Thai Basil Beef Rolls (Print version)
Marinated beef, Thai basil and crisp vegetables wrapped in rice paper; served with a hoisin-peanut dipping sauce.
# What you'll need:
→ Beef Filling
01 - 9 oz 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
# How to make it:
01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic in a bowl. Add sliced beef and toss to evenly coat. Let 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. Remove from heat and allow to cool slightly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable.
04 - Place the softened wrapper on a clean, damp towel. Layer half a lettuce leaf, several Thai basil leaves, and small amounts of carrot, cucumber, and red bell pepper on the lower third. Top with a portion of cooked beef.
05 - Fold the sides of the wrapper inward, then tightly roll from the bottom to enclose the filling. Repeat with remaining ingredients.
06 - Whisk together hoisin sauce, peanut butter, lime juice, water, and sriracha in a small bowl. Sprinkle with chopped peanuts.
07 - Arrange beef rolls on a platter. Serve whole or sliced in half, accompanied by the dipping sauce.
# Expert suggestions:
01 -
- Each bite is a refreshing mix of crisp, tender, and herby that feels like a mini vacation.
- The recipe is surprisingly adaptable, so you can riff with whatever veggies you have on hand and still impress.
02 -
- Over-soaking rice paper makes it tear and impossible to roll—ten seconds is truly enough.
- Letting the beef cool slightly before assembling keeps the wrappers from unraveling or getting soggy.
03 -
- Slice the beef as thin as you can—a partially frozen cut makes this a cinch.
- Layering basil close to the rice paper lets the beautiful green leaves show through for dramatic presentation.