Thai Basil Beef Rolls (Print Version)
Tender beef, Thai basil and crisp veg wrapped in rice paper, served with a zesty 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, 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
# Step-by-Step Guide:
01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic in a mixing bowl. Add the sliced beef and marinate for 15 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Stir-fry the marinated beef for 2 to 3 minutes until just cooked through. Remove from heat and let cool slightly.
03 - Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until flexible but not overly soft.
04 - Lay the softened wrapper on a clean, damp towel. Layer half a lettuce leaf, several Thai basil leaves, and a portion each of carrot, cucumber, and bell pepper on the lower third of the wrapper. Add some cooked beef slices on top.
05 - Fold the sides of the wrapper inward and roll up tightly from the bottom, fully enclosing the filling. Repeat the process with remaining wrappers and filling.
06 - In a bowl, whisk hoisin sauce, peanut butter, lime juice, water, and sriracha until smooth. Sprinkle chopped peanuts over the sauce.
07 - Arrange beef rolls whole or halved on a platter and serve with the dipping sauce on the side.
# Expert Suggestions:
01 -
- The herby bite of fresh basil makes these rolls taste ultra lively, even before you dip them.
- You don’t even need to turn on the oven, and assembling them is just messy enough to feel fun.
02 -
- I once rushed the rice paper and let it soak too long—it became a sticky, tearing mess that couldn’t be salvaged.
- Chilling the cooked beef a few minutes before rolling makes assembly neater because the wrappers won’t wilt.
03 -
- Use a super sharp knife to slice the beef and rolls—ragged cuts make wrapping messy.
- A dash of lime zest in the sauce brightens all the flavors—even when you least expect it.