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Shrimp Bundles with Thai Basil Dipping Sauce

Shrimp Bundles with Thai Basil dipping Sauce

Mr Anonymous, my better other half, just came back from a trip from Bangkok, Thailand (otherwise known as the culinary capital of the world).

Shrimp Bundles with Thai Basil dipping Sauce

Mr. Anonymous walked in the door, quickly exchanged hello and then promptly showed me a picture on his Blackberry of something he had eaten while on his trip to Thailand. He asked, "Can Bam's Kitchen make this?"

Shrimp Bundles with Thai Basil dipping Sauce

In his other hand he had a huge bundle of Fresh Thai Basil, herbs and delicious macaroon cookies from our dear friends, at the Le Vendome Restaurant in Bangkok, Thailand.

Shrimp Bundles with Thai Basil dipping Sauce

Actually there are many wonderful Thai restaurants in Bangkok, but Le Vendome restaurant is French, and is truly unique. From the moment you walk in to the door, it is a very special experience. The cuisine at Le Vendome restaurant uses only the very freshest ingredients and very traditional French cooking techniques.

Shrimp Bundles with Thai Basil dipping Sauce

Every dish I have ever ordered at the Le Vendome has been wonderful, the staff are courteous and helpful, the environment is relaxed and comforting. The wait staff are very attentive and pay attention to the smallest details and this is the "special effect".

Shrimp Bundles with Thai Basil dipping Sauce

How about a pan seared fresh Rougie Duck Foie Gras Caramelized Peach and Balsamic Reduction and Green Salad? Or maybe a Light Lobster Bisque with a Crispy Pastilla of Blue Prawn and Sweet Basil from the Le Vendome? Or maybe a Pan Seared Spanish Red Gurnard Fish with Fava Bean Ragout and Parmesan Foam Emulsion sounds lovely. From first hand experience, and much personal QA testing and overindulgence, their macaroon cookies and anything on the menu with truffles in it, is to die for. If you are ever visiting Bangkok, please make it a point to make reservations for a relaxing and special evening at the Le Vendome.

Khob Khun Ka, Khun Ma, for all of the special treats! Greatly appreciated.

Please visit their website for further details.

Shrimp Bundles with Thai Basil dipping Sauce

Now back to Mr. Anonymous's request... All I have to go on, is a really bad picture taken on my husbands blackberry phone of an appetizer he had eaten in a restaurant while visiting in Bangkok. It looked like a huge jumbo shrimp with the tail still on wrapped in a wonton and deep-fried. Hmmm...

Shrimp Bundles with Thai Basil dipping Sauce

I started to brain storm on some ideas as I really wanted to be able to use some of the fresh Thai basil in this dish. In addition, I wanted the Thai contrasting flavors of sweet, salty, spicy and sour to enhance the flavors of this appetizer. So the experimentation began and I was off to the wet market to purchase some live large shrimp.

Shrimp Bundles with Thai Basil dipping Sauce

These little shrimp appetizers were a really bit hit with the family. They were super crispy little tied up bundles of golden goodness wrapped up around succulent Thai spice infused shrimp. Plunged into a bath of spicy, sweet, sour and salty Thai basil dipping sauce, shrimp bundles with Thai basil dipping sauce will even please the most pickiest teenage eaters.

Shrimp Bundles with Thai Basil dipping Sauce

Shrimp Bundles with Thai Basil Dipping Sauce

Makes 12 shrimp bundles (or just enough for one hungry teenager)

  • 12 large raw shrimp, heads removed, cleaned, deveined but keep tails on

A little trick I have learned from the locals is that if you place your shrimp/fish on a little ice before cleaning them it stuns them and makes them go to sleep. 

