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Close-up shot of delicious Thai Basil Beef Rolls, showcasing the fresh herbs and savory filling.

Easy Thai Basil Beef Rolls

These Thai Basil Beef Rolls are a delightful combination of juicy marinated beef, fresh herbs, and crisp vegetables, all wrapped in delicate rice paper. Served with a flavorful peanut dipping sauce, they are a perfect appetizer or light meal that's easy to make and bursting with vibrant flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Light Meal
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak, thinly sliced against the grain
  • 3 tablespoons soy sauce low sodium
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper, freshly ground
  • 1 package rice paper wrappers
  • 1-2 cups fresh Thai basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 medium carrot, julienned
  • 1/2 medium cucumber, julienned
  • Rice noodles vermicelli
  • 1/4 cup peanut butter creamy or chunky
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, grated
  • Sriracha, to taste
  • 2-4 tablespoons water

Equipment

  • Medium bowl
  • whisk
  • Large skillet or wok
  • shallow dish
  • cutting board
  • knife
  • small bowl

Method
 

  1. In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, garlic, ginger, sesame oil, and black pepper.
  2. Add the thinly sliced beef to the marinade and toss to coat evenly.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  4. Heat a large skillet or wok over medium-high heat.
  5. Add the marinated beef to the hot skillet in a single layer. Avoid overcrowding the pan.
  6. Cook for 2-3 minutes per side, or until the beef is cooked through and slightly browned. Don't overcook it.
  7. Remove the beef from the skillet and set aside to cool slightly.
  8. In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce, honey (or maple syrup), lime juice, garlic, ginger, and sriracha.
  9. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
  10. Taste and adjust the seasonings as needed.
  11. Fill a shallow dish with warm water.
  12. Take one rice paper wrapper and submerge it in the warm water for about 10-15 seconds, or until it becomes pliable. Be careful not to oversoak it.
  13. Carefully remove the rice paper wrapper from the water and lay it flat on a clean surface.
  14. In the center of the rice paper wrapper, arrange a small amount of rice noodles, a few slices of cooked beef, Thai basil leaves, mint leaves, cilantro leaves, julienned carrots, and julienned cucumber.
  15. Fold the sides of the rice paper wrapper inwards, then tightly roll it up from the bottom, like a burrito.
  16. Repeat with the remaining rice paper wrappers and filling ingredients.
  17. Serve the Thai Basil Beef Rolls immediately with the peanut dipping sauce.

Notes

If the rice paper sticks, lightly brush them with sesame oil. Ensure beef is sliced thinly and against the grain to prevent toughness. Adjust dipping sauce flavor to taste by adding more honey for sweetness, lime juice for tang, or sriracha for heat. For storage, wrap each roll individually in plastic wrap to prevent the rice paper from becoming sticky. Replace beef with tofu or shrimp for variations. Add chopped chili peppers for a spicier version. Avocado slices can add a creamy richness.