How to Make Rice Paper Basil Rolls

After awhile, it can seem that there are no unique options for dinner. Try Thai food. It has a refreshing combination of flavors that has drawn many fans. These rice paper basil rolls are similar to the spring rolls served in many Asian cultures, but the use of basil makes them distinctly Thai. You can make a batch of these for a cool appetizer or a light meal option. Since they are not cooked, you will not heat your kitchen when making these. For the fillings, you can get pre-cut vegetables from the salad bar at most larger grocery stores. Most specialty ingredients can be found at Asian grocery stores or gourmet supermarkets.

Things You'll Need

• Large bowl of warm water
• Bowl for mixing filling ingredients
• Spoon
• Clean kitchen towel
• Serving dish
• Sharp knife
• 1 package of rice paper wrappers, 8 1/2 inches across
• 1 lb. precooked shellfish, chopped (shrimp, crab, or lobster)
• 1 cup prepared cellophane noodles (optional) (See additional info in Tips.)
• 1 tbsp. seasoned rice vinegar
• 1 cup carrots, cut into thin strips or matchsticks
• 1/4-cup fresh cilantro, sliced into strips
• 1/4-cup fresh mint, sliced into strips
• 1/4-cup fresh basil, sliced into strips
• 1 whole basil leaf per roll (optional)
• 1 cup dipping sauce of your choice

Instructions

1. In a bowl, mix vinegar, noodles, carrots, sliced mint, sliced basil, sliced cilantro and shellfish. Stir to combine. This can be made the night before and stored in the refrigerator until ready to use.

2. Open the package of rice paper wrappers and place one sheet of rice paper into the bowl of warm water. You will work one at a time to prevent the rice paper from absorbing too much moisture.

3. Remove the rice paper after a count of five and place it onto the clean kitchen towel that will blot up extra moisture and serve as your working surface. Let the rice paper sit on the towel for 20 to 30 seconds.

4. Place 1 to 2 tbsp. of filling in a line in the center of the rice paper.

5. Fold the bottom edge of the rice paper up and over the filling.

6. Place one whole basil leaf on top of the rice paper portion, covering the filling.

7. Fold the two sides of the rice paper into the center, on top of the basil leaf, to form an envelope shape with the filling inside.

8. Firmly hold the filling and roll the rice paper up to the top, making sure that a tight cigar shape is formed.

9. Slice in half on a diagonal and place on the serving platter.

10. Repeat Step 2 through Step 9 until all the filling has been used.

11. Serve at room temperature with a dipping sauce of your choice. (See information in Tips).
    If you serve these as an appetizer, allow for a whole roll per person, and three whole rolls per person for an entree.

Tips & Warnings

• Cellophane noodles are clear noodles made from mung bean flour. To prepare them, place the noodles in a bowl, pour enough boiling water over them to cover the noodles, and cover the bowl for 15 minutes. Drain the noodles and refrigerate until ready to use. Have patience when rolling these, the first few that you make will likely break, but once you get the feel of working with the rice paper, you will be able to roll these. That is why an entire package of rice paper is required even if you will not use all of it. There are many Thai dipping sauces available in the Asian section of most grocery stores. You could get several and try them all.