• Servings
  • Serving Size
    1 spring roll


  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons hot sauce (Sriracha recommended)
  • 1 pound cooked boneless, skinless chicken breasts, shredded
  • 1 pound baby bok choy, chopped
  • 1 cup cooked wild rice
  • 2 cups cooked brown rice
  • 2 avocados, chopped
  • 16 spring roll wrappers
  • ΒΌ cup olive oil


  • Preheat oven to 475 degrees. In a large bowl, whisk together the sesame oil, soy sauce and hot sauce. Add the chicken and toss to coat. Pour out into a large skillet and cook on medium high heat, stirring often, for 5 minutes or until chicken is opaque. Remove from heat, add the bok choy and stir until bok choy has wilted. Add the rice and avocado, then stir again.
  • Working in batches, set 4 of the spring roll wrappers onto a flat surface. Add equal amounts of the chicken and rice mixture (about 3 or 4 tablespoons) to the bottom center of each wrapper. Fold the end of the wrapper closest to you over the mixture, tucking in the left and right sides until fully wrapped. Place seam-side-down on a large baking sheet. Continue to do this for the remaining ingredients.
  • Brush rolls with olive oil and bake for 5-10 minutes or until golden brown.

Nutrition Facts

  • Calories 190
  • Total Fat 19g
  • Cholesterol 15mg
  • Sodium 300mg
  • Carbohydrates 18g
  • Dietary Fiber 2g
  • Protein 8g