Cut chicken tenderloins into thin strips and season with salt and pepper.

Slice carrot thinly and julienne into strips.

Heat 1/2 tbsp salad oil in a pan, add chicken, carrot, and grated garlic. Stir-fry over medium heat until chicken changes color. Add additional seasoning and sauté briefly. Remove and let cool.

Place 1/6 of the filling on the spring roll wrapper, add 2 basil leaves, and roll tightly. Seal the edges with the flour-water mixture. Repeat for all wrappers.