Introducing a delightful culinary creation that combines the freshness of summer rolls with the savory richness of sushi. Our Chicken Avocado Summer Roll Sushi Bites with Savory Almond Butter Dipping Sauce are a perfect fusion of flavors and textures that will transform your taste buds. And the secret ingredient that takes these bites to a whole new level? Our luscious UNSALTED Almond Butter!
Ingredients
5-6 rounds rice paper + more as needed
1 head Bok Choy
2 cups cooked vermicelli
1 cup matchstick carrots
2 medium chicken breasts, cooked and cut into thin slices
Combine all ingredients for Almond Butter dipping sauce, stir until smooth and set aside.
Step 2 -
Cook and season chicken as desired – we used salt, pepper and a little garlic! Allow chicken to cool slightly, then cut into thin slices.
Step 3 -
Cook vermicelli according to package instructions, drain and set aside to cool.
Step 4 -
Pit and slice the avocado, then remove the leaves from the head of bok choy and set them aside.
Step 5 -
Working with one rice paper at a time, soak each paper in a large bowl of warm water for 10-15 seconds and transfer to a cutting board or tray.
Step 6 -
Place a bok choy leaf on top of the rice paper – it should be just slightly smaller than the size of the rice paper so double up on leaves as needed.
Step 7 -
Add layers of vermicelli, carrots, chicken and avocado slices.
Step 8 -
Tightly roll the ingredients into the bok choy leaf, then pull the bottom edge of the rice paper up and around the leaf wrap. Fold in the sides of the rice paper, then roll upward until you reach the top edge of the paper.
Step 9 -
Set each wrap aside on a plate and continue till you’ve worked through all your ingredients.
Step 10 -
To cut into sushi pieces, run a sharp knife under warm water, then gently cut each roll into slices while the knife is still wet to prevent sticking.
Step 11 -
Gently transfer the sushi bites to a tray and enjoy with savory almond butter dipping sauce!
