Thai Basil Beef Rolls (Printable)

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

# What Goes In:

→ 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, packed
15 - 1-2 tablespoons water

→ Rolls 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
19 - 1 cup julienned cucumber
20 - 1 cup julienned carrots
21 - 1 cup fresh cilantro leaves
22 - 1 cup fresh 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 - Combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar in a small bowl. 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 Thai chilies and the white parts of sliced green onions. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef to the skillet, breaking it into small pieces with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and lightly browned throughout.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss until evenly coated and cook for 2-3 minutes more, allowing the sauce to reduce and adhere to the meat. Adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of green onions. Toss gently for 30-45 seconds until the basil just begins to wilt.
08 - Remove from heat and stir in fresh lime juice. Allow the beef mixture to cool completely to room temperature.
09 - While the beef cools, cook rice or noodles if using and allow to cool completely. Prepare all vegetables and fresh herbs and arrange in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, fresh lime juice, sugar, and warm water. Stir until sugar fully dissolves. Add minced garlic, sliced Thai chilies, shredded carrot, and cilantro stems as desired. Taste and adjust seasoning to balance salty, sour, sweet, and spicy elements. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean work board or plate, lightly oiling if necessary to prevent sticking.
12 - Working with one rice paper wrapper at a time, dip it into the warm water for 3-5 seconds, rotating to moisten evenly. Place the softened wrapper on the work board; it will continue to soften as you work.
13 - Arrange approximately 2-3 tablespoons of cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tablespoons of the cooled beef mixture, several strips of cucumber and carrot, a small handful of lettuce, and portions of fresh cilantro, Thai basil, and mint.
14 - Fold the bottom edge of the wrapper over the filling. Fold in both sides, then roll tightly away from you to form a neat cylinder with sealed edges.
15 - Place the finished roll seam-side down on a serving plate. Repeat the process with remaining wrappers and fillings until all rolls are complete.
16 - Serve rolls immediately, either whole or sliced diagonally, with prepared dipping sauce. If storing, cover with a damp towel and plastic wrap; keep refrigerated for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.

# Expert Advice:

01 -
  • Every bite is cool and crunchy on the outside, warm and fragrant on the inside, like two recipes in one.
  • You can prep the beef ahead and let everyone roll their own, which turns dinner into something social and fun.
  • The dipping sauce is so good you'll want to pour it over everything else you eat that week.
  • It feels fancy and light without being fussy or leaving you hungry an hour later.
02 -
  • If your rice paper tears, it's because you soaked it too long or the water was too hot, keep it warm but not steaming.
  • Don't overfill the rolls or they'll split when you fold, less filling makes tighter, prettier rolls every time.
  • Let the beef cool completely before rolling or the heat will make the rice paper sticky and impossible to work with.
  • If the wrappers stick to the board, rub a tiny bit of oil on the surface before you start.
03 -
  • Work with one wrapper at a time and keep the rest covered so they don't dry out and crack on you.
  • If you're new to rolling, practice with just vegetables first so you don't waste the beef if a wrapper tears.
  • The dipping sauce should taste too strong on its own, it balances perfectly once you dip the mild, starchy roll into it.
  • Don't skip the lime juice in the beef, it cuts the richness and makes everything taste brighter and more alive.
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