Thai Basil Beef Rolls (Print version)

Savory ground beef with Thai basil and fresh vegetables wrapped in delicate rice paper, served with tangy dipping sauce.

# What You'll Need:

→ Beef Filling

01 - 1 lb 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

→ Roll Assembly

16 - 12-16 large rice paper wrappers, 8.5 inch 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, very finely 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 Steps:

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-frying for 30-45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and white portions of sliced green onions. Stir-fry for 20-30 seconds until fully aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked through with light browning.
05 - Add diced red bell pepper and cook for 2-3 minutes until slightly softened, maintaining medium-high heat.
06 - Pour prepared sauce seasoning over beef mixture. Toss thoroughly to coat and cook for 2-3 minutes, allowing sauce to reduce and cling to meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green portions of green onions, tossing just until basil wilts, approximately 30-45 seconds.
08 - Remove from heat and stir in fresh lime juice. Transfer beef mixture to a bowl and cool completely to room temperature, approximately 15-20 minutes.
09 - While beef cools, prepare rice or noodles if using and cool completely. Julienne all vegetables and arrange fresh herbs in individual bowls for efficient assembly.
10 - In a bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until sugar dissolves completely. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust seasoning to balance salty, sour, sweet, and spicy elements. Chill if desired.
11 - Fill a large shallow dish with warm but not hot water. Prepare a clean work board or plate, lightly oiling surface if rice paper tends to stick.
12 - Working with one wrapper at a time, dip rice paper into warm water for 3-5 seconds, rotating to ensure even moisture absorption. Place on prepared board; wrapper will continue softening.
13 - Layer 2-3 tablespoons cooled rice or noodles on bottom third of wrapper. Top with 2-3 tablespoons beef mixture, cucumber strips, carrot strips, small handful of lettuce, and portions of cilantro, Thai basil, and mint.
14 - Fold bottom edge of wrapper over filling. Fold in both sides, then roll tightly away from you to form a neat cylinder.
15 - Place roll seam-side down on serving plate. Repeat rolling process with remaining wrappers and filling components.
16 - Serve rolls immediately either whole or sliced diagonally, alongside prepared dipping sauce. If advance preparation is necessary, cover with damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to reach room temperature for 10-15 minutes before serving for optimal flavor and texture.

# Tips from the pros:

01 -
  • The entire dish comes together in under an hour, and most of that is just letting things cool down naturally.
  • Every bite hits you with salty, sweet, spicy, and herbal notes all at once—it's the kind of balanced flavor that keeps you reaching for another roll.
  • Once you nail the rolling technique, you'll realize you can stuff these with anything, making them endlessly adaptable to whatever's in your fridge.
02 -
  • Rice paper wrappers are forgiving only when they're properly softened—too little water and they'll crack when you roll them, too much and they'll fall apart in your hands; practice with one or two and you'll find your timing.
  • The beef mixture must be completely cool before you fill the rolls, or the heat will soften the wrapper unevenly and make rolling nearly impossible.
  • Don't skip cooling the rice or noodles either; warm rice will steam the wrapper and cause the same problems, plus it'll make your filling too loose.
03 -
  • If your rice paper wrappers stick to each other, lightly oil your fingers or work surface—a tiny amount goes a long way and prevents frustrating tears.
  • The dipping sauce is actually better the next day after the flavors marry; make it a few hours ahead if you can, or the night before.
  • These rolls can be assembled up to 3 hours ahead if you cover them tightly and refrigerate them, then brought to room temperature for 10 to 15 minutes before serving so the wrapper softens and the flavors aren't muted by the cold.
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