Thai Basil Chicken Summer Rolls
If there’s one dish that I can eat on a daily basis — it would be pad kra pao (Thai basil chicken)!
It's spicy, umami-rich, and just one of those dishes that can't go wrong. It's traditionally served with rice, long beans, and a fried egg. But, I'm usually too lazy to cook rice (especially if I'm cooking for one) so these rice paper rolls are perfect!
You get your protein, fibre, and carbs all in one bite. I had some mushrooms in the fridge and thought why not throw them in! It worked out so well, adding more texture and flavour, without much extra calories.
Not a fan of pad kra pao? These rice paper rolls are super versatile - so use any other filling you like!
THE RECIPE
MAKES 10 ROLLS
Ingredients
2 tbsp olive oil
2 chilli padi (birds eye chillis), finely chopped
4 garlic cloves, finely chopped
1 small red onion, finely sliced
150g mushrooms, chopped
300g minced chicken
A handful of Thai basil
A dash of white pepper
Seasoning
2 tsp low-sodium light soy sauce
1 tbsp low-sodium oyster sauce
1 tsp fish sauce
1 tsp kicap manis (which also helps add colour) or ½ tsp sugar
The rolls
10 rice paper wraps (mine are 16cm in diameter)
1 Japanese cucumber, julienned
2 eggs, cooked in to an omelette and sliced
A handful coriander
1 large red chilli, sliced
A shallow plate filled with some water
Directions
In a large skillet or wok, heat the oil over medium heat. Once the oil is hot enough, add in the garlic, onion, and chillis and sauté till fragrant.
Add in the chopped mushrooms and cook till the water has evaporated, ~ 10 mins.
Add in the chicken mince, breaking it up into tinier clumps.
Once the chicken is mostly cooked through, add in the seasonings and white pepper and mix well.
Once ready, turn off the heat and stir in the Thai basil. Leave this aside to cool.
To assemble the rolls, dip your rice paper wraps into the water to soften it slightly. Start by laying down the chilli, cucumber, egg, and coriander at your preferred sequence (the first ingredient you put down will determine the ‘design’ you get on the other side once you roll it up!
Next, add the filling and roll it up tight.
The filling is juicy enough that you won’t need any sauces, but feel free to pair it with some nuoc cham if you fancy – just be mindful of how salty/sweet it is!
Notes
I’ve used chicken mince here, but you can also use pork or turkey based on your preference!
Nutrition
Per Serving:
Calories: 91kcal
Carbohydrates: 3.8g
Protein: 9.6g
Fat: 4g
Sugar: 1.8g
Sodium: 199.28g
Fibre: 0.5g