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Thai Basil Beef Rolls Recipe

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3.9 from 14 reviews

Thai Basil Beef Rolls are a fresh and flavorful appetizer or light meal featuring tender, marinated flank steak wrapped in aromatic basil leaves and rice paper. Enhanced with crisp cucumber, carrot, and red bell pepper, these rolls deliver a perfect balance of savory, spicy, and herbal notes, ideal for Thai cuisine lovers and quick, healthy eating.

Ingredients

Beef Marinade and Cooking

  • 1 lb flank steak, thinly sliced into strips
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic, minced
  • 1 teaspoon red chili flakes (optional)
  • 1 tablespoon vegetable oil (for cooking)
  • Salt and pepper, to taste

Fresh Rolls

  • 12 rice paper wrappers
  • 1 cup fresh basil leaves, whole
  • 1 cup fresh cilantro leaves
  • 1 medium cucumber, julienned
  • 1 small carrot, julienned
  • 1 small red bell pepper, thinly sliced

Dipping Sauce (suggested)

  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar

Instructions

  1. Marinate the Beef: In a bowl, combine fish sauce, soy sauce, lime juice, brown sugar, minced garlic, and red chili flakes if using. Add the thinly sliced flank steak and toss well to coat all pieces. Let the beef marinate for 10-15 minutes, allowing the flavors to infuse.
  2. Cook the Beef: Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef strips and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  3. Prepare the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it softens and becomes pliable. Carefully remove and place it on a clean flat surface for filling.
  4. Assemble the Rolls: In the center of the softened rice paper, lay a few fresh basil leaves, cilantro leaves, and a small handful each of julienned cucumber, carrot, and red bell pepper. Top with a few strips of the cooked beef. Fold the sides of the rice paper inward and then roll tightly from bottom to top to enclose the filling securely. Repeat with remaining wrappers and ingredients.
  5. Serve: Arrange the rolls on a serving platter. Serve immediately with a dipping sauce made from lime juice, fish sauce, and sugar or any preferred dip. Enjoy fresh for the best texture and flavor.

Notes

  • Thinly slice the beef against the grain for maximum tenderness.
  • Do not overfill the rice paper to prevent tearing during rolling.
  • Soften rice paper wrappers briefly to keep them pliable but firm enough to roll.
  • Experiment with additional vegetables like red cabbage or bean sprouts for crunch.
  • Adjust spice level by varying the amount of red chili flakes or omitting them.
  • Store leftover rolls in an airtight container covered with a damp cloth in the refrigerator for up to 2 days.
  • Rolls can be frozen unassembled or wrapped tightly; thaw before use and soften rice paper before assembling.

Find it online: http://bitezly.com/thai-basil-beef-rolls-recipe/