Thai Basil Beef Rolls (Printable view)
Marinated beef, Thai basil and crunchy veg wrapped in rice paper, served with a zesty hoisin-peanut dip.
# What You'll Need:
→ Beef Filling
01 - 9 oz 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 & Vegetables
08 - 8 large rice paper wrappers
09 - 1 cup fresh Thai basil leaves, 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
# Steps:
01 - In a mixing bowl, combine soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic. Add the sliced beef and marinate for 15 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until cooked through. Transfer to a plate and let cool slightly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until just pliable. Place on a clean, damp towel.
04 - Arrange half a lettuce leaf, a few basil leaves, and small portions of carrot, cucumber, and bell pepper across the lower third of the rice paper. Add slices of cooked beef on top.
05 - Fold the sides of the rice paper over the filling, then roll tightly from the bottom to enclose the ingredients securely. Repeat with remaining wrappers and fillings.
06 - Whisk hoisin sauce, peanut butter, lime juice, water, and sriracha in a bowl until smooth. Sprinkle chopped peanuts on top.
07 - Arrange beef rolls on a serving platter. Serve whole or sliced in half, with dipping sauce alongside.
# Expert Advice:
01 -
- The beef soaks up a sweet-salty marinade that bursts through every bite—trust me, you might dip more than once.
- These rolls are endlessly adaptable, bright, and refreshing, which makes them perfect for impressing guests or perking up your own weekday lunch.
02 -
- If the rice paper is left too long in water, it turns mushy and impossible to roll neatly—timing is everything.
- Letting the beef cool just a bit before rolling keeps the veggies crisp and the wrappers from tearing.
03 -
- Always slice beef against the grain for the most tender results—it makes all the difference in each bite.
- Don’t skip wiping your hands between rolls: dry hands make rice paper much easier to handle and prevent sticking nightmares.