About this recipe: These are similar to spring rolls, only healthier. They are made by enclosing a deliciously light chicken filling, in a rice paper wrapper. They are wonderful for summer. Serve with a hot-chilli sauce for dipping.
These can be found in some Indian/South Asian stores. If unavailable, substitute in Scotch Bonnets or other chillies that you prefer.
Thai basil and rice paper wrappers are available at Chinese/Oriental stores. Thai basil can be substituted for Italian basil.
These were well worth the effort. I added extra basil, cilantro, lemongrass, and crushed red chili. I mixed everything together and let it sit in the refrigerator for a few hours to let the flavors blend. I didn't have any mint and I could tell that was missing. Will definitely make these again and will be sure to have mint next time. I added a little carrot too for some crunch. - 07 Sep 2008 (Review from Allrecipes US | Canada)
These are great! I followed the recipe the first time (which is what my rating is based on) and the next few times I made some adjustments for personal taste. The cucumber is great if you eat it right away. If you're making it ahead, leave the cucumber out until ready to serve or the cucumber gets soggy. I do the same with the peanuts. The mint was good, but now I leave it out because of personal taste. I also make it into a lettuce wrap if rice paper wrappers aren't handy. Finally, and food purists will think this is terrible, but I even use dried basil and dried cilantro. In the interest of economics, I never use all of the fresh basil and cilantro when I buy it, so it's just easier to keep dried on hand. I didn't tell guests I used dried and it still got rave reviews. If using dried, just don't forget to use half the amount of fresh called for. Yum and thanks! - 20 Aug 2009 (Review from Allrecipes US | Canada)
Brought these to a summer afternoon baby shower, and everyone loved them! They're pretty, light, healthy and fresh-tasting. (I omitted the peanuts, but provided peanut sauce for dipping, as well as Thai sweet chili sauce.) I used Mediterranean basil because I didn't have Thai basil, but everything else was as written, and they were delicious! Made the filling the night before, and put them together in the morning. Once I rolled them up, I covered the platter they were in with damp paper towel, and then plastic wrap, for transport to the party. They sat in the fridge like that until I sliced them in half for serving. - 30 Aug 2009 (Review from Allrecipes US | Canada)