Southwest Grilled Chicken Spring Rolls Recipe
Recipe type: Main, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
East meets Southwest for fast and easy Summer Rolls that will turn your dinner into a party.
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons spoons vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black bepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups baby spinach
  • 1 large English or hot house cucumber
  • 2 carrots
  • 2 avocados
  • ½ bunch cilantro
  • ½ pound angel hair pasta
  • 2-4 tablespoons chile oil
  • 12 sheets large rice paper rounds
  1. Trim skin from chicken and remove from bone. Drizzle chicken with oil and season with salt and pepper on both sides. Combine spices for spice rub and sprinkle about ½ teaspoon over each chicken breast and rub into chicken. Cover and set aside to rest for 20 minutes.
  2. Prepare the vegetables by rinsing the spinach and peeling carrot. Cut the carrot and hot house cucumber into julienne strips (1/8 to ¼ inch thick by 2 inches long).
  3. Grill the chicken over medium heat for 4 to five minutes (a grill pan works great). Turn the chicken over and grill until cooked through, but still juicy, another 4 to 5 minutes. Set aside to rest.
  4. Bring a large pot of salted water to a boil. Add angel hair pasta and cook to al dente ( "to the tooth" meaning the pasta should still have a little bite). Remember that the pasta will continue cooking after it is removed from the water so remove it just before you think it is finished. Immediately rise in cold water. Drain. Toss the pasta with chile oil and add a little more oil, as desired. Season with a little salt if necessary.
  5. Cut chicken into strips.
  6. Rinse cilantro and remove leaves. Serve the leaves whole or rough chop, if desired.
  7. Slice the avocado at the last minute.
  8. Assemble each summer roll individually. Dip 1 rice paper into warm water for about 3 seconds and spread out on a work surface or large plate. Add ingredients in layers. Starting with the spinach, make 1 to 2 inch wide layer of leaves on the edge of the rice paper that is closest to you.
  9. Layer strips of chicken, avocado, cucumber and carrots over the spinach. Top with a little bit of pasta and sprinkle with cilantro leaves.
  10. Starting with the edge closest to you and under the spinach, carefully roll the rice paper over the fillings. Tuck in the edges like a burrito if you wish or leave the ends open so that the fresh veggies can be seen.
  11. You may make these up to 2 hours ahead of time and cover tightly with plastic or place all of the ingredients on the table and have everyone assemble their own.
  12. To Serve a Group:
  13. Place all ingredients in serving dishes or on a large platter. The platters should be easy to reach so, if you are serving a large group, place a platter at each end of the table.
  14. Fill several pie plate sized dishes with about ½ inch of warm water to dip the rice papers in around the table.
  15. Be sure everyone has a large plate or work surface to roll their summer roll on.
  16. Serve with small bowls of dipping sauce.
Recipe by Everyday Southwest at