It takes practice to perfect the rolling, but the fresh flavor and crunchy texture of these basil rolls is well worth your time and effort. Have all the ingredients prepared and be ready to assemble the rolls prior to soaking the first sheet of rice paper
Yield: 6 rolls
- 3 ounces uncooked rice noodles
- 6 (8-inch) round sheets rice paper
- 6 Buttercrunch (or other Bibb-type) lettuce leaves
- 6 tablespoons hoisin sauce, divided
- 18 fresh Asian (or Thai) basil leaves
- 12 fresh mint leaves
- 6 cooked large shrimp, peeled, deveined, and cut lengthwise in half
- 1 teaspoon finely chopped peanuts
- Plum sauce (optional)
Place noodles in a large bowl; cover with boiling water. Let stand 8 minutes, and drain.
Spread clean, damp kitchen towel on work surface. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water, and let stand 15 seconds or until soft and pliable. Carefully lift softened rice paper from water and place on towel.
Place 1 lettuce leaf in center of rice paper, leaving 2 inches of paper uncovered on each side. Drizzle lettuce with 1 teaspoon hoisin sauce. Scatter 3 basil leaves and 2 mint leaves over lettuce. Top with 1/4 cup rice noodles. Place 2 shrimp halves lengthwise over noodles.
Fold uncovered sides of rice sheet over filling until edges meet in center of roll.
Beginning at one end, roll up jelly-roll fashion, and press seam to seal. Place roll, seam side down, on a serving platter; cover with a damp cloth to keep from drying out. Repeat procedure with remaining rice papers, lettuce, hoisin sauce, basil, mint, rice noodles, and shrimp.
Combine remaining 4 tablespoons hoisin sauce and peanuts.
Cut spring rolls diagonally and crosswise in half; serve with hoisin sauce mixture or purchased plum sauce, if desired.