Start off with a pretty basic chicken salad combo with cooked chicken, green onions, a little sour cream and mayo (I use light for both), and some salt, pepper, and curry powder.
It’s not abnormal to have something juicy and sweet in a chicken salad. Often times you see grapes, or even tropical mango and pineapple in our Teriyaki Chicken Salad (have you guys all tried that one? Super old post; it’s the bomb.) So in this case I’m using sweet, ripe peaches, which you can still find in season right now.
For a different flavor profile, I’m adding lots of fresh basil as well. It pairs really nicely with the peaches and adds so much extra flavor. Since fresh basil isn’t as potent as dry basil, you can really be generous here, and even add more than I’m calling for in the recipe.
Now that your chicken salad is ready, you’re ready for your spring rolls. If you’ve never used them before, you find them in the Asian aisle of the grocery store. They come in round sheets and they kind of look at feel like they’re made out of plastic or something! You just need a large plate or pan of water, and once you dip the wrappers in the water for just a minute, they turn into a soft, pliable wrapper.
It helps to work on a silicone baking mat or cutting board and use a gentle touch because you can rip them. Lay a wrap down, and then a small piece of butter lettuce (I’m using butter lettuce because it’s more delicate than other types like romaine or iceberg, which can tear the wrappers.)
To roll them, simply fold two sides in, and then roll them up.
Easy-peasy.
Kind of a fun twist on your average chicken salad. Take advantage of fresh, yummy peaches and sweet basil while they’re in season!
