Sometimes WW recipes are just not good...this is one of those times...hubby and I both...which isn't often, didn't care for the recipe...it was extremely dry...but it did have the flavor...but no sauce...so not sure how you would serve this over anything...but my choice was to make a lettuce wrap...but that didn't work either...it just wasn't cutting it for us...sorry...made for Spring 2014 PAC
After seeing Teresa's photo I decided to use this as an filling for the egg rolls already planned for today. I had to make adaptations to use what was on hand. I substituted cilantro for the basil, added a whole grated carrot, and a can of (minced) water chestnuts. I ended up with 19 egg rolls. The filling is dry, but it worked perfectly for egg rolls. Next time I would reduce the cilantro but I would use the recipe again. They had a nice flavor.... slightly spicy, citrus notes, and a taste of Thai. Thank you for sharing the recipe! Made during Spring Pick A chef 2014.