Thai Basil Beef Rolls

# Required Ingredients:

→ Beef Filling

01 - 1 lb ground beef, 85-90% lean

02 - 1 tablespoon neutral oil

03 - 3 cloves garlic, minced

04 - 1 small shallot, finely minced

05 - 2 Thai bird's eye chilies, finely minced

06 - 1 small red bell pepper, finely diced

07 - 3 green onions, thinly sliced

08 - 1 cup fresh Thai basil leaves, roughly chopped

09 - 1 tablespoon fresh lime juice

→ Sauce Seasoning

10 - 1.5 tablespoons soy sauce

11 - 1 tablespoon fish sauce

12 - 0.5 tablespoon oyster sauce

13 - 1 teaspoon dark soy sauce

14 - 2-3 teaspoons brown sugar, packed

15 - 1-2 tablespoons water

→ Rolls Assembly

16 - 12-16 large rice paper wrappers, 8.5 inches diameter

17 - 1.5 cups cooked jasmine rice or rice vermicelli noodles, cooled

18 - 1 cup shredded lettuce

19 - 1 cup julienned cucumber

20 - 1 cup julienned carrots

21 - 1 cup fresh cilantro leaves

22 - 1 cup additional Thai basil leaves

23 - 1 cup fresh mint leaves

24 - Warm water for softening rice paper

→ Dipping Sauce

25 - 3 tablespoons fish sauce

26 - 3 tablespoons fresh lime juice

27 - 2.5 tablespoons warm water

28 - 1.5 tablespoons sugar

29 - 1 clove garlic, finely minced

30 - 1-2 Thai bird's eye chilies, thinly sliced

31 - 1 tablespoon finely shredded carrot

32 - 1 teaspoon finely chopped cilantro stems

# Directions:

01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar dissolves completely. Add water to achieve a glossy, pourable consistency. Set aside.

02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot, stirring constantly for 30-45 seconds until fragrant and lightly golden.

03 - Add minced chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until fully aromatic.

04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes over medium-high heat, stirring frequently, until mostly cooked through and browned in spots.

05 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes until slightly softened but still retaining some texture.

06 - Pour the prepared sauce seasoning over the beef and vegetables. Toss thoroughly to coat all ingredients evenly. Cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Taste and adjust seasoning as needed.

07 - Reduce heat to low. Add chopped Thai basil and the green parts of the green onions, tossing gently for 30-45 seconds until the basil just begins to wilt.

08 - Remove skillet from heat and stir in fresh lime juice. Transfer the beef mixture to a clean bowl and allow it to cool completely to room temperature.

09 - While beef cools, cook jasmine rice or rice vermicelli noodles if using, then cool completely. Prepare all vegetables and fresh herbs, arranging them in separate bowls for easy assembly.

10 - In a bowl, combine fish sauce, lime juice, warm water, and sugar, stirring until sugar is fully dissolved. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust seasonings to achieve balance of salty, sour, spicy, and sweet flavors. Refrigerate until ready to serve.

11 - Fill a large shallow dish with warm water (not hot). Prepare a clean work board or large plate, lightly oiling if needed to prevent sticking.

12 - Working one wrapper at a time, submerge it in warm water for 3-5 seconds, rotating gently to ensure even moistening. Place the softened wrapper on the prepared board where it will continue to soften.

13 - On the bottom third of the rice paper wrapper, layer approximately 2-3 tablespoons of cooled rice or noodles. Top with 2-3 tablespoons of cooled beef mixture, several strips of cucumber and carrot, a small handful of lettuce, and a selection of cilantro, Thai basil, and mint leaves.

14 - Fold the bottom edge of the wrapper over the filling. Fold in both sides firmly, then roll tightly away from you to form a neat cylinder. Ensure the roll is snug but not so tight as to tear the wrapper.

15 - Place each completed roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling until all are complete.

16 - Serve rolls immediately, either whole or sliced diagonally. Accompany with the prepared dipping sauce. If storing, cover with a damp towel and plastic wrap, refrigerating for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving for optimal texture and flavor development.

# Expert Suggestions:

01 -

The contrast between warm, aromatic beef and cold, crisp vegetables creates a texture experience thats almost addictive.
You can prep everything ahead and let everyone roll their own, turning dinner into an interactive, low-stress event.
That dipping sauce alone is worth the effort, sharp and tangy with just enough heat to wake up your taste buds.
Its naturally dairy-free and easy to make gluten-free, so it works for nearly every dietary preference without compromise.

02 -

Oversoaking rice paper is the fastest way to ruin a roll, a quick dip is enough and the wrapper will keep softening on the board.
Let the beef cool completely before rolling or the heat will make the wrapper sticky and impossible to work with.
Dont skip the lime juice at the end, it brightens the whole filling and cuts through the richness of the beef.
If your rolls keep tearing, your wrappers might be too thin or old, switch brands and store them in a cool, dry place.

03 -

Keep a damp kitchen towel over finished rolls as you work so they dont dry out and crack before you serve them.
If youre new to rolling, practice with one wrapper and some lettuce first, once you get the motion down the rest will come easily.
Taste your dipping sauce before serving and adjust the balance, it should hit all four notes, salty, sour, sweet, and spicy, in harmony.
Use kitchen shears to cut finished rolls cleanly instead of a knife, it prevents squishing and keeps the filling intact.