Description
Description Bright and addictive Thai Basil Beef Rolls combine savory stir-fried beef with crisp vegetables and aromatic basil, all wrapped in delicate rice paper for a light and satisfying bite.
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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Instructions
- 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
- Notes
- Slice beef thinly across the grain for tenderness; briefly freeze to make slicing easier. Assemble quickly on a damp surface to avoid sticky rice paper.