Thai Basil Beef Rolls
A fast and flavorful hand-held meal featuring warm garlicky beef wrapped in rice paper with fresh basil and crunchy vegetables.
Ingredients
Beef Filling
- 8 oz beef sirloin, very thinly sliced Slice across the grain for tenderness.
- 2 cloves garlic, minced
- 1 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp fish sauce Optional for vegetarian swaps.
- 1 tbsp lime juice, fresh
- 1 tsp sugar
Veggies and Wraps
- 1 cup fresh basil leaves Thai basil preferred; regular sweet basil works.
- 1 cup rice paper wrappers About 8–10 sheets; count depends on size.
- 1 piece carrot, julienned
- 1 piece cucumber, julienned
- 1 serving Peanut sauce or sweet chili sauce for dipping
Instructions
Cook the Beef
- Heat a skillet over medium heat. Add a splash of oil and sauté the minced garlic until fragrant, about 20–30 seconds.
- Add the thinly sliced beef in a single layer. Cook, stirring occasionally, until browned and just cooked through, 2–4 minutes depending on thickness.
- Stir in soy sauce, fish sauce, lime juice, and sugar. Cook for another minute to let flavors meld. Remove pan from heat and allow the beef mixture to cool slightly.
Assemble Rolls
- Prepare the rice paper wrappers per package instructions: briefly dip one sheet into warm water (10–20 seconds) until pliable but not falling apart. Lay it flat on a damp cutting board or clean towel.
- On the lower third of the wrapper, place a few basil leaves, a spoonful of the beef mixture, and some julienned carrot and cucumber. Don’t overfill.
- Fold the left and right sides in over the filling, then roll tightly from the bottom up, enclosing the filling and forming a neat cylinder.
- Repeat with remaining wrappers and filling. Serve immediately with peanut sauce or sweet chili sauce on the side.
Notes
Assembled rolls are best eaten within 24 hours. Store in an airtight container lined with a damp paper towel to prevent wrappers from drying. Cook the beef in batches if your pan is small to avoid steaming.