Basil Rolls (2) Gf Recipe

Prep the chicken and vegetables

Thinly slice the chicken breast into 2 mm (very thin) strips against the grain. Pat dry. Julienne the carrot and cucumber, trim the bean sprouts, and thinly slice the scallion. Pick whole basil leaves and set aside.

Marinate the chicken

In a small bowl combine 1 tbs neutral oil, 1 tsp gluten-free soy sauce, 1/2 tsp rice vinegar, 1 minced garlic clove, 1/4 tsp grated ginger, 1/8 tsp salt, and 1/8 tsp black pepper. Add the sliced chicken, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Assemble rolls before steaming

Lay two gluten-free wonton wrappers flat on a clean surface. If wrappers are slightly dry, brush very lightly with 1/4 tsp neutral oil to rehydrate edges. On each wrapper place 4 whole basil leaves in the center (two per roll, overlapping slightly). Divide marinated chicken evenly (about 75 g per roll) and arrange it in a narrow log on top of the basil. Top the chicken with equal portions of bean sprouts (about 2 tbs), julienned carrot (about 2 tbs), cucumber (about 2 tbs), and some sliced scallion. Fold edges of the wrapper up and roll snugly like a cigar, sealing the edge with a dab of water if needed. Repeat to make 2 rolls using 4 wrappers (two wrappers per roll for sturdiness).

Steam the rolls

Bring 500 ml water to a gentle simmer in a medium saucepan with a steamer basket or bamboo steamer set over it. Place the rolls seam-side down in the steamer lined with parchment or cabbage leaf to prevent sticking. Steam gently, covered, for 8–10 minutes until the chicken is cooked through (internal temp 74°C / 165°F) and wrappers are translucent and tender. Remove carefully and let rest 1 minute.

While the rolls steam, prepare the spicy garlic sauce. In a small skillet or saucepan warm 1 tbs neutral oil over medium heat. Add 1 clove minced garlic and cook 15–20 seconds until fragrant (do not brown). Stir in 1 tsp chili paste, 1 tsp gluten-free soy sauce, 1/2 tsp rice vinegar, 1/2 tsp honey (or brown sugar), and 1 tbs water. Mix 1/4 tsp cornstarch into the pan and simmer 30–60 seconds until slightly thickened and glossy. Remove from heat.

Toss the steamed rolls in the sauce: place the warm rolls in a shallow bowl or on a plate and spoon the warm spicy garlic sauce over them, turning gently to coat the exterior and let a little sauce penetrate the layers. Use all sauce for a pronounced spicy-garlic finish. Alternatively serve sauce on the side for dipping.

In a small ramekin combine 3 tbs prepared sweet chili sauce, 1/2 tsp lime juice and 1/4 tsp fish sauce (or tamari). Stir to combine and taste; adjust lime or fish sauce for balance. Sprinkle with a pinch of sesame seeds if desired. Serve chilled or at room temperature alongside the rolls.

Place two basil rolls on a plate (one per diner if serving two). If desired, slice each roll in half on the diagonal for presentation. Drizzle any remaining spicy garlic sauce over the rolls, and serve with the sweet chili dipping sauce. Garnish with extra basil leaves and sliced scallion if you like.