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.

Yield: 6 servings (serving size: 1 spring roll and about 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 4 Minutes

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Protein: 5.5g
  • Carbohydrate: 16.5g
  • Cholesterol: 37mg
  • Iron: 1.4mg
  • Sodium: 248mg
  • Calories from fat: 8%
  • Fiber: 1.1g
  • Calcium: 37mg

Ingredients

  • 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
  • Asian Dipping Sauce

Preparation

  1. Place noodles in a small bowl; cover with boiling water. Let stand 1 minute, and drain.
  2. 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.
  3. Combine cucumber, carrot, bell pepper, and bean sprouts. Divide into 6 piles.
  4. 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.
  5. 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.
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