Thai Basil Beef Rolls (Print version)
Marinated beef, Thai basil and crisp veg rolled in rice paper, served with a tangy hoisin-peanut dip.
# Ingredient List:
→ Beef Filling
01 - 9 ounces flank steak or sirloin, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 teaspoon fish sauce
05 - 1 teaspoon brown sugar
06 - 1 clove garlic, minced
07 - 1 tablespoon vegetable oil
→ Rolls and Vegetables
08 - 8 large rice paper wrappers
09 - 1 cup Thai basil leaves, fresh, loosely packed
10 - 1 small carrot, julienned
11 - 1 small cucumber, julienned
12 - 1 red bell pepper, julienned
13 - 4 lettuce leaves, torn in half
→ Dipping Sauce
14 - 2 tablespoons hoisin sauce
15 - 1 tablespoon peanut butter
16 - 1 tablespoon lime juice
17 - 1 tablespoon water
18 - 1 teaspoon sriracha, optional
19 - 1 teaspoon chopped peanuts, for topping
# How To Make It:
01 - In a mixing bowl, blend soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic. Add thinly sliced beef and allow to marinate for 15 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Stir-fry the marinated beef for 2 to 3 minutes until just cooked through. Allow beef to cool slightly before assembling rolls.
03 - Fill a shallow dish with warm water. Soak one rice paper wrapper for 10 to 15 seconds until softened but still pliable.
04 - Place softened rice paper on a damp towel. Arrange half a lettuce leaf, a few Thai basil leaves, and a portion of carrot, cucumber, and bell pepper toward the lower third. Top with a portion of cooked beef.
05 - Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom to fully enclose. Repeat process for all wrappers.
06 - In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, water, and sriracha if using. Finish with a sprinkle of chopped peanuts.
07 - Present rolls whole or sliced in half, accompanied by dipping sauce.
# Expert Advice:
01 -
- Each bite bursts with freshness and umami in a way takeout never matches.
- This is one of those appetizers that doubles as an impressive, light meal for guests—no fork required.
02 -
- Over-soaking rice paper turns it too sticky to handle—I learned after more than a few casualties.
- Resting the cooked beef just a minute or two keeps the filling juicy and easier to roll.
03 -
- Have all your fillings prepped before you soften your first wrapper—rolling waits for no one.
- Rolling tightly is easier if you don’t overload the filling, even if your eyes want to pile it high.