Thai Basil Fresh Rolls are tasty, easy to make and so satisfying. Loaded with fresh flavours and aromatic basil.
There are few things that we HAVE to eat during the summer. You could probably guess at least two of them (corn on the cob and s’mores), but we also absolutely LOVE fresh rolls. We’ve made Summer Fresh Rolls in the past, but these Thai Basil Fresh Rolls are on a completely new level. Packed full of fresh flavours and bursting with complexity, you’ll be looking for any excuse to make these.
This recipe has been a staple in Kat’s household this summer. Whether the filling is topped on some leafy greens, rice noodles or wrapped up in rice paper – she’s obsessed. She loves the simplicity of this dish becuase it doesn’t taste it. Between the thai basil, soy sauce and thai chilies the flavour is bursting with every bite. Just a taste and you’d have no idea how simple this recipe is.
What makes Thai Basil Fresh Rolls perfect for summer?
- Bursting with flavours.
- Fresh and vibrant.
- Quick and easy to make.
- Thai basil is EVERYTHING.
If you’ve never had thai basil before, we’re here to say you’re missing out. Thai basil, also sold as cinnamon basil, is a a type of basil native to Southeast Asia. It’s known for having an anise and licorice-like flavour with some slight spice. It also tends to perform better under high heat than sweet basil. Thai basil is frequently used in many Thai green and red curries. It can be found at most Asian grocery stores in the produce section.
Which rice paper should you buy?
When it comes to the rice paper, we’ve found that brand doesn’t matter too much. However something that has really changed the game for us is shape. We’ve been using the circle ones forever, until Kat decided to switch it up and buy the square variety. Gonna say this loud for the people in the back; WE WILL NEVER BUY CIRCLE AGAIN. The square rice paper makes rolling tight fresh rolls a breeze.
It’s the perfect meal shared among friends, as it’s essentially finger foods. We suggest pairing this recipe with a spicy peanut sauce or Thai chili sauce or both!
Thai Basil Fresh Rolls
- 8 leaves green leaf lettuce
- 8 square rice paper sheets
- 110 g carrots, diced
- 110 g cucumber, sliced
Thai Basil Beef
- 15 g garlic, minced
- 30 g shallots, finely diced
- 185 g red bell pepper, diced
- 5 g thai chilis, de-seeded and diced
- 75 g black oyster mushrooms
- 340 g vegan ground round
- 60 mL (1/4 cup) water
- 15 mL (1 tbsp) soy sauce
- 15 mL9 (1 tbsp) rice vinegar
- 12 g (1 tbsp) coconut sugar
- 5 g (1/4 cup) thai basil
- 15 g green onions
- 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.