Ingredients
Equipment
Method
- 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.