Thai Basil Beef Rolls (Printable)

Savory beef with Thai basil and fresh vegetables wrapped in soft rice paper. A satisfying balance of salty, sweet, and spicy flavors, perfect for lunch or appetizers.

# What You'll Need:

→ Beef Filling

01 - 1 pound ground beef, 85-90% lean
02 - 1 tablespoon neutral oil
03 - 3 cloves garlic, minced
04 - 1 small shallot, finely minced
05 - 2 Thai bird's eye chilies, finely minced
06 - 1 small red bell pepper, finely diced
07 - 3 green onions, thinly sliced
08 - 1 cup fresh Thai basil leaves, roughly chopped
09 - 1 tablespoon fresh lime juice

→ Sauce Seasoning

10 - 1.5 tablespoons soy sauce
11 - 1 tablespoon fish sauce
12 - 0.5 tablespoon oyster sauce
13 - 1 teaspoon dark soy sauce
14 - 2-3 teaspoons brown sugar
15 - 1-2 tablespoons water

→ Rolls Assembly

16 - 12-16 large rice paper wrappers, 8.5 inches diameter
17 - 1.5 cups cooked jasmine rice or rice vermicelli noodles, cooled
18 - 1 cup shredded lettuce or thinly sliced cabbage
19 - 1 cup julienned cucumber, seeds removed
20 - 1 cup julienned carrots
21 - 1 cup fresh cilantro leaves
22 - 1 cup additional Thai basil leaves
23 - 1 cup fresh mint leaves
24 - Warm water for softening rice paper

→ Dipping Sauce

25 - 3 tablespoons fish sauce
26 - 3 tablespoons fresh lime juice
27 - 2.5 tablespoons warm water
28 - 1.5 tablespoons sugar
29 - 1 clove garlic, minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tablespoon finely shredded carrot
32 - 1 teaspoon finely chopped cilantro stems

# How To Make It:

01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar dissolves completely. Add water to achieve a glossy, pourable consistency. Set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot; stir-fry for 30-45 seconds until fragrant and lightly golden.
03 - Add minced chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until the aromatics are fully developed.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked through and browned in spots.
05 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef and vegetables. Toss thoroughly to coat and cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasoning if needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss for 30-45 seconds just until the basil wilts.
08 - Remove from heat and stir in fresh lime juice. Transfer beef mixture to a clean bowl and allow to cool completely to room temperature.
09 - While beef cools, prepare rice or noodles if using and allow to cool completely. Wash, trim, and arrange all vegetables and herbs in individual bowls for easy assembly.
10 - In a bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust seasoning for balanced salty, sour, sweet, and spicy notes. Chill if desired.
11 - Fill a large shallow dish with warm water. Arrange a clean, lightly oiled board or plate nearby. Position all filling components within easy reach.
12 - Working with one wrapper at a time, dip it into warm water for 3-5 seconds, rotating to moisten all edges evenly. Place the softened wrapper on the prepared board; it will continue to soften.
13 - Layer approximately 2-3 tablespoons cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tablespoons cooled beef mixture, cucumber strips, carrot strips, a small handful of lettuce, and a selection of cilantro, basil, and mint.
14 - Fold the bottom edge of the wrapper over the filling. Fold in both sides tightly, then roll away from you to form a neat cylinder with secure seams.
15 - Place each completed roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling components.
16 - Serve rolls immediately, either whole or sliced diagonally. Accompany with prepared dipping sauce. If preparing ahead, cover with a damp towel and plastic wrap; refrigerate for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.

# Expert Tips:

01 -
  • Every bite is a contrast: soft wrapper, crunchy vegetables, warm savory beef, and bright herbs all at once.
  • The filling is bold and aromatic but the rolls stay light and refreshing, never heavy.
  • You can prep everything ahead and let people roll their own at the table, which turns dinner into an event.
  • The dipping sauce is dangerously good, salty and tangy and just spicy enough to make you reach for another roll.
02 -
  • If your rice paper tears while rolling, it's either too wet or you've overfilled it; dip for less time and use less filling next round.
  • The beef must cool completely before rolling or the heat will make the wrappers sticky and impossible to work with.
  • Don't skip the lime juice at the end of cooking; it cuts through the richness and makes the beef taste alive.
  • If the wrappers stick to your board, rub a tiny bit of oil on the surface or use a damp cloth underneath.
03 -
  • Keep a damp towel over your finished rolls while you work so they don't dry out and crack.
  • If you're new to rolling, practice with one wrapper and some filling before you commit to the whole batch; the first one is always the worst.
  • Taste your dipping sauce before serving and adjust the sugar, lime, or fish sauce to your preference; balance is everything.
  • Don't be shy with the herbs; they're not just garnish, they're half the flavor and all of the freshness.
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