Ingredients:

  • 2 cups (225g) cooked chicken breast, shredded or thinly sliced
  • 2 large (200g) ripe avocados, sliced into strips
  • 1 cup (60g) carrots, julienned
  • 1/2 cup (30g) red cabbage, thinly sliced
  • 1/4 cup (10g) fresh cilantro leaves
  • 1/4 cup (10g) fresh mint leaves
  • 1 tbsp (15ml) lime juice
  • 12 rice paper wrappers
  • 4 cups (950ml) warm water
  • 3 tbsp (45ml) hoisin sauce
  • 1 tbsp (15ml) peanut butter, creamy
  • 1 tsp (5ml) Sriracha
  • 1 tsp (5ml) lime juice

Instructions:

  1. Prepare all filling ingredients: julienne the carrots, slice the cabbage into thin ribbons, and slice the avocado into uniform strips.
  2. Toss the sliced avocado gently in 1 tablespoon of lime juice to prevent oxidation and browning.
  3. Fill a shallow bowl with warm water. Dip one rice paper wrapper for 5–10 seconds until pliable but still slightly firm, then lay it flat on a clean, damp cutting board.
  4. Place a small handful of cilantro and mint in the lower center of the wrapper. Layer 2 tbsp of chicken, 2 strips of carrot, 2 strips of cabbage, and 2 slices of avocado on top.
  5. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward with firm pressure until sealed.
  6. In a small bowl, whisk together hoisin sauce, peanut butter, Sriracha, and lime juice to create the dipping sauce.