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Shrimp Pork & Basil Rice Paper Rolls Recipe

December 3rd, 2013 by alice  Tags: , , , , , | Print This Post Print This Post


  1. 1/2lbmedium shrimp, shelled,deveined,cooked & cut in half
  2. 1/2lbpork loin, cooked thin sliced(like stir fry)
  3. 8ouncesrice noodles
  4. 1bunchfresh basil, leaves plucked from the stem
  5. 1cupfresh cilantro, chopped
  6. 1cupfresh mint, chopped
  7. 2cupsbean sprouts
  8. 12largerice paper sheets
  9. Hoisin Sauce

  10. 1cuphoisin sauce
  11. 1tablespooncreamy peanut butter
  12. 1tablespoonwater
  13. 4tablespoonspeanuts, chopped


  1. Add rice noodles to a pot of boiling water and cook until tender apprx 6-7 minutes, drain and rinse well to prevent sticking.
  2. Fill a bowl large enough to slide a wrapper into with warm water.
  3. dip one wrapper at a time into the warm water for apprx 30 seconds or until soft and pliable.
  4. Make each roll when you remove the wrapper from the water.
  5. Lay the wrapper on a flat surface, place 2-4 basil leaves side by side about 2″ from an edge of the wrapper,lay 4-5 shrimp halves on the basil leaves, add a small amount of pork,then some noodles, cilantro& mint.
  6. portion the ingredients so you will have even amounts for all your rolls.
  7. Starting at the filling end roll over one end of the wrapper, fold in the ends and continue to roll.
  8. Do a nice tight roll but be careful not to tear.
  9. The roll should be apprx 1″-1 1/2″ thick.
  10. Warm the sauce ingredients, bring to a boil and remove from heat.
  11. serve warm or room temperature with the rolls.

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