Description
Fresh herbs, tender beef, crunchy vegetables, and a light wrap combine in these Thai Basil Beef Rolls. A flavorful and quick dish that’s ready in 20 minutes, featuring aromatic garlic, ginger, and five-spice with fresh cilantro, basil, and cucumbers.
Ingredients
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Chinese five-spice powder
- 1/3 cup low-sodium soy sauce or tamari
- 1/4 cup Thai chili sauce
- 1 teaspoon toasted sesame oil
- Black pepper, to taste
- 8 small flour tortillas or rice paper wrappers
- 4 Persian cucumbers, thinly sliced into matchsticks
- 2 cups fresh cilantro leaves
- 1 cup Thai basil leaves
- 1/4 cup green onions, finely chopped
- 1/3 cup roasted peanuts, roughly chopped
- Extra toasted sesame oil for brushing or drizzling (optional)
- Extra chili paste or soy/tamari for dipping (optional)
- For the Optional Sweet Chili Dipping Sauce:
- 1/3 cup honey
- 2 tablespoons ketchup
- 1–2 tablespoons chili paste
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic, finely grated
Instructions
- Wash all herbs and vegetables thoroughly, then pat dry.
- Prepare all fillings: slice cucumbers, chop peanuts, pick herbs.
- If making the optional dipping sauce, prepare it while the beef cooks.
- Place a large skillet over medium-high heat. Add ground beef and cook for 4–5 minutes until browned, breaking it apart.
- Stir in minced garlic, grated ginger, and Chinese five-spice powder. Cook for 1 minute until fragrant.
- Add soy sauce, Thai chili sauce, sesame oil, and black pepper. Stir and cook for 3–4 minutes until the sauce reduces and coats the beef.
- Remove from heat and stir in green onions, cilantro, and Thai basil. Set aside.
- Prepare the wrappers: Warm flour tortillas in the microwave for 10–15 seconds until pliable. For rice paper, dip one sheet at a time in warm water until flexible but firm, then lay flat on a clean towel.
- Assemble the rolls: Place a wrapper or tortilla on a clean surface. Spoon 2–3 tablespoons of beef filling into the center.
- Add cucumber matchsticks, cilantro, Thai basil leaves, and chopped peanuts.
- Fold in the sides and roll tightly. Repeat with remaining wrappers and filling.
- Make the dipping sauce: Whisk together honey, ketchup, chili paste, lime zest, lime juice, rice vinegar, tamari, grated ginger, and garlic until smooth. Adjust seasoning.
- Serve rolls arranged on a platter, optionally brushed with sesame oil, with dipping sauce and extra chili paste or soy sauce on the side.
Notes
- Control the spice level by adjusting the amount of chili sauce in the beef filling and offering extra on the side.
- Work with rice paper wrappers one at a time to prevent tearing or sticking. Keep assembled rolls covered with a damp towel.
- Cook the beef filling ahead of time and refrigerate for up to 3 days. Reheat before assembling.
- Ground chicken, turkey, or plant-based crumbles can be substituted for ground beef.
- Italian basil or fresh mint can be used if Thai basil is unavailable.
- For a nut-free option, use toasted sesame seeds or omit peanuts.
- Ensure vegetables are dry and assemble rolls just before serving to prevent sogginess.
- This recipe makes 8 rolls and can be easily doubled.
- Store assembled rolls tightly wrapped in plastic wrap in the refrigerator for up to 24 hours; rice paper may firm up slightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry, Roll-up
- Cuisine: Thai
Nutrition
- Serving Size: 1 roll
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