Basil Spring Rolls with Asian Dipping Sauce

This is an authentic appetizer for a Thai-style meal. Make sure to roll the spring rolls tightly so you'll experience every layer of flavor in each bite.


6 servings (serving size: 1 spring roll and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 33 Minutes
Cook: 5 Minutes
Other: 4 Minutes

Nutritional Information

Calories 95
Fat 0.8 g
Satfat 0.1 g
Protein 5.5 g
Carbohydrate 16.5 g
Cholesterol 37 mg
Iron 1.4 mg
Sodium 248 mg
Caloriesfromfat 8 %
Fiber 1.1 g
Calcium 37 mg


1 ounce uncooked rice noodles
1/4 cup julienne-cut English cucumber
1/4 cup julienne-cut carrot
2 tablespoons rice wine vinegar, divided
1/4 cup julienne-cut yellow bell pepper
1/4 cup fresh bean sprouts
6 (8-inch) round sheets rice paper
12 basil leaves
12 medium cooked shrimp, peeled, deveined, and halved lengthwise (about 1/4 pound)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/2 cup shredded romaine lettuce
Asian Dipping Sauce


Place noodles in a small bowl; cover with boiling water. Let stand 1 minute, and drain.

Place cucumber and carrot in separate small bowls; add 1 tablespoon rice wine vinegar to each bowl, and let stand while cutting and measuring remaining ingredients.

Combine cucumber, carrot, bell pepper, and bean sprouts. Divide into 6 piles.

Place 1 inch hot water in a large shallow dish. Add 1 sheet rice paper to dish; let stand 30 seconds or until soft. Remove rice paper from dish, and place 2 basil leaves in center of paper. Top with about 2 tablespoons cooked rice noodles and 4 shrimp halves. Sprinkle with 2 teaspoons cilantro and 2 teaspoons mint. Pack 1 pile of bell pepper mixture tightly, and place on top of herbs. Place about 1 tablespoon shredded lettuce next to bell pepper mixture.

Fold sides of rice paper over filling; roll up tightly, jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure 5 times. Serve with Asian Dipping Sauce.