Directions

1. 1

   Heat a large nonstick skillet over high heat. Add the ground pork, breaking it up with a spoon as it cooks. Season with kosher salt and black pepper. Cook for about 5 minutes, stirring frequently, until the pork is completely cooked through with no pink remaining. Transfer the cooked pork to a paper towel-lined plate using a slotted spoon and allow it to cool.

2. 2

   In a small bowl, combine the hoisin sauce with the drained and chopped water chestnuts. Once the pork has cooled slightly, add it to the hoisin mixture and stir until everything is well combined. Set the filling aside to cool completely before assembly.

3. 3

   Fill a wide, shallow container such as a pie plate with lukewarm water. Place 2 rice paper sheets in the water and let them soften for about 45 seconds. Remove one softened sheet at a time and lay it flat on a paper towel, then cover it with another paper towel. Repeat with the remaining sheets, stacking them with paper towels between each layer. Let the stacked papers sit for 1 to 2 minutes until they become pliable.

4. 4

   Working with the rice papers in the order they were removed from the water, invert the stack onto a clean work surface. Place 3 rice papers on your work surface and sprinkle each one with 1/8 teaspoon of the black sesame seeds.

5. 5

   On the bottom third of each rice paper, place 1 fresh basil leaf. Top the basil with 1 tablespoon of the cooled pork filling.

6. 6

   Fold the right and left edges of the rice paper toward the center over the filling, pressing firmly. Then fold the bottom edge of the rice paper upward toward the center and roll gently but firmly until the roll reaches the top edge, forming a rectangle approximately 1.5 by 2 inches. Repeat until all 24 wraps are assembled.

7. 7

   Cover the assembled wraps with a damp paper towel, then cover everything with plastic wrap. The wraps can be held at room temperature for up to 3 hours. Do not refrigerate, as the rice paper will become hard and brittle.