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Thai Basil Chicken Spring Rolls with Mango Sweet Chili Sauce

Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Servings 6 people

Ingredients
  

Mango Sweet Chili Sauce

  • 1 mango diced
  • 1/4 cup rice wine vinegar
  • 2 tbsp raw sugar
  • 1 tbsp sambal oelek
  • 1 tbsp water
  • 1/2 tbsp cornstarch
  • 1 tbsp fresh mint chiffonade

Thai Basil Chicken Spring Rolls

  • 3 red bird's eye chilis stems removed
  • 1 shallot quartered
  • 1 can whole water chestnuts drained
  • 1/4 cup Thai basil leaves tightly packed
  • 1/4 cup mint tightly packed
  • 1 (1-inch) knob ginger root peeled
  • 454 g (1 lb) ground chicken
  • 2 tbsp cornstarch
  • 1 lime juiced
  • 2 tbsp fish sauce
  • 2 tbsp kecap manis
  • 1 tbsp soy sauce
  • Fresh ground pepper
  • 12 -13 sheets spring roll pastry
  • 12-13 large Thai basil leaves
  • 4 cups canola oil

Instructions
 

Mango Sweet Chili Sauce

  • Place the mango in a food processor. Blitz until smooth.
  • Transfer the mango puree to a small saucepan. Add the rice wine vinegar, sugar, and sambal oelek. Place the pan over low heat and bring to a gentle simmer.
  • While the mango mixture is heating up, place the water and cornstarch in a small bowl and whisk to combine. When the mango mixture comes to a simmer, add the cornstarch mixture and stir. Heat until the sauce thickens enough to coat the back of a spoon. Remove from the heat.
  • Set the sauce aside to cool. Once cooled completely, stir in the mint. Transfer the sauce to the fridge and chill until ready to serve.

Thai Basil Chicken Spring Rolls

  • Place the chilis, shallot, water chestnuts, basil leaves, mint leaves and ginger in a large food processor. Blitz until the mixture resembles mulch. Set aside.
  • Place the chicken in a large bowl, add the chili mixture and the cornstarch. Pour the lime juice, fish sauce, kecap manis, and soy sauce over top. Add an ample amount of fresh ground pepper and using a clean hand, mix until a cohesive mixture forms. Cover and set aside.
  • Take a sheet of the spring roll pastry and lay it flat on a cutting board in a diamond formation. Place a large basil leaf in the center. Take roughly 2 tablespoons of the chicken mixture and form it into a log. Lay it across the basil leaf. Fold the corners of the sheet on either side of the filling towards the center. Take the point farthest from you and fold it over the filling tightly. Dip your index finger in a little water and trace the edge of the point closest to you. Roll the spring roll towards yourself as you would a burrito. Set the finished spring roll aside and repeat with the remaining sheets.
  • When the spring rolls are all rolled, heat the oil in a large heavy bottom pot until it reaches 350° F. Add 4-5 spring rolls to the oil and fry until golden, about 6 minutes. Transfer the spring rolls to a plate lined with paper towel. Repeat with the remaining spring rolls.
  • Place the finished spring rolls on a platter with a bowl of the Mango Sweet Chili Sauce for dipping. Serve immediately with a round of beers.