Eggs and a variety of vegetables are a delicious way to start the day.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- ½ pound medium shrimp
- ½ pound pork loin
- 1 (8 ounce) package rice noodles
- 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
- 1 tablespoon water
- chopped roasted peanuts
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 448 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious
This recipe was soo good i now know that this recipe will be good for evenything like birthday, tangi and mostly of all it will be good for my love ones
I prefer equal amounts of peanut butter and hoisin sauce. I also used chunky peanut butter and it worked out very well! I add water just to thin it a little, I did not measure my water. The sauce is fantastic!
Delicious! Used precooked frozen shrimp to speed things up and skipped the pork. Will add shredded carrots and julienned cucumbers next time. Really like the sauce.
Worked out really well! I soaked the rice paper for 20-30 seconds and laid it out for 1 minute before dressing it. I also found it easier to roll up both ends, wrap over one side then roll it over tight. I left out the bean sprouts and added finely chopped green onion.
Loved this recipe! It is a keeper for our family.
This was so awesome! These were better than the ones I’ve had at local restaurants. They are labor intensive but completely worth it. This was my very first attempt at dealing with rice paper and I found it easy to roll. All the ingredients paired perfectly with each other and went harmoniously with the hoisin dipping sauce. I used a little less mint and it still came out wonderfully. Very wonderful experience, thanks for sharing.
This sounds exactly like the Vietnamese salad rolls that I love at a local Pho restaurant – I can’t wait to try this recipe!
Made these tonight as our local food carts serves these and I loved them. I made mine vegetarian and I added lettuce (like the food carts do). The recipe says to soak the wrappers for about 30 seconds, it took only about 15 seconds for mine. I noticed when they started rolling up on the edges that it was time to take them out. So good and so healthy!
So good! A little bit time consuming, but worth the effort!
This is an amazing recipe. The combination of the fresh mint, basil, and cilantro is so fresh and delicious and the sauce (made as stated) was wonderful. I made a vegetarian version adding shredded seeded cucumber and shredded carrot. I also added a sprinkling of chopped peanuts inside the roll for added crunch. I did not have Thai basil so just used the italian basil from my garden. I used fresh organic veges and herbs. Tasted as good /maybe better than the same rolls at my favorite Thai restaurant. Enjoy!
Did not do it for us. Perhaps we put too much herbs but it was over powering.
Excellent! I used avocado slices instead of noodles. Also put a dash of cayenne in the sauce and a bit more peanut butter & water. I used dried mint (a dash in each one) instead of fresh mint. I used Morningstar Sausage Links instead of the pork to make it faster and it was fantastic. Overall, it is time-consuming to put them together (but I tend to be a bit slow). I did it for 2 people and it took about 30 minutes to roll 7 of them. But well worth the time! I couldn’t have rated it higher! I want them again tomorrow!!!
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.
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”.
Fresh Spring Rolls are so tasty on a hot summer’s day. I think I will try them on a cold Winter’s day as well. Thank you for a new twist on my favorite way to make these. The Cilantro and bean sprouts and a crunchy and tangy flair.
I made these for a themed party and they were great and very fresh tasting! I left out the pork and added carrot and cucumber. I also made some with avocado instead of shrimp. The sauce was a great touch.
Great recipe and fun to make. I used chicken instead of shrip (allergy) and was excellent
My review is for the peanut dipping sauce since I made my own rolls. Here goes MAKE THIS STUFF NOW!!! The sauce is not only easy but really good! I have been looking for a good recipe for this and now my search has ended. Thanks for the recipe!
awesome dinner.. the hub ate them all!
Only tried the peanut sauce, and it was delicious! Had to up the peanut butter to about 2 tablespoons because the peanut butter I used was extremely chunky (used smart balance). After tasting, I decided to add about a tablespoon of Korean chili paste because I wanted a spicy sauce. Came out just right for me. Used it over a sauteed eggplant dish with thai basil served on nice noodles. The rolls sound great, but I was making a quick lunch. Maybe another time? (Also, whomever got huffy thinking the poster was parading this as a ‘Thai’ recipe needs to learn a little more about food. The recipe only included the word ‘Thai’ to refer to the variety of basil used. And thank goodness, because such a different flavor would come out if you used Italian basil instead!)