Thai Basil Rolls

On numerous occasions in the Far East I found myself searching for these fresh basil rolls. Let’s just say I couldn’t find them very often, in fact perhaps only once, so didn’t get a chance to really satisfy my cravings with the authentic version. Ever since we have been back, I have wanted to make them myself. One day, as I had all the ingredient I needed (from my recent trip to the local chinese shop) I decided to make what I believe are the most amazing fresh basil rolls :). I really only wanted to experiment making a few as a starter, but there turned out to be 12 in total for me and my husband to devour! They were so easy to make and so healthy,  it was a heavenly experience to eat them. I took some rolls for lunch the next day and shared them with a co-worker and let’s say she did enjoy them very very much!

It would seem that I no longer have to go to a Thai restaurant to eat unlimited amounts of fresh basil rolls!

Makes 10-12 rolls; Total time: 2o-25 minutes

Ingredients:
1 cup soaked rice vermicelli noodles, but run through cold water
10-12 round rice wrapper sheets
1 bunch fresh Thai holy basil leaves (not the normal supermarket one)
1/2 cup chopped fresh cilantro/coriander
1 cups bean sprouts (optional)
1 cup shredded lettuce
1 carrot, shredded
1/2 cucumber, cut into matchsticks
100 g tofu, cut into matchsticks
100 g shiitake mushrooms, cut into matchsticks
1 tsp soy sauce

Dipping Sauce (yields 1 cup of sauce):
3/4 cup hoisin sauce
2 tbsp crunchy peanut butter
2  tablespoon water

1. Combine all the sauce ingredients and set aside.

2. Heat 1 tsp of oil in pan, tofu, mushrooms and soy sauce. Stir fry for five minutes or until mushroom are cooked. Set aside. Be careful not to stir too much as you don’t want the tofu to crumble.

3. Fill a large bowl with hot water (not boiling). Dip a wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface.Add another wrapper to the hot water as you fill and roll the first one.

4. Place 3-4 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay two pieces of tofu and mushrooms each on basil, followed by small amounts of bean sprouts, lettuce, carrots, noodles, and coriander leaves.

5. Starting at one end, roll the wrapper over once, fold both sides in toward the center, and continue rolling as tightly as possible without tearing. To seal it wet the edge of the wrapper with a little water and press it down gently. You will quickly get the hang of working with the rice sheets and like with my attempt, the first one rarely comes together the best and should be used as a taste test 🙂

6. Repeat for remaining rice sheets.  Serve with dipping sauce .