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Thai Basil Beef Rolls

Fresh rice paper rolls filled with savory ground beef, crisp bell peppers, and aromatic Thai basil for a light, flavorful dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean recommended
  • 1 tablespoon soy sauce low-sodium preferred
  • 1 medium bell pepper (red or yellow) thinly sliced
  • 2 cups fresh Thai basil leaves
  • 2 cloves garlic minced
  • 1 package rice paper wrappers round, 8-9 inch
  • Warm water for soaking
  • 1 teaspoon ginger paste or freshly grated ginger optional
  • Sliced green onions optional garnish
  • Fresh cilantro optional garnish

Equipment

  • large skillet
  • Wide shallow dish for water
  • Cutting board or large plate
  • spatula

Method
 

  1. In a large skillet over medium-high heat, add ground beef and cook, breaking it into small crumbles with a spatula, until browned and no longer pink, about 5 minutes.
  2. Stir in soy sauce and minced garlic. Add thinly sliced bell peppers and sauté for 2 to 3 minutes until tender-crisp.
  3. Remove skillet from heat. Immediately fold in fresh Thai basil leaves, allowing the residual heat to wilt them and release their aromatic oils. Set mixture aside to cool slightly.
  4. Fill a wide, shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable but not mushy.
  5. Lay the softened wrapper on a clean, flat surface. Place 2 to 3 tablespoons of beef mixture in a horizontal line across the bottom third of the wrapper, leaving about 1 inch of space on the bottom and sides.
  6. Fold the bottom edge over the filling, then fold in the left and right sides toward the center. Roll upward from the bottom to create a tight, sealed package. Place seam-side down on a platter.
  7. Repeat with remaining wrappers and filling to make 8 to 10 rolls.
  8. Optional: For crispy rolls, heat oil in a skillet over medium-high heat. Place rolls seam-side down and cook for 2 minutes per side until golden brown and crunchy.
  9. Serve warm with your favorite dipping sauce such as sweet chili sauce or peanut sauce.

Notes

Storage: Best enjoyed fresh. Wrap individually in plastic wrap and store for 1 to 2 days in the refrigerator. Rice paper firms when cold; let sit at room temperature 15 minutes before eating. Crispy rolls can be reheated in a 350°F oven for 8 to 10 minutes. Substitutions: Use ground turkey or pork instead of beef. For gluten-free, use tamari instead of soy sauce. If Thai basil is unavailable, use regular basil plus fresh mint. Protein can be replaced with crumbled tofu for vegetarian version. Make-Ahead: Cook beef filling up to 2 days ahead and refrigerate. Bring to room temperature before rolling. Assembled rolls can be made 2 hours ahead; cover with damp paper towels and plastic wrap. Serving: Pair with sweet chili sauce, peanut dipping sauce, cucumber salad, pickled vegetables, jasmine rice, or fresh mango slices. Pro Tip: Don't over-soak rice paper; 10-15 seconds is enough. It continues to soften as you work with it.