Description
These Thai Basil Beef Rolls are a delicious and fresh appetizer or light meal featuring fragrant Thai basil-infused ground beef wrapped in tender rice paper with crisp vegetables. The rolls are packed with authentic Southeast Asian flavors from fish sauce, oyster sauce, and fresh herbs, making them a perfect balance of savory, sweet, and spicy. Quick to prepare and easy to customize, they offer a refreshing handheld dish ideal for sharing or a healthy snack.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely sliced (optional, adjust to taste)
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
Roll Assembly
- 1 pack rice paper wrappers (approx. 10-12 sheets)
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup cucumber, julienned
- Lettuce leaves for wrapping
- Lime wedges for serving
Instructions
- Heat aromatics: In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, which will infuse the oil and form a flavorful base for the beef.
- Cook beef: Add the ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and fully cooked through, approximately 5 to 7 minutes, ensuring there are no pink bits remaining.
- Add sauces and sugar: Stir in the sliced red chili (if using), soy sauce, oyster sauce, fish sauce, and brown sugar. Mix thoroughly until all ingredients are well combined, then let the mixture simmer gently for 2 minutes to meld the flavors.
- Wilt basil: Add the fresh Thai basil leaves to the skillet and stir just until they wilt, which should take less than a minute. Remove the skillet from heat and allow the mixture to cool slightly before rolling.
- Soften rice paper: Prepare a large shallow plate with warm water. Dip each rice paper wrapper into the water for about 5 to 10 seconds until just pliable but not too soft, to avoid tearing.
- Assemble rolls: Lay the softened rice paper flat on a clean surface. Place a lettuce leaf on one side of the wrapper, then add a small scoop of the beef mixture along with shredded carrots, bean sprouts, and cucumber julienned strips.
- Roll tightly: Fold in the sides of the rice paper and roll it up tightly from the filled side, similar to a burrito, to secure all the ingredients well. Repeat until all the filling and wrappers are used.
- Serve: Arrange the Thai basil beef rolls on a serving platter and serve immediately with lime wedges on the side for squeezing over each roll for a fresh citrus kick just before eating.
Notes
- Adjust the amount of red chili to control the spiciness or omit if you prefer mild flavors.
- If fresh Thai basil is unavailable, substitute with holy basil or sweet basil, although it will alter the authentic flavor slightly.
- Ensure rice paper sheets are pliable but not overly soaked to prevent tearing during rolling.
- These rolls are best eaten fresh but can be stored covered in the refrigerator for up to 24 hours; soften the rice papers again before assembling if needed.
- Serve with a side of sweet chili sauce or peanut sauce for added dipping flavor if desired.
