Hmmm,

I like both flavors so I guess I never thought about it. Might do a minor taste test before taking it to the event.

You could try Spring Rolls. Perhaps minus the shrimp or substitute a bit of chicken if you want the protein.

And, I've been to similar events in L.A. and I am sure that if you decided to make extra to use more basil, You wouldn't have any problem gifting or sharing them.

Vietnamese Fresh Spring Rolls
Submitted by: Paula
Rated: 5 out of 5 by 172 members Prep Time: 45 Minutes
Cook Time: 5 Minutes Ready In: 50 Minutes
Yields: 8 servings

"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."
INGREDIENTS:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch
diameter)
8 large cooked shrimp - peeled,
deveined and cut in half
1 1/3 tablespoons chopped
fresh Thai basil
3 tablespoons chopped fresh
mint leaves
3 tablespoons chopped fresh
cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped
peanuts

DIRECTIONS:
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures