Dive into the vibrant, savory world of homemade Thai Basil Beef Rolls. This recipe guides you through creating stunningly fresh and flavorful rolls, packed with seasoned beef, crisp vegetables, and aromatic basil. Forget takeout—these rolls are surprisingly simple to make and perfect for a healthy lunch, impressive appetizer, or light dinner. We’re even including two incredible dipping sauces to elevate every bite.
Get ready to master the art of the rice paper roll. It’s easier than you think, and the result is a delicious, wholesome meal you’ll be proud to share.
Why You’ll Love This Thai Basil Beef Rolls Recipe
- Incredibly Fresh Flavor: The combination of savory ground beef, fragrant Thai basil, cool cucumber, and crisp carrots creates a perfect harmony of tastes and textures.
- Healthy & Light: Packed with protein and fresh vegetables, these rolls are a guilt-free option that satisfies without feeling heavy. It’s a fantastic way to enjoy a nutrient-rich meal.
- Perfectly Customizable: You can easily swap vegetables or adjust the spice level to your liking. This recipe is a great starting point for your own culinary creations. Check out our guide to sautéed vegetables for more ideas.
- Two Amazing Sauces: Why settle for one? We provide recipes for a rich and creamy peanut sauce AND a tangy, classic Nuoc Cham. There’s a dipping sauce for every palate!
Ingredients You’ll Need
This recipe breaks down the ingredients into four simple components: the beef filling, the roll wrappers, and our two signature dipping sauces.
For the Beef Filling
- 1 lb lean ground beef (90/10 recommended)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup fresh Thai basil leaves, roughly chopped
- 1/4 cup chopped cilantro
- 1 red chili, finely chopped (optional, for heat)
For the Rolls
- 16 sheets of rice paper (8.5-inch diameter)
- 4 oz vermicelli rice noodles
- 1 large head of butter lettuce, leaves separated
- 2 medium carrots, julienned
- 1 large cucumber, julienned
- 1 cup fresh mint leaves
For the Creamy Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp chili garlic sauce (like Sriracha)
For the Tangy Nuoc Cham Dipping Sauce
- 1/2 cup warm water
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 bird’s eye chili, thinly sliced
How to Make Thai Basil Beef Rolls (Step-by-Step)
Follow these simple steps to create your delicious Thai Basil Beef Rolls. The key is to have all your ingredients prepped and ready to go before you start assembling—a culinary practice known as ‘mise en place’.
Step 1: Cook the Beef Filling
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat. Stir in the soy sauce, fish sauce, and brown sugar. Cook for another 2-3 minutes until the sauce has thickened slightly. Remove from heat and stir in the chopped Thai basil, cilantro, and optional red chili. Set aside to cool slightly.
Step 2: Prepare the Noodles and Vegetables
Cook the vermicelli noodles according to the package directions. Typically, this involves soaking them in hot water for a few minutes until tender. Drain the noodles, rinse with cold water to stop the cooking process, and set aside. Ensure all your vegetables (carrots, cucumber, lettuce) are washed, julienned, and ready for assembly.
Step 3: Make the Dipping Sauces
For the peanut sauce, whisk together the peanut butter, warm water, hoisin sauce, lime juice, soy sauce, and chili garlic sauce in a small bowl until smooth. If it’s too thick, add a bit more warm water. For the Nuoc Cham, combine the warm water and sugar in a bowl, stirring until the sugar dissolves. Then, stir in the fish sauce, lime juice, garlic, and chili. Both sauces can be made ahead of time.
Step 4: Assemble the Thai Basil Beef Rolls
Fill a large, shallow dish (a pie plate works well) with warm water. Submerge one sheet of rice paper in the water for about 15-20 seconds, until it becomes pliable but not overly soft. Carefully lay it flat on a clean, damp surface or a plastic cutting board.
In the lower third of the wrapper, place a piece of butter lettuce. Top it with a small amount of rice noodles, some of the beef mixture, a few strips of carrot and cucumber, and a couple of mint leaves. Don’t overfill!
Fold the bottom edge of the rice paper up over the filling. Fold in the two sides, then roll it up tightly from the bottom to the top, like a burrito. Repeat with the remaining ingredients. Serve immediately with your prepared dipping sauces.
Expert Tips for Perfect Rolls Every Time
- Don’t Oversoak: Submerge the rice paper just long enough for it to become flexible. It will continue to soften as you add the fillings. Oversoaking makes it sticky and prone to tearing.