  • 2 cloves crushed garlic
  • 1 bird chili (or more to your level of heat)
  • 1 teaspoon olive oil
  • 5 Thai basil leaves chiffonade
  • 1/2 key lime juiced
  • dash of fish sauce
  • 12 spring roll wrappers
  • 1 beaten egg
  • bean vermicelli threads pre-soaked in water for 30 minutes until softened
  • oil for deep-frying

Thai Basil dipping Sauce

  • 1/2 cup rice wine vinegar
  • few dashes of fish sauce
  • 1 crushed garlic
  • 2 bird chilli finely chopped
  • 1/2 key lime juiced
  • 2 packet of sweet and low (sugar or sugar alternative)

Fried Basil Garnish

  • 6-8 whole basil leaves
  • oil for frying
  • salt to taste

Step 1: Marinate the shrimp- In a medium bowl combine the cleaned shrimp, garlic, chilies, olive oil, Thai basil, lime juice and fish sauce. Combine well and let marinate for at least 1/2 to 1 hour.

Shrimp Bundles with Thai Basil dipping Sauce

Step 2: Make the Thai Basil Dipping Sauce- Mix together rice wine vinegar, fish sauce, crushed garlic, bird chilies, lime and sweetener. Set aside

Shrimp Bundles with Thai Basil dipping Sauce

Step 3: Wrap and bundle the shrimp- Take out one spring roll wrapper and lay it out flat on the counter and paint egg wash on all four sides to help seal.

Shrimp Bundles with Thai Basil dipping Sauce

Place one shrimp on the spring roll wrapper diagonally with the tail left outside.

Shrimp Bundles with Thai Basil dipping Sauce

Roll shrimp up once with wrapper lengthwise and then fold in side of spring roll wrapper and continue to roll horizontally.

Shrimp Bundles with Thai Basil dipping Sauce

You will end up with a long triangle shape.

Shrimp Bundles with Thai Basil dipping Sauce

Reapply egg wash to the triangle end to help seal and finish rolling up the shrimp tightly, leaving the tail on the outside of the wrap.

Shrimp Bundles with Thai Basil dipping Sauce

Step 4: Take 1-2 bean vermicelli noodles and wrap and tie around the shrimp to help secure the wonton wrapper and it also add a nice little crunch to the dish. (optional)

Shrimp Bundles with Thai Basil dipping Sauce

Step 5: Place oil in small pan and bring to temperature (If you put the ends of your chopsticks in the oil it should make small bubbles and then you will know that your temperature is ready for frying) Drop in carefully as they will pop your clean and dry Thai basil leaves and fry for about 30 seconds until turns a bright green and looks like stained glass windows. Carefully remove the delicate fried basil leaves from the oil and place on a dish with a towel to dry. Salt to taste and set aside.

Step 6: Gently lower the shrimp bundles, just a few at a time into the hot oil and fry for about 2 minutes or until golden brown. Gently remove the shrimp bundles and dry on a plate with a towel.

Step 7: Serve Shrimp bundles with Thai basil dipping sauce garnished with fried Thai basil leaves. Quickly make sure the cook gets at least one or two of these tasty little appetizers before the teenage boys inhale them. You may want to double this recipe...



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Shrimp Bundles with Thai Basil Dipping Sauce

By HWC Magazine  , ,   

April 12, 2012

  • Cook: 1 hr
  • Yields: 4 Adults or 1 Hungry Teenager


shrimp -

wonton wrappers -

egg -

chilis -

fish sauce -

thai basil -

lime juice -

rice vinegar -

sugar or sugar alternative -


  • Incredible! I want to make these, and they look so delicious. I just had dinner but now I’m hungry again. 🙂

    • Thanks Karista. I am sure you still have room for one small bite. Take care, BAM

  • Extremely impressive – if I wasn’t allergice to shrimp I would want to dig right in!!

    • Dawn sorry to hear that you have difficulty with shellfish. However recipe adaption rules! You could switch out with a light flavored white fish or maybe wrap up some sliced yummy Thai eggplant vegetarian option wrapped in the spring rolls, fried and with the dipping sauce, and you are back in business. Take Care, BAM

  • You created these from a picture? That’s just incredible, BAM! Well done!

    • You are so kind John. Yes a really bad blackberry blurred photo at that. I asked my hubby a few questions about the flavors but of course that meant I was on my own to figure out the rest. How could I say no to him when he asked so sweetly. Take Care, BAM

  • Bam this is absolutely beautiful! I bet the taste is out of this world! The local Thai restaurant we frequent has something similar, they called it “Bikini Shrimp Rolls”, though we’ve never ordered it because my little girl always wants to have the fried tofu as an appetizer. I love tht bunch of Thai basil, looks like a nice center piece!

