Basil rolls are my favorite Thai dish by far – so fresh and simple, they are filling without feeling heavy.  Parker and I have been on a Thai food kick lately and when I was meal planning this weekend, trying to think up healthy and yummy dinners for us to eat during the week, I kept thinking “basil rolls!”.

They are super easy to make, which is always the first requirement of any dinner following an 8-hour work day.  I did have to wander in to the International Farmer’s Market on my lunch break and search around for the rice paper wrappers, but they are so cheap and come with so many that I will be able to use the same package for a while (they don’t go bad).

I bought shredded carrots so that I could further simplify and reduce prep time, used bean sprouts that don’t need any kind of prep, then just cut up some green onions, lettuce, boiled some noodles, pinched off some basil from our plant and assembled.  Super easy.  I bought frozen shrimp and just thawed them in the fridge overnight so they were ready when I came home.

I also threw together some dipping sauce from a couple of things I thought looked like what I’m used to eating with these in restaurants.  I’d say I used about 2 parts of the ginger teriyaki sauce to one part hoison and a couple of splashes of soy sauce.  Probably nowhere close to what you’re supposed to eat with these things, but it was close enough for me and I thought tasted quite yummy.


This meal was awesome – and so pretty!  The wrappers make a really beautiful presentation since you can see all your colorful veggies and shrimp peeking through.  Lovely Monday night dinner.


Basil Rolls

makes 8 rolls

1 package rice paper wrappers

1 cup rice noodles, cooked and run through cold water

1 cup chopped lettuce

1 cup bean spouts

1/2 cup chopped green onions

1 cup shredded carrots

1/4 cup fresh basil leaves

24-30 medium sized shrimp (depending on how many you want per roll, I use 3-4)


For the sauce:

1/4 cup ginger terriyaki sauce

2 T  hoison sauce

3/4 T  soy sauce



If using frozen shrimp, thaw and clean thoroughly and set aside.  Chop all veggies and assemble in tiny bowls for pretty presentation and to make things easier on yourself. Soak rice wrapper in pie dish of luke warm water for 15-20 seconds or until the wrapper is flimsy and squishy.  Set on a cutting board or plate and assemble along a straight line with shrimp, veggies and noodles.  Roll up like a burrito – ends first, then the sides – and you’re done!

For the sauce, just whisk together all ingredients and serve in a small bowl for dipping.


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