- Work Surface Matters: A damp, clean towel or a plastic cutting board works best for rolling. A dry wooden board can cause the wrapper to stick and tear.
- Prep is Key: Have all your filling components laid out in an assembly line. This makes the rolling process smooth and fast.
- Roll Tightly: A tight roll not only looks better but also holds together well when dipping. Tuck the filling in snugly as you roll. For another recipe that requires a good rolling technique, try our Healthy Chicken Crunch Wrap.
Variations and Substitutions
The beauty of these Thai Basil Beef Rolls lies in their versatility. Here are a few ideas:
- Protein Swap: Try this recipe with ground chicken, pork, or even crumbled tofu for a vegetarian option. For a seafood twist, consider our delicious Coconut Garlic Shrimp as a filling.
- Add More Veggies: Bell peppers, bean sprouts, or sliced avocado make great additions.
- Spice it Up: Add extra chili to the beef mixture or the dipping sauce for a fiery kick.
How to Store
Thai Basil Beef Rolls are best enjoyed fresh. However, if you have leftovers, you can store them by wrapping each roll individually in plastic wrap. This prevents them from sticking together. Store them in an airtight container in the refrigerator for up to 2 days. Note that the rice paper may harden slightly in the fridge.
Yes, they are generally a very healthy option. They are not fried and are packed with fresh vegetables, lean protein, and herbs. They offer a great balance of protein, carbs, and healthy fats.
You can, but they are best served fresh as the rice paper wrapper is softest right after rolling. If you need to make them ahead, prepare all the fillings and sauces, and then assemble the rolls just before serving for the best texture.
The best way to prevent sticking is to wrap each roll individually in plastic wrap if you need to store them. When serving, place them on a platter with a little space between each roll, or on a bed of lettuce leaves.
There are many options! Two of the most popular are a creamy, savory Peanut Sauce made with peanut butter and hoisin, and a tangy, light fish-sauce-based dip called Nuoc Cham. Our recipe includes instructions for both.
Lean ground beef (like 90/10) is excellent because it’s flavorful and not overly greasy. Alternatively, you can use very thinly sliced flank steak or sirloin that has been quickly stir-fried.
Yes, they are generally a very healthy option. They are not fried and are packed with fresh vegetables, lean protein, and herbs. They offer a great balance of protein, carbs, and healthy fats.
You can, but they are best served fresh as the rice paper wrapper is softest right after rolling. If you need to make them ahead, prepare all the fillings and sauces, and then assemble the rolls just before serving for the best texture.
The best way to prevent sticking is to wrap each roll individually in plastic wrap if you need to store them. When serving, place them on a platter with a little space between each roll, or on a bed of lettuce leaves.
There are many options! Two of the most popular are a creamy, savory Peanut Sauce made with peanut butter and hoisin, and a tangy, light fish-sauce-based dip called Nuoc Cham. Our recipe includes instructions for both.
Lean ground beef (like 90/10) is excellent because it’s flavorful and not overly greasy. Alternatively, you can use very thinly sliced flank steak or sirloin that has been quickly stir-fried.
Enjoy Your Homemade Rolls!
We hope you love this fresh and flavorful Thai Basil Beef Rolls recipe! It’s a fantastic dish that’s as fun to make as it is to eat. If you try it, let us know how it turned out in the comments below, and don’t forget to share your creations on Pinterest!
Thai Basil Beef Rolls
Thai Basil Beef Rolls: A Fresh & Flavorful Recipe
Ingredients
Equipment
Method
- Heat sesame oil in a large skillet. Sauté garlic and ginger for 30 seconds. Add ground beef and cook until browned. Drain fat. Stir in soy sauce, fish sauce, and brown sugar, cooking for 2-3 minutes. Remove from heat and mix in Thai basil and cilantro.
- Cook vermicelli noodles according to package directions. Drain and rinse with cold water. Prepare all vegetables by julienning them for easy assembly.
- For the peanut sauce, whisk all its ingredients in a small bowl until smooth. For the Nuoc Cham, dissolve sugar in warm water, then stir in remaining sauce ingredients.
- Submerge one rice paper sheet in warm water for 15-20 seconds. Lay it flat. In the lower third, layer lettuce, noodles, beef, and vegetables. Fold the bottom edge up, fold in the sides, and roll tightly. Repeat for all rolls.
- Serve the Thai Basil Beef Rolls immediately with the two dipping sauces.
Notes
Wrap Tightly: A snug roll holds together better for dipping and eating.
Prep All Ingredients First: Having everything ready makes the assembly process smooth and efficient.
