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Summer Rolls

Summer Rolls

Vietnamese-style summer rice wrap rolls
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Vietnamese
Servings 2
Calories 420 kcal


  • oven


  • 1 cucumber
  • 2 carrots
  • 1 avocado
  • 1 cup lettuce use any green – we prefer spring mix or butter lettuce
  • rice/vermicelli noodles
  • spring roll wraps
  • 1 chicken breast
  • 1 tbsp olive oil
  • 1/2 tbsp honey
  • 1 tsp pepper
  • 1 tbsp lime juice
  • 1 tsp salt


  • Cut carrots, cucumber and avocado into thin slices.
  • Place vermicelli noodles into a pot of boiling water, turn off the heat and cover – let sit for 4 minutes. Drain and rinse with cold water to stop the noodles from cooking further.
  • Whisk together the olive oil, honey, lemon juice, salt and pepper. Spread or brush over your chicken and bake at 350 degrees for 20-25 minutes.
  • Soak rice wrap papers in warm water for 8 seconds. Assemble summer rolls with all your fillings, wrap and enjoy!


Calories: 420kcalCarbohydrates: 24gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 72mgSodium: 1350mgPotassium: 1381mgFiber: 10gSugar: 11gVitamin A: 10669IUVitamin C: 23mgCalcium: 72mgIron: 2mg
Keyword Dairy Free, Egg Free, Gluten Free, High Fiber, Nut Free, Poultry, Soy Free
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