Thai Basil Rolls: Thai Basil rolls are particularly versatile. You can fill them with any number of different fresh seasonal ingredients. You can also add shrimp, tofu, or just stick with the basic ingredients for a simple appetizer.
Thai Basil Rolls Wild Greens Spring Rolls with Satay Peanut Dipping Sauce
Thai Basil Rolls:
- 1 pkg. round rice paper wrappers
- 1 package of cellophane noodles soaked in hot water for 20 minutes until tender
- 1/2 cup fresh sprouts
- 1 bunch fresh Thai Basil
- 3 Tbsp. grated fresh ginger
- ½ cup fresh coriander (cilantro), roughly chopped
- 3 green onions, finely sliced
- 3 ounces pimento strips
- 3 cups shredded greens (Mizuna, Water Cress, Wild Spinach, Dandelions, Chicory, Chick Weed) You can substitute micro-greens, arugula or angel hair cabbage for the wild greens.
- 2 Tbsp. rice wine vinegar
- 1/4 cup fresh squeezed lime juice
- ¼ cup toasted sesame seed oil
- Grated zest of two limes (I use a microplaner)
- Toss all roll ingredients together in a bowl, except rice wrappers and Thai Basil.
- Fill a large bowl with hot water (but not too hot, as you’ll be dipping your fingers in it).
- Start by submerging one wrapper into the water. It should soften after 30 seconds.
- Remove and place on a clean surface.
- Add another wrapper to the hot water as you fill and roll the first one.
- Place heaping serving spoon 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.
- 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.
Drizzle each spring roll with dipping sauce. This amount of ingredients should make about 16 – 18 rolls. As a serving suggestion we first paint the plate with sauce by putting the sauce in a squeeze bottle and 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.
- 1 cup smooth peanut suace
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, such as sambal
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1 tablespoon Hoisin Sauce
- 1/2 cup hot water
- 1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, redred chile paste, brown sugar, hoisin, and lime juice in a Vita Prep or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.