Thai Basil Beef Rolls (Printer-friendly)
Tender beef and Thai basil with crisp veg wrapped in rice paper, served with a tangy hoisin-peanut dip.
# What You'll Need:
→ 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 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, halved
→ 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 sauce (optional)
19 - 1 teaspoon chopped peanuts (for topping)
# How To Make It:
01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic in a mixing bowl. Add thinly sliced beef and 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 just cooked through. Transfer to a plate and let cool slightly.
03 - Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until softened, then lay flat on a damp towel.
04 - Arrange half a lettuce leaf, several basil leaves, julienned carrot, cucumber, and bell pepper in the lower third of the softened wrapper. Add a portion of cooked beef.
05 - Fold the sides of the rice paper inward over the filling, then roll tightly from the bottom up to enclose. Repeat with remaining wrappers and ingredients.
06 - In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, water, and sriracha. Transfer to a serving dish and sprinkle with chopped peanuts.
07 - Arrange beef rolls on a platter. Serve whole or halved, accompanied by the dipping sauce.
# Expert Tips:
01 -
- Building each roll feels almost meditative, and the zesty dip reveals a new craveable flavor each time.
- They're endlessly customizable so fussy eaters and flavor adventurers both end up beaming at the table.
02 -
- If you soak rice paper even a few seconds too long it turns sticky and nearly impossible to handle – work quickly and confidently.
- Letting the beef cool offbeat the wilted greens conundrum and kept the veggies crisp and bright.
03 -
- Don’t panic if your first roll tears – simply eat the evidence and keep going, they get easier and prettier with a little practice.
- Toasting peanuts for the sauce topping delivers an extra layer of fragrant crunch that really seals the deal.