Fresh spring rolls make a deliciously light and flavorful snack, meal, or appetizer, especially when the weather is hot. Try this recipe as is, or make it your own with whatever meat and veggies you have in your fridge! 

Preparation

Marinate chicken in soy sauce and sugar for 15 minutes.

Heat a sauté pan over medium-high heat. Add 1 tablespoon canola oil and sauté the chicken until all liquid has reduced. Remove from heat and chill.

In a small sauce pot, heat remaining canola oil and garlic over medium heat. Stir gently and cook until garlic is crisp and golden brown. Remove garlic from oil and drain on a paper towel. When garlic is cool, crush with your fingers.

Prepare mung bean vermicelli by boiling for 5 minutes, then drain, toss with sesame oil to prevent sticking, and allow to cool. 

To assemble, dip a spring roll wrapper in warm water and lay out on a cutting board. Place two slices of avocado on the front third of a spring roll wrapper. Next add 1 ounce of chicken, ¼ cup vermicelli, and ¼ of the cashews, garlic chips, leaf lettuce, cilantro, and red chili flakes. Fold the outside edges of the wrapper over the filling and roll up like a burrito. Stretch the wrapper slightly as you go to make a tight spring roll, then repeat with remaining ingredients.

Serve with your favorite dipping sauce.