Thai Basil Beef Rolls (Print Version)

Savory beef, Thai basil, and crisp vegetables in soft rice paper with tangy sauce. Light and flavorful.

# What You’ll Need:

→ Beef Filling

01 - 1 pound ground beef, 85-90% lean
02 - 1 tablespoon neutral oil (canola, vegetable, or peanut 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 or palm 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, 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 Make It:

01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar. Stir until sugar completely dissolves. Add water to achieve a glossy, pourable consistency. Set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet 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 fully aromatic.
04 - Add ground beef to the skillet, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned throughout.
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. Toss thoroughly to coat and cook for 2-3 minutes, allowing the sauce to reduce and cling to the meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss gently for 30-45 seconds until basil just wilts.
08 - Remove skillet from heat and stir in lime juice. Allow beef mixture to cool to room temperature before rolling.
09 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and herbs by washing, slicing, and arranging in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro. Adjust seasonings to balance salty, sour, sweet, and spicy flavors. Refrigerate if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate lightly oiled to prevent sticking. Arrange all filling ingredients within arm's reach.
12 - Working with one wrapper at a time, dip it in warm water for 3-5 seconds, rotating to moisten completely. Place on the board where it will continue softening.
13 - On the bottom third of the softened wrapper, layer 2-3 tablespoons cooled rice or noodles. Top with 2-3 tablespoons beef mixture, cucumber strips, carrot strips, lettuce handful, cilantro, basil, and mint.
14 - Fold the bottom edge over the filling. Fold in both sides, then roll tightly away from you to form a neat cylinder.
15 - Place each completed roll seam-side down on a serving plate. Repeat with remaining wrappers and filling.
16 - Serve rolls whole or sliced diagonally. Serve immediately with prepared dipping sauce. If preparing ahead, cover with a damp towel and plastic wrap. Store refrigerated for up to 2-3 hours. Allow rolls to reach room temperature for 10-15 minutes before serving.

# Additional Tips::

01 -
  • It's a hands-on experience: Rolling these yourself means you get to customize every single one to your taste, which somehow makes them taste better.
  • That basil-forward beef is addictive: The Thai basil doesn't just garnish—it transforms the whole filling into something herbaceous and alive.
  • They come together fast: Thirty minutes from idea to plate, which is rare for something this impressive.
  • The dipping sauce does all the heavy lifting: Tangy, spicy, and balanced, it's the reason people ask for seconds.
02 -
  • Water temperature is everything: I ruined an entire batch by using hot water thinking it would speed up softening—it made the wrappers tear before I could even roll them. Warm water is your friend.
  • Cool your beef completely: This was my second big lesson; warm filling turns the rice paper into mush and makes everything slide around. Patience here prevents catastrophe.
  • Don't overfill, no matter how tempting: I learned this when filling exploded out the side of a roll mid-bite. Three tablespoons looks skimpy but it's actually the perfect amount.
03 -
  • Toast your rice paper slightly: If you have a non-stick skillet, quickly heat a softened wrapper on it after rolling for just a few seconds per side—this seals any micro-tears and adds a subtle crispness that changes everything.
  • Keep everything cold except the water: Cold filling, cold vegetables, cold everything except the water you're softening the wrappers in. This contrast is why the rolls have such good texture.
  • Make a double batch of filling and freeze half: The beef mixture keeps beautifully frozen and thaws perfectly, so you can have fresh rolls whenever the craving hits without starting from scratch.
  • Add a tiny drizzle of sesame oil to the beef just before serving: It's not traditional, but a few drops add richness and fragrance that people always notice but can never quite name.
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