Preparing the Sauce:
Blend mint leaves, green chili, garlic, lemon juice and a couple of pinches of salt together in a grinder.
Add only enough water to make a thick paste.
Remove the paste and add to it the entire sour cream, whip them together and the sauce is ready. Arranging the Spring Rolls:
In a frying pan heat a tablespoon olive oil, add the cold-cut chicken sausages stir fry for a minute or two.
Add the half of the spring onion, a pinch of salt and dry basil and fry for another minute.
Then add about a teaspoon & half of balsamic vinegar, give a quick stir and remove from the fire.
In a salad mixing bowl, mix the cabbage, remaining spring onion, carrots and toss together with salt, pepper and few drops of extra virgin olive oil.
Now, take water in flat bowl and immerse the rice sheet in water for 3-4 seconds and spread flat on a towel.
Repeat for each rice sheet one at a time, do not worry the sheets softens on its own after a couple of minutes after being spread on the towel.
On your work surface place the soften rice sheet, place one lettuce leaf at the centre along its diameter.
Over the lettuce arrange the already prepared cabbage & carrot salad followed by a chicken sausage.
Dress with a little mint & cream sauce and then fold in one lengthwise end over the filling and then roll in both the breadth wise ends enclosing the entire filling.
Leave the second lengthwise side open. Serve the fresh crunchy Chicken Spring Rolls with Mint & Cream Sauce