Thai Basil Beef Rolls: Fresh Thai Flavors in Every Bite
Fresh rice paper rolls filled with savory Thai basil beef, rice noodles and crunchy vegetables, served with a quick peanut-lime dipping sauce.
By Dora Ortiz
These rolls take everything you love about Thai basil beef, garlicky, salty, a little sweet and peppery from the basil, and wrap it up with cool noodles and crunchy vegetables. Hot and cold, soft and crisp, all in one bite.
Why You’ll Love Them
- Fresh and filling: a full meal you can eat with your hands.
- Fast filling: the beef cooks in under 10 minutes.
- Great for sharing: set everything out and let everyone roll their own.
Rolling Tips
Work on a damp surface. A wet cutting board or clean kitchen towel stops the rice paper from sticking.
Don’t overfill. About 2 tablespoons of beef is plenty. Too much filling makes the wrapper tear.
Roll tight. Pull the first fold snugly over the filling before you tuck in the sides. A tight roll holds together and cuts cleanly in half.
Make It Your Own
Swap the beef for ground chicken or pork, add sliced mango or avocado, or use sriracha mayo instead of peanut sauce.
Storage
Store leftover beef and vegetables separately in the fridge for up to 3 days and roll fresh when you’re ready to eat.
Recipe
Thai Basil Beef Rolls: Fresh Thai Flavors in Every Bite
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
- Calories
- 430
Ingredients
Thai basil beef
For the rolls
Peanut-lime dipping sauce
Instructions
- Cook the noodles. Cook the rice vermicelli according to the package (usually 3 to 4 minutes in boiling water). Drain, rinse under cold water and drain again well.
- Make the Thai basil beef. Heat the oil in a large skillet over high heat. Add the garlic and chilies and stir for 30 seconds. Add the beef and cook, breaking it up, until browned with crispy edges, 5 to 6 minutes. Pour off excess fat.
- Season the beef. Stir in the soy sauce, oyster sauce, fish sauce and brown sugar and cook 1 minute until glossy. Turn off the heat and fold in the basil until just wilted. Let the beef cool for 10 minutes so it doesn't tear the wrappers.
- Whisk the sauce. Whisk all the dipping sauce ingredients together, adding warm water a spoonful at a time until smooth and pourable.
- Soften a wrapper. Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 5 to 10 seconds, just until flexible, and lay it on a damp cutting board. It will keep softening as you work.
- Fill and roll. Place a lettuce leaf on the lower third of the wrapper, then add a small bundle of noodles, a few carrot and cucumber sticks, herbs and 2 tablespoons of the beef. Fold the bottom over the filling, fold in the sides, then roll up tightly like a burrito. Repeat with the rest.
- Serve. Serve right away with the peanut-lime sauce for dipping.
Notes
- Don't over-soak the wrappers. They should still feel slightly firm when you take them out of the water.
- Keep finished rolls under a damp towel so they don't dry out or stick together.
- Gluten-free option: use tamari instead of soy sauce and check that your oyster and hoisin sauces are gluten-free.
Nutrition is an estimate per serving: about 430 calories.
Frequently Asked Questions
Can I make these rolls ahead of time?
They're best within a few hours. Wrap each roll individually in plastic wrap and refrigerate for up to 1 day. The wrappers firm up in the fridge, so let them sit at room temperature 15 minutes before serving.
What's the difference between Thai basil and regular basil?
Thai basil has purple stems and a sweet anise flavor that holds up to heat. Regular Italian basil works too, it's just milder.
Can I use steak instead of ground beef?
Yes. Thinly slice 1 lb flank or sirloin steak against the grain and stir-fry it over high heat for 2 to 3 minutes.
