Recipe by ALONGENECKER
"Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
round rice wrapper sheets
fresh Thai basil - leaves picked from stems
chopped fresh cilantro
chopped fresh mint
creamy peanut butter
chopped roasted peanuts
Yes, this may not be a "thai" recipe, but almost every thai restaurant that I have ever been to has had these rolls on the menu. They call them "thai basil rolls". Vietnamese or Thai, these roll are delicious. The sauce is fantastic. I have made these when I had no pork, just baby shrimp and have even made them vegetarian. Excellent. They save fairly well if put into a container with some damp paper towels.
This recipe definitely makes more than 12 summer rolls, and I would recommend cutting down the amount of glass noodles to probably 6-7 oz.
I just made these for a party and they were a hit. I made some with shrimp (used the frozen stuff (no pork-too much work). I also made some with thai flavored tofu for the vegetarians. Added slices of avocado, cucumber and carrot. Used the sauce listed here and offered sweet/sour sauce. I used chunky peanut butter and it worked well.
This is a Vietnamese NOT a Thai dish. Please make sure you give proper credit.
Excellent recipe! Just the right mix of ingredients to make it taste like the ones I enjoy at my favorite Thai restaurant. Peanut sauce is quick & easy too. I also sprinkled peanuts into the wrap for extra crunch & used mung bean sprouts.
This is a new family favorite. I love the Thai Basil and mint but my kids (young adults) Don't care too much for it. We just make it to suit our own tastes. I used precooked shrimp and pork as well. I added shredded carrots, a cabbage mix, and sliced french fry size cucumber sticks. I reduced the hoisin sauce to 1/2 cup and I added a tbls. of Mae Ploy sweet chili sauce. I squeeze fresh lime on each bite of my rolls. Love it!!! To the people who are upset about the origin of these rolls, whether they are Vietnamese or Thai, I assumed they were called "Thai Basil Rolls" because they contain "THAI BASIL".
OMG! Sooooo good. Thai, Vietnamese whatever! It rocks. I made one alteration. After visiting 2 grocery stores and still not able to find the rice wraps and getting hungrier by the minute I decided big lettuce leafs would do and I was right. It was more of a wrap than a roll, but so so so so good (oh and pretty easy too!) Thanks.
Excellent! I used avocado slices instead of noodles. Also put a dash of cayenne in the sauce and a bit more peanut butter & water. I used dried mint (a dash in each one) instead of fresh mint. I used Morningstar Sausage Links instead of the pork to make it faster and it was fantastic. Overall, it is time-consuming to put them together (but I tend to be a bit slow). I did it for 2 people and it took about 30 minutes to roll 7 of them. But well worth the time! I couldn't have rated it higher! I want them again tomorrow!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Basil Rolls with Hoisin-Peanut Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make beautiful Vietnamese spring rolls.
See how to make a simple no-cook peanut sauce.
See how to make healthy spring rolls with shrimp.