    • Hello Jeno, thanks for letting me know. I will add Bikini Shrimp rolls as a tag on this recipe. I love Thai basil, it is so fragrant and beautiful. It brought a little sunshine into Bam’s Kitchen. Take care, BAM

  • Just look at these perfect shrimp appetizers. But then again. I’d eat these for dinner lol. And that dipping sauce.. yummy

    • You just have to make a lot more if it is a dinner entree, maybe a side green papaya and palmelo salad too. Take care, BAM

  • While I can’t make the delicious shrimp bundles, that gorgeous Thai chilli sauce may be just what I need to serve with vege spring rolls 😀

    Choc Chip Uru

    • You may have to adjust the Thai Basil sauce to your level of heat, sweet, salty and sour. Each person has a different need but this sauce is a great one and keeps well in a sealed container in the fridge. Take care, BAM

  • My mouth is watering! What a great recipe – the flavours sound insane. I love how you wrapped each shrimp in vermicelli, too!

    • That vermicelli knot tying part was kind of difficult. I actually had to get my hubby on board to assist with the vermicelli knot tying, needed some fancy “eaglescout” knots. LOL

  • oh my! They look amazing, and I am going to ‘steal’ this idea from you 🙂

    • Do you have any shrimp left over form your Asian salad? Lets just swap recipes…

  • another recipe bookmarked! I adore Thai basil, so ditinct in flavour, love dipping sauces and could eat shrimp till the cows came home. 🙂

  • Thank you. I would highly suggest to double the recipe as it goes fast. I had to quick get the photo shots before they disappeared.

  • WOW – Brilliant job Bam! I want to come and eat these with you too.
    🙂 Mandy

    • Sure! Any time Mandy. Let me know when your plane lands. Take Care, BAM

  • Anonymous

    Perfect Reverse Engineering!

    • Thank you Mr. Anonymous. Thanks for your Eagle scout knot tying assistance. Take Care, BAM

  • Those look just wonderful – I need to figure out where I can get some spring roll wrappers like that from. My wife and I would both love this dish – easy to eat, full of fresh, wonderful flavours (love thai basil so much). Thanks so much for the idea Bam!

    • Your Welcome Charles. Do you have an Asian food speciality store where you live? Hmm I would send you Spring rolls but these are found in the frozen food section and I don’t think they would travel too well. Maybe as a substitution some phyllo dough? Can you get Thai basil? That is something very difficult to find in HK what about near you? Take Care, BAM

      • Hi Bam, we have a big Chinatown in Paris with some very large Asian supermarkets there. I can get pretty much anything there and I love going shopping there (I can buy a giant “restaurant sized” sack of shrimp cracker “discs”, which just need to be fried to puff them up for a mere €5!!!).

        The only problem is the area is really busy, there’s almost never any parking to be found and it’s annoying to get to by car (even more so by train/bus) so I don’t go so often.

        • I understand completely how you feel. HK is the most densely populated place in the world and the crowds are so tiring. I just went into causeway to get some items for a recipe and now I think I need a nap before creating something in Bam’s Kitchen. Take care, BAM

  • Yum! And I just bought spring rolls wrappers last weekend. This would be perfect to make now.

    • You are in business! Spring rolls and wonton wrappers are like the new phyllo dough… Take care, BAM

  • O.M.G. (Am I too old to say that?)
    It’s barely 8 am, and I’m dying to eat these! From the comment up-thread from a certain Anonymous, it sounds like you nailed them, too!
    (That reminds me – Need to plant myThai Basil seeds today! I’ll be hoping for more ways to use it, hint,hint… 😉 )

    • Oh Marie, you are so funny and so sweet! I am certain there will be more Thai basil recipes coming your way. Take care, BAM

  • Good morning from the USA, Bam. Thanks for the restaurant link, looks wonderful. You are so talented to take your husband’s picture and description and come up with this delicious treat. Did he say you “nailed it on the head!”? Can’t wait to see what you come up with for the rest of that fresh green basil. You are so talented, girl, and always seem to have such fun.

