Description
These Thai Basil Beef Rolls are a fresh and flavorful appetizer or light meal featuring a savory ground beef filling infused with aromatic Thai herbs and spices, wrapped in delicate rice paper with crisp vegetables and fragrant herbs. Served with a tangy, sweet, and spicy dipping sauce, they are perfect for a crowd or an impressive party dish.
Ingredients
Scale
Beef Filling
- 1 lb ground beef, 85-90% lean
- 1 tbsp neutral oil (canola, vegetable, or peanut oil)
- 3 cloves garlic, minced
- 1 small shallot or 1/4 small red onion, finely minced
- 2 Thai birds eye chilies, finely minced or 1-2 tsp crushed red chili flakes
- 1 small red bell pepper, finely diced
- 3 green onions, thinly sliced (white and green parts separated)
- 1 cup fresh Thai basil leaves, loosely packed, roughly chopped
- 1 tbsp fresh lime juice
- 1 1/2 tbsp soy sauce (light or all-purpose)
- 1 tbsp fish sauce
- 1/2 tbsp oyster sauce
- 1 tsp dark soy sauce (optional)
- 2-3 tsp brown sugar or palm sugar, packed
- 1-2 tbsp water, as needed
Rice Paper Rolls
- 12-16 large rice paper wrappers (8.5 in diameter)
- 1 1/2 cups cooked jasmine rice or rice vermicelli noodles, cooled
- 1 cup shredded lettuce or thinly sliced cabbage
- 1 cup julienned cucumber
- 1 cup julienned carrots
- 1 cup fresh cilantro leaves
- 1 cup additional Thai basil leaves, whole or torn
- 1 cup fresh mint leaves
- Warm water for softening rice paper
Dipping Sauce
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2 1/2 tbsp warm water
- 1 1/2 tbsp sugar (white or palm sugar)
- 1 clove garlic, very finely minced or grated
- 1-2 Thai birds eye chilies, thinly sliced or 1/2-1 tsp chili flakes
- 1 tbsp finely shredded carrot (optional)
- 1 tsp finely chopped cilantro stems or green onion (optional)
Instructions
- Prepare Sauce Seasoning. In a small bowl, mix soy sauce, fish sauce, oyster sauce, dark soy sauce if using, and brown sugar. Stir until the sugar dissolves completely. Add water as needed to create a glossy, pourable sauce. Set aside.
- Sauté Aromatics. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot, stir-frying for 30-45 seconds until fragrant and beginning to turn golden.
- Add Spices and Onions. Add minced chilies and the white parts of the green onions to the skillet. Stir-fry for 20-30 seconds until aromatic, taking care not to burn the garlic.
- Cook Ground Beef. Add ground beef to the skillet, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently until mostly browned with some crispy edges.
- Incorporate Red Bell Pepper. Add diced red bell pepper. Continue cooking for 2-3 minutes until peppers soften slightly but remain crunchy.
- Add Sauce Seasoning. Pour the prepared sauce over the beef mixture. Toss thoroughly to coat. Cook for 2-3 minutes to reduce the sauce and cling to the meat. Adjust seasoning if needed.
- Finish with Herbs and Lime. Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss briefly until basil wilts (30-45 seconds). Turn off heat and stir in fresh lime juice. Allow beef mixture to cool to room temperature.
- Prepare Vegetables and Rice. While beef cools, cook jasmine rice or vermicelli noodles if needed and allow to cool. Julienne carrots, cucumber, shred lettuce, and wash herbs. Arrange all in bowls for assembly.
- Make Dipping Sauce. Mix fish sauce, lime juice, sugar, and warm water until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and optional herbs. Adjust flavors to balance salty, sour, sweet, and spicy. Refrigerate until serving.
- Set Up Rolling Station. Fill a large shallow dish with warm water. Prepare a cutting board or large plate for rolling (lightly oil if desired). Arrange cooled beef, rice or noodles, vegetables, and herbs within reach.
- Soften Rice Paper. Dip one rice paper wrapper in warm water 3-5 seconds, turning to moisten evenly. Place on the prepared surface; it will continue to soften as you work.
- Layer Fillings. Place 2-3 tbsp cooled rice or noodles on the bottom third of the wrapper. Add 2-3 tbsp beef mixture, then cucumber, carrot strips, a handful of lettuce, and a pinch of cilantro, basil, and mint.
- Roll the Spring Rolls. Fold the bottom edge over the fillings tightly, fold in both sides toward the center, then roll firmly away from you to form a neat cylinder. Place seam-side down on a plate. Repeat with remaining wrappers.
- Serve and Store. Serve rolls immediately with dipping sauce, whole or sliced diagonally. If storing, cover with damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow to sit at room temperature 10-15 minutes before serving.
Notes
- For a vegetarian alternative, substitute ground beef with crumbled tofu or a plant-based meat substitute and adjust sauces accordingly.
- Rice paper wrappers soften quickly; work one at a time to prevent sticking.
- Adjust chili quantity in beef and dipping sauce to suit your heat preference.
- Leftover rolls are best eaten within 2-3 hours to maintain wrapper texture.
- Fresh herbs are key to authentic flavor; do not skip or substitute with dried herbs.
