Basil Spring Rolls With Asian Dipping Sauce Recipe

Name: Basil Spring Rolls With Asian Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce uncooked rice noodles; 1/4 cup julienne-cut English cucumber; 1/4 cup julienne-cut carrot; 2 tablespoons rice wine vinegar, divided; 1/4 cup julienne-cut yellow bell pepper; 1/4 cup fresh bean sprouts; 6 (8-inch) round sheets rice paper; 12 basil leaves; 12 medium cooked shrimp, peeled, deveined, and halved lengthwise (about 1/4 pound); 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 1/2 cup shredded romaine lettuce; Asian Dipping Sauce

Servings: persons

1 ounce uncooked rice noodles
1/4 cup julienne-cut English cucumber
1/4 cup julienne-cut carrot
2 tablespoons rice wine vinegar, divided
1/4 cup julienne-cut yellow bell pepper
1/4 cup fresh bean sprouts
6 (8-inch) round sheets rice paper
12 basil leaves
12 medium cooked shrimp, peeled, deveined, and halved lengthwise (about 1/4 pound)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/2 cup shredded romaine lettuce
Asian Dipping Sauce

1
Place noodles in a small bowl; cover with boiling water. Let stand 1 minute, and drain.
2
Place cucumber and carrot in separate small bowls; add 1 tablespoon rice wine vinegar to each bowl, and let stand while cutting and measuring remaining ingredients.
3
Combine cucumber, carrot, bell pepper, and bean sprouts. Divide into 6 piles.
4
Place 1 inch hot water in a large shallow dish. Add 1 sheet rice paper to dish; let stand 30 seconds or until soft. Remove rice paper from dish, and place 2 basil leaves in center of paper. Top with about 2 tablespoons cooked rice noodles and 4 shrimp halves. Sprinkle with 2 teaspoons cilantro and 2 teaspoons mint. Pack 1 pile of bell pepper mixture tightly, and place on top of herbs. Place about 1 tablespoon shredded lettuce next to bell pepper mixture.
5
Fold sides of rice paper over filling; roll up tightly, jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure 5 times. Serve with Asian Dipping Sauce.

889

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce uncooked rice noodles, 1/4 cup julienne-cut English cucumber, 1/4 cup julienne-cut carrot, 2 tablespoons rice wine vinegar, divided, and more.

Yes, Basil Spring Rolls With Asian Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil Spring Rolls With Asian Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions