Name: Thai Basil Beef Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: ¾ lb flank steak or sirloin, very thinly sliced; 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 2 teaspoons fish sauce; 1 teaspoon sugar; 1–2 Thai chilies, thinly sliced (optional); ½ cup Thai basil leaves, loosely packed; 8–10 rice paper wrappers; 1 cup julienned carrots; 1 cup julienned cucumber; ½ cup chopped lettuce or baby greens; ½ cup fresh cilantro leaves; Warm water, for softening wrappers; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon rice vinegar; Chili flakes or chili oil, to taste

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Thai Basil Beef Rolls

Bright, friendly, and utterly addictive, these Thai Basil Beef Rolls combine savory stir-fried beef with crisp vegetables and aromatic basil, all wrapped in delicate rice paper for a light yet satisfying bite. They’re perfect for a casual dinner, party platter, or when you want bold Thai flavors without a long ingredient list. For a quick side idea, you can pair them with a creamy pasta like 20-minute creamy tomato basil pesto pasta when you want a heartier spread.

Why make this recipe
If you’re tired of the same old sandwiches and heavy mains, this recipe is perfect because it delivers big Thai flavor in a fresh, handheld package that’s fun to assemble and even more fun to eat. The rolls are portable, customizable, and ready in about 20–30 minutes, solving dinner boredom while keeping things light and satisfying.

Step-by-Step Guide to Making Thai Basil Beef Rolls

Ingredients:
– ¾ lb flank steak or sirloin, very thinly sliced
– 1 tablespoon vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce
– 2 teaspoons fish sauce
– 1 teaspoon sugar
– 1–2 Thai chilies, thinly sliced (optional)
– ½ cup Thai basil leaves, loosely packed
– 8–10 rice paper wrappers
– 1 cup julienned carrots
– 1 cup julienned cucumber
– ½ cup chopped lettuce or baby greens
– ½ cup fresh cilantro leaves
– Warm water, for softening wrappers
– 2 tablespoons hoisin sauce
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon rice vinegar
– Chili flakes or chili oil, to taste

Directions:

Heat vegetable oil in a skillet over medium-high heat. Add garlic and stir for 30 seconds until fragrant.
Add sliced beef and stir-fry for 2–3 minutes until browned.
Stir in soy sauce, oyster sauce, fish sauce, sugar, and chilies (if using). Cook for 1–2 more minutes.
Add Thai basil and stir just until wilted. Remove from heat and let cool slightly.
Fill a shallow dish with warm water. Soak one rice paper wrapper for 5–10 seconds until softened.
Place wrapper on a damp surface. Layer beef, carrots, cucumber, lettuce, and cilantro near the bottom third.
Fold in the sides, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers.
Slice each roll into 2–3 bite-size pieces and arrange seam-side down on a plate.
Mix dipping sauce ingredients in a small bowl and serve with rolls.

Notes on technique while you cook:

Slice the beef very thinly across the grain so it remains tender; partially freezing the meat for 20 minutes makes it easier to slice.
Work quickly with the rice paper: it softens in seconds and will stick to itself—use a damp surface (a clean cutting board or damp towel) to assemble.
Let the beef cool slightly before rolling to avoid overly soggy rice papers from steam.

Keeping Thai Basil Beef Rolls Fresh

Refrigerator: Store wrapped rolls in an airtight container lined with a damp paper towel; keep at 35–40°F (1.5–4°C) and consume within 24 hours for best texture.
Short-term (room temp): If serving at a party, keep rolls covered and cool; do not leave out more than 2 hours at room temperature.
Freezing: Not recommended—rice paper becomes brittle and vegetables lose crunch after freezing.

Serving Suggestions for Thai Basil Beef Rolls

Serve on a large platter with an assortment of dipping sauces: hoisin-based sauce from the recipe, sweet chili sauce, or a peanut dipping sauce for variety.
Present rolls seam-side down and slice into 2–3 pieces each so guests can pick them up easily with chopsticks or fingers.
Garnish the serving plate with extra Thai basil, lime wedges, and toasted sesame seeds for visual pop and fresh aroma.
For a fuller meal, serve alongside steamed jasmine rice, a light cucumber salad, or grilled corn brushed with a tangy lime-sesame dressing.

Tips to make Thai Basil Beef Rolls
Q: How do I keep rice paper from getting too sticky or soggy?
A: Soak each wrapper only briefly (5–10 seconds) in warm water and assemble immediately on a damp surface. If you over-soak, the wrapper will be too soft and tear; if it’s too dry, re-dip quickly.

Q: How can I ensure the beef stays tender?
A: Slice thin across the grain and do a quick high-heat stir-fry—no more than 3–4 minutes in the pan. Marinade isn’t necessary because the sauces will flavor and caramelize rapidly.

Q: How do I adjust heat levels?
A: Remove the Thai chilies, or seed and use milder peppers. Add chili oil or flakes to individual dipping sauces so each guest can control spice.

Variations

Chicken or Pork: Substitute thinly sliced chicken breast or pork loin; cook until just done and finish with basil. These lean proteins are excellent carriers for the robust sauces.
Vegetarian/Vegan: Swap beef for thinly sliced marinated tofu or tempeh. Use soy/oyster sauce alternatives (mushroom-flavored oyster sauce or vegan soy) and add a splash of hoisin to boost umami. For a contrast in texture, roast strips of eggplant or portobello mushrooms before assembling.

FAQs
Q: Can I prepare the beef ahead of time?
A: Yes — cook the beef up to a day ahead and refrigerate in an airtight container. Reheat briefly in a skillet or let it cool and assemble cold; just remember that warm beef can make rice paper prone to moisture, so cool slightly before rolling.

Q: What can I use instead of Thai basil?
A: Sweet basil can work in a pinch but won’t have the same peppery, anise notes; if you’re after that signature flavor, add a small amount of fresh mint or cilantro to mimic brightness.

Q: How long will the dipping sauce keep?
A: The hoisin-soy dipping sauce keeps in the fridge for 4–5 days in a sealed jar. Stir well before serving and add a splash of water if it becomes too thick.

Q: Can I make these gluten-free?
A: Use gluten-free soy sauce (tamari) and check the oyster sauce brand for wheat; rice paper and fish sauce are typically gluten-free, but always read labels.

Q: What’s a good appetizer portion per person?
A: Plan on 3–4 rolls (split into bite pieces) per person as an appetizer; for a main course, allow 6–8 depending on appetite and sides.

More about plating and timing

If making for a party, line up your ingredients in an assembly line: one person soaks wrappers, one lays fillings, and another rolls. Prepare vegetables and beef in advance and chill them separately until assembly to keep wrappers dry and crisp.
Serve the dipping sauce chilled or at room temperature. Place small bowls around the table so guests can dunk without crowding.

Flavor and pairing notes

Thai basil is the aromatic star—its slightly spicy, licorice-like flavor elevates the savory beef. If you must substitute, boost fresh cilantro and a little lime zest.
The combination of soy, oyster, and fish sauce provides deep umami with a hint of ocean-salty complexity. The sugar balances the salt and helps caramelize the beef slightly in the pan.
Pair drinks lightly: crisp lager, dry Riesling, or a jasmine iced tea complement the rolls without overpowering them.

Party planning and scaling up

To scale, multiply ingredient quantities and work in batches when frying the beef to maintain high heat and good browning. Keep cooked beef warm in a shallow pan set over very low heat or in a 200°F oven briefly while you continue cooking the next batch.
Rice paper wrappers are inexpensive and easy to work with en masse—set out multiple shallow bowls of warm water so several people can dip at once.

Creative serving ideas

Make a “roll bar” with bowls of cooked protein (beef, chicken, tofu), various herbs (Thai basil, cilantro, mint), julienned vegetables, and a few dipping sauces to let guests build their own.
Use larger rice-paper sheets or double-wrap to make burrito-sized rolls for an on-the-go lunch, just be mindful of moisture—wrap tightly in parchment.

Common mistakes and how to avoid them

Over-soaking wrappers: Soak briefly and check flexibility; it should still be slightly firm when you place it down.
Overcrowding the pan: Stir-fry in smaller batches for better browning and less steaming.
Rolling too loosely: Fold sides in snugly before rolling from the bottom to keep fillings from shifting.

Final thoughts
These Thai Basil Beef Rolls are a delightful mix of textures and flavors — fresh herbs and crisp veg against savory, basil-scented beef. They’re adaptable, easy to scale, and ideal for anyone who loves hands-on meals that come together quickly.

Conclusion

For a quick visual walkthrough and an alternative take on timing and filling ideas, check out Half Baked Harvest’s version of 20 Minute Thai Basil Beef Rolls, which offers inspiring plating and edible variations. If you’re interested in a grilled approach and a tangy sweet chili accompaniment, Serious Eats has a great piece on Thai Beef Rolls with Sweet Chili Sauce that complements this recipe well.