I still remember the first time I wrapped warm, savory beef and bright basil in a tender rice paper wrapper—every bite was a mix of texture and flavor that felt impossibly fresh. These Thai basil beef rolls are a quick, hands-on way to bring Thai flavors to the table: savory hoisin and soy-seasoned beef, crisp shredded carrots and bell pepper, and a hit of fresh basil wrapped in softened rice paper. They’re perfect for weeknights, casual gatherings, or anytime you want a light, make-at-the-table appetizer. If you enjoy experimenting with rice paper, you might also like this take on crispy rice paper spring rolls for a crunchy contrast.
Why you’ll love this dish
These rolls pack a lot into a small bite. They’re fast—most of the work is quick cooking and a few minutes of rolling—budget-friendly since they use a pound of lean ground beef, and flexible: swap in tofu or shredded chicken if you prefer. They combine warm cooked filling with cool fresh basil and raw veggies, so you get both comforting and refreshing notes in each bite. They’re also portable and fun to assemble, which makes them great for casual dinner nights, snack boards, or party finger food.
“Light, bold, and surprisingly satisfying—these rolls disappeared in minutes at our family gathering.” — a friend who can’t stop making them
How this recipe comes together
Start by quickly browning the ground beef with soy and hoisin so the meat takes on that sweet-savory backbone. Toss in shredded carrots and diced bell pepper just long enough to soften them while keeping a little crunch and color. Soften rice paper wrappers one at a time in warm water, then lay them flat and add a strip of the beef mixture with a few fresh basil leaves. Roll snugly like a small burrito so the roll holds together while you eat. The whole process is straightforward and fast—most cooks can finish the filling and assembly in 30–40 minutes total, and it scales easily if you’re feeding a crowd.
What you’ll need
- 1 lb lean ground beef (90/10 or 85/15)
- 1 tbsp soy sauce (use low-sodium to control salt)
- 1 tbsp hoisin sauce
- 1 cup shredded carrots
- 1/2 cup chopped bell peppers (mix colors for visual appeal)
- Fresh basil leaves (Thai basil if available; sweet basil works)
- Rice paper wrappers (8–12 wrappers depending on size)
Notes and substitutions: - For gluten-free: use tamari instead of soy sauce and check your hoisin (or use a tamari + honey + a pinch of five-spice).
- Vegetarian option: swap cooked crumbled firm tofu or cooked lentils for the ground beef.
- Add fresh herbs like mint or cilantro for a different aromatic profile.
Step-by-step instructions
- Heat a skillet over medium-high and add a touch of oil if your beef is very lean. Add the ground beef and break it up with a spatula.
- When the beef is about halfway browned, stir in 1 tbsp soy sauce and 1 tbsp hoisin sauce. Continue cooking until the beef is fully browned and the sauce is thickened and glossy, about 4–6 minutes total.
- Add the shredded carrots and chopped bell peppers to the skillet. Cook 2–3 minutes more—just until the vegetables are slightly tender but still have some bite. Remove from heat and let the mixture cool slightly so it won’t tear the rice paper.
- Fill a shallow bowl with warm water (not scalding). Soften one rice paper wrapper at a time by dipping for 8–12 seconds, then place it on a clean, damp tea towel or cutting board.
- Place 2–3 tablespoons of the beef mixture near the bottom third of the wrapper and top with 2–3 basil leaves. Fold the bottom edge over the filling, fold in the sides, then roll up tightly to seal.
- Repeat until all filling and wrappers are used. Serve immediately with dipping sauce of your choice.
Best ways to enjoy it
Serve these rolls warm or at room temperature alongside a dipping sauce—sweet chili sauce, hoisin-peanut sauce, or a simple mix of soy, lime juice, a touch of honey, and chili flakes work beautifully. For a sharing plate, arrange rolls on a long platter with small bowls of sauce and extra basil leaves for garnish. If you want a crunchy snack or a playful pairing, try serving them with lighter fried bites like easy fried string cheese bites on the side for a textural contrast.
Storage and reheating tips
- Refrigeration: Store assembled rolls in an airtight container lined with a damp paper towel to prevent drying. Eat within 24 hours for best texture (rice paper becomes chewier over time).
- Make-ahead: Prepare the beef filling up to 48 hours in advance and keep refrigerated. Soften wrappers and assemble shortly before serving to keep wrappers tender but not soggy.
- Freezing: Rice paper rolls don’t freeze well once assembled—the wrapper becomes brittle or mushy on thawing. You can freeze cooked seasoned beef in a sealed container for up to 3 months; thaw overnight in the fridge and assemble fresh.
