With the kids at home for the summer, there is so much pressure to start eating the moment I turn off the stove. There is hardly any chance to snap photos of the dishes before they are attacked. Another excuse for slacking off on my food blog …  but, I managed to capture a few shots of this variation of fresh spring rolls before it gets devoured.

Ingredients

Fresh Spring Rolls

• Follow the ingredient list for fresh spring rolls

Basil Chicken

• 1 lb ground chicken
• 2 Tbsp minced garlic
• 4 shallots, sliced thinly
• 2 Tbsp fish sauce
• 1 Tbsp palm sugar
• 1 tsp sweet soy sauce (kecap manis)
• 1 big bunch of Thai basil leaves
• 6 bird’s eye chillies, seeded and minced
• 1/2 tsp ground white pepper
• 3 Tbsp coconut oil

Directions

To prepare ingredients for fresh spring rolls:

1. Follow directions on the fresh spring rolls recipe. I made a modification this time by steaming the carrots for 5 minutes before cutting them so that they are more tender.
2. Keep ingredients chilled in the refrigerator until ready to serve.

To prepare basil chicken:

1. Heat coconut oil in the wok over medium high heat.
2. Add minced garlic and shallots, stir fry until garlic and shallots starts to brown.
3. Add the ground chicken and break the chicken up with the spatula until the chicken starts to cook.
4. Toss in the minced chilli and the seasonings (fish sauce, palm sugar, sweet soy sauce).
5. Continue to stir fry until the ingredients are well mixed.
6. Add the basil leaves, stirring quickly until the leaves are wilted.
7. Sprinkle the ground pepper over the dish and give it a quick stir.
8. Transfer to serving dish.

To assemble the spring roll:

1. Follow the assembly directions in the fresh spring roll recipe, layering the basil chicken in between the vegetables.