If my Vietnamese spring rolls, Cabbage avocado rolls, Zucchini rolls, Beetroot tuna cucumber rolls, Summer fresh rolls or Carrot hummus rolls did not give me away by now, I like rolls. No no, I LOVE ROLLS.
I find spring/summer/autumn/winter/whatever-you-want-to-call-them rolls the perfect snack, the perfect (to go) lunch or even the perfect light dinner. There are so many combinations, colors, textures and flavors to experiment with – they can literally be made with anything you have in the fridge/pantry. And they’re so easy to make.
This time I went for a Thai flavored pesto and carrot combination, since I had just harvested my gorgeous Thai basil plant. Mmmm how good do fresh basil leaves smell?!
- 2 handfuls fresh Thai basil
- 1/3 cup slightly toasted peanuts
- 1/2 TBSP sesame oil
- 1 TBSP light soy sauce
- juice of 1 lime
- 1 medium garlic clove, grated
- 1 tsp honey
- chili flakes, to taste
- 7 rice paper sheets
- 100 gr rice vermicelli, cooked per package instructions
- 1/2 big purple carrot, cut into fine matchsticks
- 1 green onion, green part only, cut into fine matchsticks
- 6-7 tsp sesame seeds
- Toast the peanuts and let them cool.
- Add the first set of ingredients to a food processor and pulse for few seconds until everything is combined. Congrats! You’ve just made the most amazingly tasting pesto.
- Cook your rice vermicelli as per package instructions. I had to soak mine in hot water for 1-2 minutes.
- Wash and cut your carrots and green onions.
- Begin making your rolls adding few rice vermicelli, 1 full TBSP Thai pesto, few carrot matchsticks, few strips of green onion and sesame seeds to each roll.
More about the ‘rolling’ technique can be found here.