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Recipe Thai Basil Rolls with Hoisin-Peanut Sauce (Appetizer)
Home Cooking Recipes
Required Ingredients:
- Rolls
- 1/2 pound medium shrimp
- 1/2 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
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- Sauce
- 1 cup hoisin sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon water
- chopped roasted peanuts
Preparing/Cooking:
- 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.
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