I poached the chicken filet I used slowly in coconut milk. Most of the flavor is lost because of the spicy sauce but I thought I mention it anyway.
Prep Time 25mins
Cook Time 10mins
Total Time 35mins
3lebanese cucumberssliced thinly lengthways
1cupThai basil leaves
micro basil leavesoptional, als garnish
60mlrice wine vinegar
2long red chili peppersseeds removed and finely chopped
2tbspof lime juice
Cook the rice according to package instructions and leave to cool.
While the rice is cooking make the chili dressing. Put vinegar, fishsauce, garlic, water and the brown suigar in a small saucepan and dissolve the sugar while stirring
Turn the heat up and leave to cook for 6-8 minutes or until it is reduced a bit and has become sirupy. Ad the chili and the lime and set aside to cool.
Soften the ricepaper by dipping it in a large bowl of lukewarm water for about ten seconds. Lay down on a clean surface and put the cucumberslices on top slightly overlapping each other. Put two teaspoons of rice on one side of the cucumber, add the chicken slices, two thai basil leaves and two coriander leaves and roll tightly.
Repeat with the remaining ingredients. Serve the springrolls with the chili dressing