Name: Thai Basil Beef Rolls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 small shallot, finely chopped; 1 pound ground beef (85/15); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon brown sugar; 1 tablespoon fresh lime juice; 1/2 teaspoon chili flakes or 1 minced Thai chili; 1 cup fresh Thai basil leaves, chopped; 8 to 10 rice paper wrappers; 1/2 cup fresh mint leaves (optional); 1/2 cup cilantro leaves (optional); 1/4 cup sliced green onion (optional); 1/4 cup julienned carrots or cucumbers (optional); 1/4 cup dipping sauce (soy-lime or chili-garlic blend)

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Introduction

These Thai Basil Beef Rolls are a fresh and flavorful appetizer perfect for any occasion. Combining savory ground beef with aromatic Thai basil and crisp vegetables, wrapped in delicate rice paper, they offer a delightful balance of textures and tastes.

The image shows a wooden board topped with two rows of six small spring rolls each, making a total of twelve pieces. Each spring roll is wrapped in a translucent rice paper that reveals dark brown cooked meat mixed with bright green leafy herbs inside, as well as small pieces of red chili. The fresh green leaves add a vibrant contrast to the rich meat colors. On the right side of the board is a white bowl filled with a reddish-brown dipping sauce that has visible sesame seeds and chili flakes floating on top. Two lime wedges and more green herbs are placed at the back of the board, adding freshness to the presentation. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
3 cloves garlic, minced
1 small shallot, finely chopped
1 pound ground beef (85/15)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon chili flakes or 1 minced Thai chili
1 cup fresh Thai basil leaves, chopped
8 to 10 rice paper wrappers
1/2 cup fresh mint leaves (optional)
1/2 cup cilantro leaves (optional)
1/4 cup sliced green onion (optional)
1/4 cup julienned carrots or cucumbers (optional)
1/4 cup dipping sauce (soy-lime or chili-garlic blend)

Instructions

Step 1: Heat the vegetable oil in a skillet over medium heat. Add minced garlic and shallots, sautéing until fragrant, about 1 minute. Add ground beef and cook, breaking it apart as it browns. When no longer pink, stir in soy sauce, oyster sauce, brown sugar, and chili flakes. Simmer for 2–3 minutes until the mixture thickens slightly and becomes glossy. Finish with fresh lime juice and chopped Thai basil. Remove from heat and let cool slightly.
Step 2: Prepare your wrapping station by filling a large shallow bowl or plate with warm water. Place a clean kitchen towel or cutting board nearby for assembling the rolls. Have rice paper wrappers, beef filling, fresh herbs, and optional vegetables within easy reach.
Step 3: Dip one sheet of rice paper into the warm water for 5–10 seconds. It should remain slightly firm when removed, as it will soften more while you work. Lay the wrapper flat on your towel or board.
Step 4: Place a small amount of beef filling near the bottom third of the rice paper. Add fresh herbs or vegetables if desired. Fold the bottom edge over the filling, tuck in the sides like a burrito, then roll up tightly but gently to enclose the filling.
Step 5: Repeat until all filling is used. Slice each roll in half with a sharp knife. Arrange on a plate seam-side down, garnish with extra herbs, and serve with dipping sauce on the side.

Tips & Variations

Substitute ground chicken or pork for beef if preferred, keeping the same seasoning.
Add shredded cabbage or bean sprouts to the filling for extra crunch.
Use a mild chili or omit chili flakes to reduce heat for sensitive palates.
For gluten-free soy sauce alternatives, try tamari or coconut aminos.

Storage

Store any leftover beef filling in an airtight container in the refrigerator for up to 3 days. Rice paper rolls are best eaten fresh but can be assembled ahead of time and kept covered in the fridge for a few hours. Reheat filling gently before assembling, and avoid refrigerating fully rolled rice paper as they may become soggy. Serve with fresh herbs and dipping sauce when ready.

How to Serve

This image shows five spring rolls arranged neatly in a row on a long white plate with a textured surface. Each roll has a translucent white rice paper wrap that reveals layers inside: dark brown cooked beef with a slightly glossy texture, bright green leafy herbs, and a few pieces of red chili on top. Fresh green mint leaves rest visibly on each roll, adding a fresh look. A glossy, dark sauce pools around the base of the rolls on the plate. In the background, a small white bowl with a brown dipping sauce that has floating bits of herbs is partially visible. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls vegan or vegetarian?

Yes, substitute the ground beef with seasoned tofu, tempeh, or a mixture of sautéed mushrooms and vegetables for a delicious plant-based version.

How do I prevent rice paper from tearing?

Soak rice paper just until pliable, not completely soft. Work on a damp towel or surface and handle the wrappers gently to avoid tearing during rolling.