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!"
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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
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 recipe definitely makes more than 12 summer rolls, and I would recommend cutting down the amount of glass noodles to probably 6-7 oz.
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 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.
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.
* 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
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