Step 1

Make the dip and set aside: In a bowl, combine all dip ingredients except the water together (1/2 cup (120ml) hoisin, 1/4 cup (60ml) peanut butter, 2 teaspoons (10ml) rice vinegar, 1/2 teaspoon (2.5ml) sesame oil, optional 1 teaspoon (5ml) lime juice, & optional chili hot sauce to taste). Add water to the sauce until the consistency is what you like in a dip (usually about 1/2 cup (120ml) but will depend on the thickness of your hoisin and peanut butter). If you're making a very large batch, you can add all the ingredients in a blender for a smoother dip. But make sure to keep adding enough water to make it dip-able. The dip will usually thicken a bit more after resting.

Step 2

For the Raw Chicken: In a bowl or ziplock bag, combine chicken, 2 Tablespoons (30ml) oil, minced garlic, 1 Tablespoon (15ml) soy sauce, and 2 teaspoons (10ml) sesame oil. Cover and allow to marinade for about 20 minutes.Or if using Cooked Chicken: Shred or cut the chicken into thin pieces. Then proceed to "Making the Spring/Summer Rolls".

Step 3

Cook the raw chicken: Heat frying pan on medium-high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.

Step 4

Gather cooked chicken, sliced avocado, lettuce, herbs, vegetables, rice paper, a cutting board or surface to roll on, and a large bowl of warm water (about bath temperature).

Step 5

Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (about 5 seconds, depending on wrappers and water temp.), begin to add the fillings.

Step 6

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken, avocado, and vegetables (use the lettuce and herbs to prevent the firmer vegetables from poking through the rice paper).

Step 7

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.

Step 8

Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.