Thai Basil Rolls

Thai Basil Rolls: Thai Basil is at its best in summer, fresh out of our garden. The flavor and aroma is more licorice than the Genovese Basil. Here is a great use of Thai Basil – not your old lettuce salad. Thai Basil  is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flowerGenovese Basil. The taste and aromatics are of licorice. You cannot substitute Genovese Basil in this recipe.

Beechwood Inn Fresh Thai Basil Rolls by Chef David Darugh and Chef Gayle Darugh


  • 1 pkg. rice paper wrappers (about 9 inch round)
  • 1 package of cellophane noodles soaked in hot water for 10 minutes until tender
  • 1 can cocktail shrimp, drained, or 1 cup fresh (or frozen) small cooked shrimp,
  • 1/2 cup bean sprouts
  • 1 bunch fresh Thai Basil (Genovese Basil is not a substitute)
  • 3 Tbsp. grated fresh ginger
  • ½ cup fresh coriander (cilantro), roughly chopped
  • 3 spring onions, finely sliced
  • 3 ounces pimento strips
  • 3 cups finely shredded Rabun County Cabbage
  • 1 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 3 Tbsp. fresh squeezed lime juice
  • ¼ cup toasted sesame seed oil
  • Grated rind from 1 lime
  • 2 tablespoons warmed honey

Satay Peanut Dipping Sauce

  • 1 cup dry roasted peanuts
  • 1/3 cup water
  • 1 clove garlic, minced
  • 1/2 tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 2 Tbsp. brown sugar
  • 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
  • 1/2 tsp. tamarind paste
  • 1 tsp. red chilli sauce (more or less to taste)
  • squeeze of fresh lime juice (about 1 tsp.)

(Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cold rolls)

  1. For the rolls, toss ingredients together in a bowl, except rice wrappers and Thai Basil.
  2. Fill a large bowl with hot water (but not too hot, as you’ll be dipping your fingers in it).
  3. Start by submerging one wrapper into the water. It should soften after 20 seconds.
  4. Remove and place on a clean surface.
  5. Add another wrapper to the hot water as you fill and roll the first one.
  6. Place heaping Tbsp of the ingredients on the rice paper, about 1-inch from the bottom, leaving about 1-inch on each side. Spread out the ingredients horizontally (in the shape of the roll). Arrange about 3 Thai Basil leaves on the ingredients.
  7. Pull the bottom inch of rice paper over the filling and roll halfway up, wrapping tightly. Fold the sides over the filling and continue to roll up. Place seam side down on a plate and cover with a damp paper towel. Repeat with remaining rice paper wrappers and filling. Keep in refrigerator until ready to serve. Serve with warm Satay Peanut Sauce.

This amount of ingredients should make about 16 – 18 rolls. As a serving suggestion we first paint the plate with peanut sauce by squeezing an artistic drizzle on each plate. We then slice each roll in half and lean one of the halves against the other. Place a Coriander branch across the top. A small bowl of sauce is placed on each plate.

North Georgia Fine Dining at Beechwood Inn – Georgia’s Premier Wine Country Inn

Chefs David and Gayle Darugh were voted “Best Chefs America 2013.” Together they offer wonderful dining in teh North Georgia Mountains at Beechwood Inn. Take a look at our menus: