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Thai Basil Rolls with Hoisin-Peanut Sauce
Thai Basil Rolls with Hoisin-Peanut Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious shrimp and pork spring rolls with rice noodles, bean sprouts, and herbs, served with hoisin-peanut sauce. Perfect for any meal or as a tasty appetizer!
Ingredients:
  • 1 (8 ounce) package rice noodles
  • 0.5 pound medium shrimp
  • 0.5 pound pork loin
  • 12 round rice wrapper sheets
  • 1 bunch fresh Thai basil - leaves picked from stems
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh mint
  • 2 cups bean sprouts
  • 1 cup hoisin sauce
  • 1 tablespoon creamy peanut butter
  • chopped roasted peanuts
Instructions:
  • 1. Bring a medium stockpot of gently salted water to a low boil. Cook shrimp for 2 to 3 minutes until opaque. Drain, let cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
  • In a pot of lightly salted boiling water, simmer the pork for about 10 minutes until it reaches an internal temperature of 145°F (63°C). Let it cool, then slice it into thin strips.
  • Bring a stockpot of water to a boil. Cook noodles for 7 to 8 minutes until tender, stirring occasionally. Strain and rinse to prevent sticking.
  • Place the rice paper wrapper in warm water until soft, about 30 seconds. Place 2 basil leaves in the center, then add 4-5 shrimp halves, a bit of pork, a small amount of noodles, some cilantro, mint, and bean sprouts. Roll the wrapper tightly, folding the sides in as you go. The finished roll should be about 1-1 1/2 inches thick.
  • In a saucepan over medium-high heat, heat hoisin sauce, peanut butter, and water until boiling. Remove from heat. Top with chopped peanuts if desired, and serve with rolls for dipping.

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