So my site has pretty much been on a lockdown for the last eight days and every time there seems to be an issue I remove myself from the situation, turn my computer off, and pray that when I turn the computer back on everything will be much better.
Even though that literally solves nothing and I am just putting off the inevitable (SOS FOR HELP).
… i am basically the worlds worst procrastinator (or would that actually make me the best?)
So finally, after literally staring at my screen for three hours (restarting my computer 1000 times), stuffing hard pretzels dipped in a ridiculous amount of mustard + honey (not to be mistaken for honey mustard sauce bc someone hijacked my mayonnaise and I literally feel robbed of my pretzel dipping experience) I have angrily decided to type up this post // recipe.
I have even set an alarm so that I don’t over achieve my post writing goals and can freely go back to procrastinating some more once it goes off.
((the struggle is real)) and someone needs to prescribe me some adderall. or illegally mail it to me and i’ll legally send you a dozen or so cookies every month.
any who, now that we are on the subject of trafficking drugs to help me concentrate……
Thai Basil Chicken Spring Rolls. because they aren’t illegal and super legit.
I used chicken breast for this recipe, however you are more than welcome to use ground chicken, I am sure it would also taste really yummy! Just a thought.
I use oyster sauce a lot of the time I make an asian dish…. it sounds super gross but seriously is a game changer when it comes to flavor. And it’s a good one. And if the idea of using oyster sauce really is turning you off from making this then you may use a soy sauce + brown sugar combination.
I used thai basil that I purchased from my international market. Regular basil is fine if you don’t have the latter.
Rice paper wraps come in both a square or circle shape. I don’t think it matters what shape you purchase, they both will ultimately serve the same purpose regardless of shape.
Keep adding water + soy sauce to the peanut sauce until you reach your desired consistency. The peanut sauce is totally optional however I really liked the nuttiness it brought to this wrap.
*****Can i also just say how much i LOVE rice paper wraps???? Like i’ve been dreaming about all the different food combinations I could stuff into these bad boys and the possibilities are seriously endless. The only issue I’m having is trying to figure out how to make them look pretty in a picture. Since we all judge the book by its cover. Or at least I totally do when it comes to food =/
Thai Basil Chicken Spring Rolls
Author: Julia Calleo // My Lavender Blues
- 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
- ½ cup all natural creamy peanut butter
- 3 tbsp soy sauce
- 1 tsp ground ginger
- ½ tsp garlic powder
- ⅓ cup water
- First cut your chicken in to 1" cubes.
- Next in a large pan over medium high heat, add your sesame oil and heat.
- Once pan is heated add your minced garlic and thai chili paste. Cook for about 30 seconds and then add your chicken breast cubes.
- 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.
- Remove from heat and set chicken aside until ready to use. Salt & Pepper to taste.
- 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.
- Set aside in fridge until ready to assemble.
- 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.
- 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.
- 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.