These are lovely "not so easy" to handle finger food. Oh Well! Food is all about the calm in the chaos so while prepping these chicken salami slices it does get a bit messy and the veggies may tug back at you as you try to tuck them within but it definitely is worth the presentation.
Veggies of your choice are diced thinly like crudités
https://en.wikipedia.org/wiki/Crudit%C3%A9s and arranged as per your desire and how pleasant it looks in your eyes.
My spring onion/scallions were a bit tough to wrap around but they behaved! I made a simple peanut-coconutty dip to go with this. The wraps should tag along with a spicy dip for sure. Mine was not so spicy.
A cup or less of toasted peanuts were pulsed and blended along with two to three finely chopped garlic, a basil leaf or two, two teaspoons of soy sauce, a tbsp. or more of chilly flakes (if you have any spicy sauce, you may add that to taste instead of the flakes) juice of almost a whole lime, salt to taste ( I have not added fish sauce, if you add that then do tone down the salt after tasting the dip) a tbsp. of honey/brown sugar which brings in that almost sweet yet tangy flavour owing to the lime juice in it, a tsp. of sesame oil and let them all mix well and serve it into a bowl.
Simultaneously, you may gently heat up some fresh coconut milk. Do not boil! Add this warm coconut milk into that bowl and let all the flavours merge. Stir it thoroughly, taste and if it lacks any seasoning do add in. You may serve it like this as I have done with two basil leaves or add a few broken peanuts as garnish over the dip.
Those who are allergic to peanuts, could try this with walnuts or blanched almonds...I haven't tried it yet but am guessing it may bring it similar flavours although this peanut version would remind you of Bangkok and its street food! Like the dips that go with their satays.
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