    • Thanks Kathleen for your kind words. This dish is actually quite easy to make once you have the ingredients. One of my favorite things to do is to try different cuisines in restaurants or different flavor combinations from a certain regions and have fun combining them into something new. Most generally, without a recipe, if I have the opportunity to taste and enjoy a dish at a restaurant, I can figure out what ingredients are in it and try to recreate it at home with some recipe adaptions. I think everyone does this, right? I have never eaten this particular dish before but that just made the request a fun challenge. Mr. Anonymous calls this reverse engineering. Take Care, BAM

  • Wow, am I impressed! You did all that from a picture?? One lucky Mr. Anonymous.

    • Mr. Anonymous travels to many different countries on business and always has new menu requests that are certain to expand my culinary experiences. Take care, BAM

  • Oh my gosh these look amazing!!!! I need to eat one right now!!!

    • Thanks. I guess I will have to make some more as the boys demolished them. Take care, BAM

  • I’m all over that spicy dipping sauce! I can imagine it pairing well with all sorts of dumplings and other savories. Definitely my set of flavors. 🙂

    • Dear Hannah, I know you will like the dipping sauce and in a sealed container can keep in the fridge for about a week or so. I put my approximate measurements for reference but each person has their own preferences on salty, sweet, spicy and sour. So please adjust to your liking. Take Care, BAM

  • Wow, I’ve never seen anything like this before but they look so delicious! What a fun new food to create in your own kitchen. Thanks for sharing!

    • Thanks Georgia. They are actually quite simple to make and fun for a weekend gathering. Take care, BAM

  • Wow, I just absoultely love this! Kingdom for a shrimp bundle!!! 🙂

    • I so should have doubled this recipe. I am craving that crispy crunch and spice again today. Take Care, BAM

  • I hope to make it to Thailand some day. It sounds like a beautiful country that just happens to have excellent food! Thanks for sharing this interpretation of your husband’s request.

  • Dear Beth you should definitely put Thailand on your bucket list of places to visit. The people are beautiful and kind and the food of course is out of this world. Take Care, BAM

  • Cool recipe. And boy, you’re good – recreating something from a picture & description isn’t easy. And a great use of the basil, too. Nice post – thanks.

    • Thank you. I usually prefer to taste something first and then I can usually re-engineer this but just from a picture a little more difficult.
      I am having “Blogger” woes, no matter what I try, I cannot get my blogger website account back into English it is stuck in Chinese. Now don’t get me wrong that is good for me to practice my character recognition but might be a little bit too much. I might need a little divine intervention from one of my dear Chinese friends…..Take care, BAM

  • Oh yum these look wonderful!

  • So beautifully shown. Ii is very impressive that you were able to re create this dish just by looking at the pictures. Wow.
    I love shrimp and I am going to try your recipe out.
    I have been to Bangkok a couple of times with my family on vacation. We love the food there.

    • Thank you for your kind comment. I have not met a person who does not like Thai food. I know some of it can be very spicy but there are many dishes that are mild. This month is mango season in Asia so please be sure to try some of the mango and sticky rice for dessert to go along with your shrimp bundles.
      Take Care, BAM

  • OH YEAH! I love these little deep fried thingies, john makes something like them with smaller shrimps.. cause I like deep fried stuff A Lot! .. that basil looks pretty good, you could grow that on your balcony! c

    • I really think I should try to find some Thai Basil and grow it out on my balcony. I just need to learn the Chinese words for Thai basil and I am in business. LOL Have a great weekend. BAM

  • Great job on these shrimp bundles! And kudos for rising to the challenge 🙂

    • Thank you. So what is cooking in your weekend this weekend? Take Care, BAM

  • This is so impressive.. and doubly so because you figured it out from a tiny photo.. I love the little wrapping string to hold the little bundle together! I just bet everyone loved them!