- Reheating: If you prefer warm filling, gently reheat the beef in a skillet over low heat before assembling. Avoid microwaving assembled rolls, as the wrapper texture will change.
Pro chef tips
- Rice paper technique: Warm water should be tepid—not hot—so the wrapper softens quickly without becoming gluey. Dip for 8–12 seconds and shave off excess water by letting it sit a second on a damp towel before filling.
- Keep fillings dry-ish: Squeeze any excess moisture from shredded carrots or add a small pinch of cornstarch when cooking the veggies with the beef to absorb extra liquid.
- Rolling method: Think burrito-style—bottom fold first, then sides, then roll up. Tucking basil leaves inside rather than on top gives a burst of herb flavor in every bite.
- Flavor balance: Taste the beef before assembling; adjust with a splash more soy, hoisin, or a squeeze of lime if you want brightness.
- Make it kid-friendly: Omit spicy elements and finely chop veggies so the texture is more acceptable to younger eaters.
Creative twists
- Spicy kick: Stir in sriracha or finely chopped chilies to the cooked beef for heat.
- Peanut-lime version: Add chopped roasted peanuts to the filling and serve with a creamy peanut-lime dipping sauce.
- Vegetarian or vegan: Use crumbled, pan-fried tofu seasoned with soy and hoisin, and add shredded cabbage for crunch.
- Vietnamese-style: Add pickled daikon and carrot (do chua) and swap basil for mint and cilantro.
- Lettuce roll alternative: For a lighter, low-carb option, skip the rice paper and use butter lettuce leaves instead.
Common questions
Q: How long does it take to make these rolls from start to finish?
A: Plan on 30–40 minutes total: ~10–15 minutes to brown and season the beef and cook the veggies, plus 15–20 minutes for softening wrappers and rolling (time varies with how many people are rolling).
Q: Can I assemble these ahead of time for a party?
A: Assemble shortly before serving for the best texture. You can prepare and chill the beef filling up to 48 hours ahead; soften and roll wrappers right before guests arrive. If you must assemble early, place damp paper towels between layers and keep them in an airtight container, but expect some change in the wrapper texture.
Q: What if I don’t have fresh basil?
A: Fresh herbs are key to the bright flavor. If you don’t have basil, use mint or cilantro. Dried herbs won’t work—use extra fresh greens instead.
Q: Are these gluten-free?
A: Not as written—regular soy sauce and some hoisin sauces contain gluten. Use tamari and check labels on hoisin (or make a simple tamari + honey + garlic substitute) to make them gluten-free.
Q: Can the rice paper tear, and how do I prevent it?
A: Rice paper can tear if over-soaked or handled roughly. Soften briefly in warm water, lay it flat on a non-slip damp towel, and avoid stuffing too heavily. If a wrapper tears, you can overlap another wrapper or serve it as an open-style roll on a plate.
Q: What dipping sauces pair best?
A: Try sweet chili sauce, a hoisin-peanut blend, or a soy-lime-chili mix. A simple combo: 2 tbsp soy, 1 tbsp lime juice, 1 tsp honey, and a pinch of red pepper flakes.
If you want a printable checklist or a scaled-up shopping list for larger gatherings, tell me how many people you’re feeding and I’ll calculate quantities and timing.
Thai Basil Beef Rolls
Ingredients
For the beef filling
- 1 lb lean ground beef (90/10 or 85/15)
- 1 tbsp soy sauce (low-sodium recommended) Use tamari for gluten-free
- 1 tbsp hoisin sauce Check for gluten-free options
- 1 cup shredded carrots
- 1/2 cup chopped bell peppers Mix colors for visual appeal
- Fresh basil leaves Thai basil if available; sweet basil works too
For rolling
- 8–12 pieces rice paper wrappers Depends on size and thickness
Instructions
Cooking the beef filling
- Heat a skillet over medium-high and add a touch of oil if your beef is very lean.
- Add the ground beef and break it up with a spatula.
- When the beef is about halfway browned, stir in soy sauce and hoisin sauce.
- Continue cooking until the beef is fully browned and the sauce is thickened and glossy, about 4–6 minutes total.
- Add shredded carrots and chopped bell peppers, and cook for 2–3 minutes more.
- Remove from heat and let the mixture cool slightly.
Assembling the rolls
- Fill a shallow bowl with warm water. Soften one rice paper wrapper at a time by dipping for 8–12 seconds.
- Place the softened wrapper on a clean, damp tea towel or cutting board.
- Place 2–3 tablespoons of the beef mixture near the bottom third of the wrapper and top with 2–3 basil leaves.
- Fold the bottom edge over the filling, fold in the sides, then roll up tightly to seal.
- Repeat until all filling and wrappers are used.