Thai Basil Rolls with Hoisin-Peanut Sauce Recipe -
Thai Basil Rolls with Hoisin-Peanut Sauce Recipe
  • READY IN 50 mins

Thai Basil Rolls with Hoisin-Peanut Sauce

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 rolls Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
  2. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
  3. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
  4. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
  5. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2005

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.

Most Helpful Critical Review
Aug 16, 2004

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.

Aug 06, 2007

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.

Mar 17, 2005

This is a Vietnamese NOT a Thai dish. Please make sure you give proper credit.

Jun 06, 2004

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.

May 11, 2010

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".

Oct 02, 2007

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.

Dec 07, 2010

Served this as a side to some Pad Thai. The recipe was fairly easy to fix and tasty, but I wasn't keen on all the mint it required. I will be scaling back next time or maybe replace it altogether with cabbage. I did add shredded carrots and substituted the pork for some leftover brisket laying around and that didn't seem to hurt it much. I LOVED the peanut sauce! I look forward to doing these again so I have an excuse to make the sauce.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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