    • Thank Smidge. I also think the bean Vermicelli wrapped around the shrimp bundle also makes this dish very fun. It gives it a little extra crisp as well.

  • I came back to torture myself some more… I’ve been craving these since the day you posted them {sigh} Wonderful photos! I will have to make them SOON! Have a wonderful Sunday friend! 🙂

    • I have an idea. I will make some appetizers and you make the bread and the desserts and lets have a gathering? One day…. Take Care, BAM

      • Great idea! Would love to do that one day…. 🙂

  • I don’t think they should be served as appetizers only… I think I can finish a whole plate myself as a main! 😉 Thanks for sharing!

  • BAM, The shrimp bundles are so great…especially the way you tied them.

    • Thanks Karen. You know that whole tying up part was the most difficult as it really takes patience and I had to put my glasses on to see what I was doing… LOL Take Care, BAM

      • You can see that it wouldn’t be easy but that is what makes it look so professional.

  • Yum, this looks so wonderful. What time is dinner? I’m flexible.

    • You know you are always invited! However, slight issue as my teenagers have already demolished the plate. I guess I will have just have to make some more. Take Care, BAM

  • That basil looks incredible, I bet it was so fragant! I love that smell. These look and sound delicious 🙂

    • The Thai basil was amazing, it made my whole kitchen smell wonderful and added a little brightness to our day. I cannot find it readily here in HK , so this was a very special treat. Take care, BAM

  • Jo-Lyn

    You never cease to amaze me! These look very yummy and so much fun! I love the noodles wrapped around them!! So creative and functional, too! I have never had Thai, I have always been afraid it would be too spicy, but this sounds like it might be just right!! =)

    • Hello Jo-Lyn! Actually there are many dishes from Thailand that can be very spicy. However that is the beauty of home cooking as you can adjust the heat to your liking. Trust me one of those little bird chilies goes a long way. Take Care, BAM

  • Bam, I have to ask if you are always deconstructing dishes while you eat in restaurants? You seem like a natural. Bam’s Kitchen certainly didn’t disappoint on this challenge. Nicely done!!!!

  • Doesn’t everyone deconstruct dishes in restaurants or is it just us foodies? In Asia everyone whips out their phone and takes a picture of what they were served. I do not know how we ever did it before all this technology? Amazing to think we could actually eat our food without it even being photographed first. LOL Thank you for your sweet comments. Take care, BAM

    • I love how you rolled the shrimps up like little croissants! and LOL yes, we Asians are quite guilty of photographing everything we eat. I remember once we were in a line up at a restaurant waiting for seats. 2 Asian girls by the window whipped out their cameras and started taking pictures of their food from all angles. The lady in front of me complained to her husband of how ridiculous photographing their food is! Oh gosh, and there I was holding my huge DSLR. She shoulda seen the things I do to take pictures for my blog! hehe..

      Oh and Bam, I am so excited to go to Bangkok! I might be going this year with some friends!! Did you say culinary capital?!?!?! YESSS!!!!!! Love, Sam

      • Sam, I am laughing out loud at your stories because this kind of thing happens here every day. I am actually happy to see it as a foodie it is amazing the pictures that people can capture just on their iphones and such.
        You will love Thailand and the people and the food. Be sure to go to the watermarket. It is one thing a foodie must experience while you are there. Take care, BAM

  • You are truly AMAZING Bam! These are so crispy and and such a perfect flavor combination.

    • Thank you Geni, I wish you were here to help me with the photography!!!!! Take Care, BAM

  • These look super tasty – love fried basil!

    • I love fried basil. I think fried basil looks like little stained glass windows…. Take Care, BAM

  • These look SO impressive! If I ever have a dinner party, I’m making these babies for sure! I really love the touch of the noodle around them. It makes them look like little parcels. You really have a great way of displaying your food!

  • Thank you Rachel. If you ever do host a diner party you can save your self so time by having them all ready and then just fry them up while your guests are there. Or you can fry and then keep hot and crispy in the oven for up to one hour before serving. Take Care, BAM

  • wow Bam, this recipe is all I wish for tonight….looks fantastic! Have a great weekend:)

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