Thai Basil Chicken Spring Rolls
Serves: 8-10 wraps
  • 8-10 Rice Paper Wraps (1 package)
  • 1 bunch green onion, chopped
  • 1 tbsp sesame oil
  • 1.5 lb chicken breast
  • 2 garlic cloves minced
  • 2 tsp thai chili paste
  • ¼ cup chopped fresh basil (i used thai basil)
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp honey
  • ½ tsp ground ginger
  • ¼ head of cabbage (about 4 cups) shredded
  • 2 cups matchstick carrots
  • ¼ cup lime juice (or juice of one large lime)
  • ¼ cup rice wine vinegar
  • 1 garlic clove, pressed
  • 1 tbsp honey
  • 1 tsp red chili flakes
Peanut Sauce
  • ½ cup all natural creamy peanut butter
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • ½ tsp garlic powder
  • ⅓ cup water
  1. First cut your chicken in to 1" cubes.
  2. Next in a large pan over medium high heat, add your sesame oil and heat.
  3. Once pan is heated add your minced garlic and thai chili paste. Cook for about 30 seconds and then add your chicken breast cubes.
  4. Chicken will need to cook for about 4-7 minutes until cooked through. Next ad your oyster sauce, soy sauce, honey and ground ginger. Stir and cook for about 45 seconds. Add your fresh basil and cook for another 30 seconds.
  5. Remove from heat and set chicken aside until ready to use. Salt & Pepper to taste.
For the Slaw
  1. In a large bowl add your shredded cabbage and carrots. In a small bowl whisk together the fresh lime juice, rice wine vinegar, pressed garlic, honey & red chili flakes. Pour over cabbage/carrot and mix together.
  2. Set aside in fridge until ready to assemble.
Peanut Sauce
  1. In a small bowl add your peanut butter, soy sauce, ground ginger, garlic powder and 1 tbsp of water. Whisk and gradually add the rest of your water until you reach desired consistency (will be super hard to mix at first, once you add enough liquid it will smooth out into more of a sauce). You may need to add a little more soy sauce depending on how much water you end up adding. Do this to taste.
  1. Prepare your rice wraps according to instructions on package (usually let them soak individually in warm water for about 30 seconds) and then place about a ¼ cup of chicken, ½ cup of slaw and a couple of green onions into middle of rice wrap.
  2. Bring one edge of wrap tightly over filling. Next wrap the two sides over filling. Then roll from the bottom to top until the entire roll is wrapped. Seal with a little bit of water (shouldn't be necessary) and then set aside and continue to do this until all chicken / rice wraps are used. Serve with peanut sauce for dipping.
This recipe is prepared in individual steps and may be prepped a day or two ahead of time before assembly.
Recipe by My Lavender Blues at