Thai Basil Beef Rolls (Printer-friendly)
Tender marinated beef, Thai basil and crunchy vegetables rolled in rice paper 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 Thai basil leaves, fresh and loosely packed
10 - 1 small carrot, julienned
11 - 1 small cucumber, julienned
12 - 1 red bell pepper, julienned
13 - 4 lettuce leaves, torn in halves
→ 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 sliced beef and allow to marinate for 15 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated beef and stir-fry for 2 to 3 minutes until beef is just cooked through. Set aside and allow to cool slightly.
03 - Fill a shallow dish with warm water. Immerse one rice paper wrapper in the water for 10 to 15 seconds until pliable.
04 - Place the softened rice paper on a damp surface. Arrange half a lettuce leaf, several Thai basil leaves, and portions of carrot, cucumber, and bell pepper across the lower third. Layer with cooked beef slices.
05 - Fold the sides of the wrapper over the filling. Roll tightly from the bottom upward, fully encasing the contents. Repeat with remaining ingredients.
06 - Whisk together hoisin sauce, peanut butter, lime juice, water, and sriracha in a small bowl. Garnish with chopped peanuts.
07 - Arrange prepared rolls on a platter, whole or sliced in half. Serve with dipping sauce alongside.
# Expert Hints:
01 -
- The way the beef mingles with sticky rice paper and crunchy vegetables feels like a secret shortcut to restaurant-worthy freshness.
- I never need to worry about making a giant mess—every roll is perfectly handheld and endlessly adaptable.
02 -
- If you let the rice paper sit in the water too long it just dissolves into a sticky mess—10 seconds is plenty.
- Letting the beef cool before rolling is key; hot fillings make the wrappers rip every time.
03 -
- If your rolls split, just overlap two wrappers—it happens to the best of us.
- Extra basil leaves tucked inside add a burst of fragrance right before every bite.