcal (1209 kJ)
Calories from fat 153.96 Kcal
% Daily Value*
Total Fat 17.11g 26%
Cholesterol 46.41mg 15%
Sodium 1162.64mg 48%
Potassium 881.11mg 19%
Total Carbs 11.91g 4%
Sugars 3.1g 12%
Dietary Fiber 7g 28%
Protein 18.85g 38%
Vitamin C 24mg 40%
Vitamin A 0.3mg 9%
Iron 2mg 11%
Calcium 65.9mg 7%
Amount Per 100 g
Calories 89.6 Kcal (375 kJ)
Calories from fat 47.77 Kcal
% Daily Value*
Total Fat 5.31g 26%
Cholesterol 14.4mg 15%
Sodium 360.74mg 48%
Potassium 273.39mg 19%
Total Carbs 3.7g 4%
Sugars 0.96g 12%
Dietary Fiber 2.17g 28%
Protein 5.85g 38%
Vitamin C 7.5mg 40%
Vitamin A 0.1mg 9%
Iron 0.6mg 11%
Calcium 20.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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