Avocado Basil Pheasant Salad Rolls with Avocado Sauce

Avocado Basil Pheasant Salad Rolls with Avocado Sauce
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Avocado Basil Pheasant Salad Rolls is not your run of the mill salad roll. Similar to Thai Basil Chicken (Krapow Gai) without the spicey tingle, the infusion of basil and cilantro really accentuates the avocado. With “avocado” as this week’s theme for Supper Challenge, I wanted something more interesting than Avocado Toast. I definitely achieved my goal. The ataulfo mango adds a refreshing tang and brightness to the roll. I’ll be making this dish more often!

Taste: Flavor bomb! Avocado, mango, basil all integrate together for a refreshing and flavorful dish.
Texture: Butter lettuce and texture of pheasant morsels provides the salad roll more variety than the standard salad roll

No pheasant? Not to worry, substitute pheasant with chicken for Avocado Basil Chicken Salad Rolls.

Avocado Basil Pheasant Salad Rolls

Avocado Basil Pheasant Salad Rolls with Avocado Sauce

Salad rolls with a flavor punch of avocado, basil, mango and pheasant. Unconventional and creative and tasty in every bite!


  • Medium sized frying pan
  • Pie plate or large shallow bowl
  • Cutting board or dry flat surface


  • 4 large garlic cloves
  • ¾ ” piece 1.5 teaspoons of ginger
  • 2 teaspoons sriracha
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh basil leaves
  • 2 tablespoons fish sauce
  • 1-2 lbs of boneless pheasant or chicken breasts cut into 4” pieces
  • 1 small onion diced fine
  • 1 +2 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 2 tablespoons torn fresh basil leaves
  • Rice paper salad roll wrappers
  • Green leaf lettuce
  • Avocado sliced thin
  • Mango sliced thin
  • Fine vermicelli noodles soaked in boiling water and drained

Avocado Sauce

  • ¼ cup fresh basil leaves
  • ½ cup coconut milk
  • ½ ” piece of ginger 1 teaspoon
  • 1 clove of garlic
  • ½ teaspoon sea salt more to taste
  • ¼ teaspoon sugar
  • 2 tablespoons ripe avocado
  • Juice of ½ lime


  • In a large food processor, add garlic cloves, ginger, sriracha, cilantro leaves and basil leaves. Pulse herbs until fine.
  • On low-medium heat, add 1 tablespoon vegetable oil to a medium sized frying pan. Once pan is warm, add onion and finely processed herb mixture from the food processor. Cook until edges of onion are golden brown about 5 minutes.
  • Meanwhile, in the same food processor (no need to wash), add pheasant or chicken breasts and pulse into ¼” pieces. (Do not over pulse; you do not want a paste)
  • Add pheasant or chicken breast morsels from food processor into the frying pan. Stir pheasant or chicken and 2 tablespoons of vegetable oil into the onion-herb mixture on the pan until mostly cooked about 5-8 minutes.
  • Add oyster sauce, sugar and torn basil leaves to the frying pan and finish cooking the pheasant or chicken until thoroughly cooked, an additional 2-5 minutes. Break up pheasant into small pieces on the pan.
  • Turn heat off the pan and set aside.

Salad Roll Assembly

  • Dip rice paper into a pie plate filled with water. Rotate the rice paper in the water twice around in the water but still holds the structure and feels like a piece of paper.
  • Lay rice wrap onto a flat surface (I use a large cutting board), just off center. Lay avocado and mango slices in a line; this will be the top surface of the salad roll.
  • On top of the avocado and mango, lay vermicelli noodles, green leaf lettuce and cooked basil pheasant mixture.
  • Fold the long section of the rice paper along the long side of the avocado, noodle and pheasant. Fold rice paper into the center on the short sides. Roll the rice paper and the contents inside tight.
  • Serve Avocado Basil Pheasant Salad Rolls with Avocado Sauce

Avocado Sauce

  • Add all ingredients to a small food processor and pulse until combined into a sauce.
  • Add additional salt to taste.

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