Spring rolls are one of those delights of life that most of us encounter at a very early age. They are included on almost every Chinese food menu and combo. In fact, around these parts, I’d say the spring roll is far more ubiquitous than the egg roll. Perhaps it is because the spring roll, or some variation of it, has a place in countless Asian cuisines most of which are well represented in Toronto. But in spite of their ubiquity, they are left relatively untouched. The fillings remain largely cabbage and ground pork affairs. I find this strange because the spring roll is a near perfect, crispy vessel for just about anything. So, with this in mind, I bring you these Thai Basil Chicken Spring Rolls with Mango Sweet Chili Sauce. While the concept isn’t exactly groundbreaking, the spring rolls themselves are delicious.
