Peel the cucumber. Cut off the ends and slice in 4 pieces lengthwise. Slice down the inside of each piece to remove the seeds. Cut into thin strips.
Take the basil leaves and roll the up. Thinly slice the leaves to create thin, shredded pieces.
Cut the avocado in half, remove the flesh and slice.
Thinly slice the green portion of the green onions.
Peel and mince the garlic.
Combine all the ingredients for the sauce in a bowl. Juice the lime into the bowl. Whisk together. You will want to use a coconut milk that doesn't separate (the pourable Thai Kitchen that is just coconut and water works best).
One at a time, place each wrapper in a pan of warm water for about 15 seconds. Remove and blot on a damp towel. Transfer to a clean and flat rolling surface.
Assemble by adding chicken, avocado, basil, cucumber, onions, garlic, and pickled ginger to the center of the wrapper.
Fold up the wrapper on the left and right. The fold the bottom up. Push the ingredients towards the center to make the roll tight before rolling from the bottom up and closing.
Repeat for the rest of the rolls. Serve with peanut sauce.
If you can't find coconut milk that doesn't separate, you may need to heat the coconut milk in a sauce pan on low heat and stir so you can get the coconut cream and water to mix together.Calories calculate use 1 tbsp sauce per serving.There should be a visual on the back of the rice papers showing how to roll the wrap.