Thai Basil Fresh Rolls are tasty, easy to make and so satisfying. Loaded with fresh flavours and aromatic basil.
Course Main Course
Cuisine Asian, Thai-Inspired, Vegan
Total Time 30 minutesminutes
Servings 8rolls
Author Two Market Girls
Ingredients
8leavesgreen leaf lettuce
8square rice paper sheets
110gcarrotsdiced
110gcucumbersliced
Thai Basil Beef
15ggarlicminced
30gshallotsfinely diced
185gred bell pepperdiced
5gthai chilisde-seeded and diced
75gblack oyster mushrooms
340gvegan ground round
60mL (1/4 cup)water
15mL (1 tbsp)soy sauce
15mL9 (1 tbsp)rice vinegar
12g (1 tbsp)coconut sugar
5g (1/4 cup)thai basil
15ggreen onions
Instructions
Before you get started it's important to know that if you're noticing your pan getting a bit dry you can add a little splash of water to help the cooking process.
In a lightly oiled wok on high heat add the shallots and garlic and cook for 2-3 minutes or until tender. Add the vegan ground round and stir to combine. Add the red bell pepper and cook for 3-4 minutes. Add oyster mushrooms and cook for 3-4 minutes. Stir to mix.
Add in water, soy sauce, rice vinegar, coconut sugar, and thai chilies. Stir to incorporate. Cook until almost all the liquid is gone.
Add green onions and thai basil and toss to incorporate. Once wilted turn off heat and set aside.
Soak rice paper (one piece at a time) in warm water for about 10-15 seconds or until pliable. Lay on a clean wood surface (like a cutting board) and add a piece of lettuce, 2-3 tablespoons of thai basil beef and slices of cucumber and carrots. Roll the rice paper up like a burrito and set aside. Repeat for all the filling.
Using a sharp knife cut your fresh rolls in half and serve with choice of dipping sauce. We love serving with a spicy peanut sauce or thai chili sauce.