Avocado Chicken Broccoli Rabe Summer Rolls




  • 1 tablespoon oil
  • 1 clove garlic, thinly sliced
  • 12 stalks broccoli rabe
  • salt and freshly ground pepper, to taste
  • 2 bundles vermicelli*
  • 1 chicken breast, poached and sliced
  • 1 avocado, sliced
  • 1 carrot, julienned
  • 12 rounds rice paper, or as needed

Almond Butter Dipping Sauce

  • 1/3 cup creamy almond butter
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sriracha
  • hot water to thin

Heat the oil in a non-stick frying pan over medium-high heat. Cook the garlic, stirring, until just brown, about 1 minute. Transfer garlic to a plate. Add the rabe and cook for 1-2 minutes. Season with salt and pepper. Add a tablespoon of water to the pan, cover and cook until just tender but still crisp, about 3-5 minutes. Remove from the pan and top with the sliced garlic.

Cook the vermicelli according to the package. Drain, rinse and cool.

Mix together the ingredients for the almond butter sauce. Taste and adjust if needed.

To assemble:

Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll. Add fillings as desired: avocado slices, a couple slices of chicken, rabe, carrots, and a bit of vermicelli. Fold the bottom half of the wrapper up over the filling, hold the fold in place, tuck in the sides and roll tightly. Repeat as needed and enjoy immediately with the dipping sauce.

You can serve these rolls whole, but I prefer to cut them into bite size – makes them easier to pop into your mouth!

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