Thai Chicken Rolls

ingredients

3 chicken breasts (6 oz. each)
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
package of spring roll wrappers
1/2 seedless English cucumber, peeled, halved lengthwise and thinly sliced on angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, sliced on an angle
12 basil leaves, chopped
2 teaspoons sugar
2 Tablespoons rice wine vinegar
Salt to taste

Sauce

1
In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side on a heated grill pan.
2
Make the salad: Combine cucumber, sprouts, carrots, scallions, basil, with sugar and vinegar. Season with salt, to taste.
3
Make the sauce. Whisk peanut butter, soy sauce, vinegar, and cayenne together. Stream in vegetable oil.
4
Slice chicken thinly on an angle. Toss with salad.
5
When ready to make the rolls have a round flat pan (I use a cake pan)partially filled with water and a plate lined with a damp paper towel. Toss the sauce with the salad mix. Place one wrapper into the water for a few seconds then gently move to the paper towel. Spoon filling into center of wrapper. Fold back flap over top then fold in two sides, finally tightly roll the rest of the wrapper around the ingredients.