Spring Rolls With Thai Basil Food

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THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE



Thai Basil Rolls with Hoisin-Peanut Sauce image

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!

Provided by ALONGENECKER

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g

SPRING ROLLS WITH THAI BASIL



Spring Rolls With Thai Basil image

Provided by Matt Lee And Ted Lee

Categories     appetizer, side dish

Time 1h30m

Yield 12 large rolls

Number Of Ingredients 15

4 ounces rice vermicelli
2 carrots
2 cups mung bean sprouts, blanched briefly
4 cups napa cabbage, finely shredded
8 scallions, first 4 inches quartered lengthwise, then chopped
1/2 cup cilantro, coarsely chopped
1/2 cup mint, coarsely chopped
1/2 cup Thai basil, coarsely chopped
4 cloves garlic
1 teaspoon sugar
4 roasted serrano chiles, peeled, seeded and minced
4 to 6 peppercorns
Juice of 4 limes
12 large rice spring roll wrappers
Rice wine vinegar, soy sauce and red chili paste for dipping

Steps:

  • With a knife, chop rice vermicelli (it tends to stick together in a block) into roughly 2-inch segments. Place noodles in a bowl and pour boiling water over them. Let sit until soft (1 to 2 minutes), then drain through a fine strainer.
  • With a vegetable peeler, shave each carrot in thin, two-inch pieces.
  • In a large bowl, combine noodles, carrots, sprouts, cabbage, scallions, cilantro, mint and basil. In a mortar and pestle, mash garlic, sugar, chiles and peppercorns to a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.
  • In a pan large enough to fit rice wrappers, pour water about an inch deep. Submerge a wrapper until soft, slippery and flexible. Gently remove wrapper and lay it on a clean, damp towel. Place a heaping 1/2 cup of mixture an inch below center of wrapper and pat down. Fold bottom end of wrapper over mixture, followed by each side. Roll wrapped mixture up to top edge, creating a neat package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used.
  • Serve with cruets of rice wine vinegar, soy sauce, and sriracha (red chili paste), so that everyone can make a dipping sauce to taste.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 3 grams

THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)



Thai Fresh Spring Rolls (With Vegetarian Option) image

This fresh spring rolls recipe is easy to put together and also can also be made vegetarian. They make a great finger food for parties and potlucks.

Provided by Darlene Schmidt

Categories     Appetizer     Side Dish     Snack     Lunch     Dinner

Time 42m

Yield 6

Number Of Ingredients 22

12 small, round rice wrappers, dried
For the Filling
2 tablespoons soy sauce, or wheat-free soy sauce for gluten-free diets
1 tablespoon rice vinegar
1 tablespoon fish sauce , or another tablespoon soy sauce, if vegetarian
1 teaspoon brown sugar
1 to 1 1/2 cups thin vermicelli rice noodles , cooked, rinsed in cold water and drained
3/4 to 1 cup cooked shrimp
1 to 2 cups bean sprouts
1/2 cup fresh Thai basil, roughly chopped
1/2 cup fresh coriander , roughly chopped
1/4 cup carrot, shredded
3 to 4 spring onions, cut into matchstick pieces
For the Optional Tamarind Dipping Sauce
1/2 cup water
1/2 teaspoon tamarind paste
2 teaspoons sugar
1 tablespoon soy sauce, or wheat-free soy sauce for gluten-free diets
1 tablespoon fish sauce, or vegetarian fish sauce
1 heaping teaspoon arrowroot powder , or cornstarch
3 tablespoons water
1 clove garlic, minced

Steps:

  • Gather the ingredients.
  • Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
  • Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
  • Then form the rolls.
  • Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
  • Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
  • Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
  • Fold the sides of the wrapper over the ingredients, then bring up the bottom.
  • Tuck the bottom around the ingredients and roll to the top of the wrapper.
  • To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
  • To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
  • Eat with your fingers; keep lots of napkins nearby.
  • Gather the ingredients.
  • In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
  • When near boiling, reduce heat to low, stirring until sauce thickens.
  • Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
  • The sauce can be served warm or cold.

Nutrition Facts : Calories 193 kcal, Carbohydrate 37 g, Cholesterol 51 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1152 mg, Sugar 4 g, Fat 1 g, ServingSize 12 rolls (6 servings), UnsaturatedFat 0 g

THAI SHRIMP SPRING ROLLS



Thai Shrimp Spring Rolls image

Provided by Alton Brown

Time 1h33m

Yield 12 rolls

Number Of Ingredients 20

5 ounces thin rice stick noodles
2 tablespoons soy sauce, divided
1 pound unpeeled large shrimp
3 tablespoons freshly squeezed lime juice
1 tablespoon sambal chili paste
2 teaspoons sugar
1 large cucumber, unpeeled, seeded, and cut into matchsticks
1 large carrot, peeled and grated
3/4 cup fresh cilantro, chopped
3/4 cup fresh mint, chopped
Twelve 8 1/2-inch round rice paper wrappers
12 leaves Bibb, Boston, or other soft lettuce
Soy Ginger Dipping Sauce, recipe follows
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Steps:

  • Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
  • Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
  • Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
  • Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
  • Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
  • Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
  • Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
  • Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
  • Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
  • Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.

THAI SHRIMP ROLLS



Thai Shrimp Rolls image

These are easier to roll if you put the lettuce down first, but when you get the knack of rolling them, try putting 2 shrimp against where they will show when rolled up--most attractive for serving to guests!

Provided by SharleneW

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon fish sauce
1/8 teaspoon Thai red curry paste
1 ounce uncooked rice noodles
4 medium romaine lettuce leaves
4 sheets round rice paper (8-inch)
8 large fresh basil leaves
8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces)
20 slices cucumbers, seeded,peeled and julienne cut (2-inch)
20 slices green onion tops, julienne cut (2-inch)
20 slices carrots, julienne cut (2-inch)
12 medium fresh mint leaves

Steps:

  • To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
  • To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
  • Drain well.
  • Trim fibrous ribs from lettuce leaves to flatten leaves.
  • Add hot water to a large, shallow dish to a depth of 1 inch.
  • Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
  • Place sheet on a flat surface.
  • Arrange 1 lettuce leaf over sheet.
  • Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
  • Fold sides of sheet over filling, and roll up jelly-roll fashion.
  • Gently press seam to seal.
  • Place roll seam side down on a serving platter (cover to prevent dryin).
  • Repeat procedure with remaining rice sheets.
  • Serve with the sauce.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE



Fresh Spring Rolls With Thai Dipping Sauce image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls

Yield 6

Number Of Ingredients 10

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

  • In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  • Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
  • To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g

THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE



Thai Basil Rolls With Hoisin-Peanut Sauce image

Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a delicious hoisin-peanut sauce for dipping. Great for an appetizer or lunch.

Provided by CaliforniaJan

Categories     Lunch/Snacks

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 lb medium shrimp
1/2 lb pork loin
1 (8 ounce) package rice noodles
12 rice, wrapper sheets round
1 bunch fresh Thai basil, leaves picked from stems
1 cup fresh cilantro, chopped
1 cup of fresh mint, chopped
2 cups bean sprouts
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
roasted peanuts, chopped

Steps:

  • 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 160 degrees F (70 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 192.4, Fat 4.6, SaturatedFat 1.3, Cholesterol 40.8, Sodium 425, Carbohydrate 27.3, Fiber 1.9, Sugar 6.7, Protein 10.1

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