Thai Basil Beef Spring Rolls Recipe
A little bit of everything in one bite: savory beef, cool herbs, crisp vegetables, and a bright dipping sauce. This restaurant-style Thai appetizer is fresh, satisfying, and perfect for a light dinner or sharing with friends.
Equipment
- Large Skillet
- Cutting board
- Small bowl
Ingredients
For the Beef Filling:
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili flakes or sriracha optional
- ½ cup fresh Thai basil leaves, chopped
For Assembling:
- 12 small flour tortillas or rice paper wrappers
- 1 cup shredded lettuce
- 1 carrot, finely shredded
- ½ cucumber, thinly sliced
- Extra basil leaves optional
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
Cook the Beef Filling
- In a large skillet over medium heat, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until fully browned, then drain any excess grease from the pan.
- Return the skillet to the heat and stir in the soy sauce, oyster sauce, hoisin sauce, and chili flakes (if using). Cook for 2-3 minutes until the sauce has coated the beef and thickened slightly.
- Remove the skillet from the heat and stir in the chopped Thai basil. Set the beef filling aside to cool slightly.
Assemble the Spring Rolls
- Prepare your assembly station with the cooled beef filling, shredded lettuce, carrot, cucumber, and extra basil leaves. If using rice paper wrappers, fill a shallow dish with warm water.
- Dip one rice paper wrapper into the warm water for 15-20 seconds until it becomes soft and pliable. Lay it flat on a clean, damp work surface.
- Place a spoonful of the beef filling on the lower third of the wrapper. Top with a small amount of lettuce, carrot, cucumber, and any extra basil leaves.
- Roll the wrapper up tightly like a burrito: fold the bottom edge over the filling, fold in the sides, and then continue rolling from the bottom to the top to seal.
- Repeat with the remaining wrappers and filling, being careful not to let the finished rolls touch each other on the plate to prevent sticking.
Mix the Sauce and Serve
- In a small bowl, whisk together the 2 tablespoons of soy sauce, lime juice, honey, and sesame oil until well combined.
- Serve the fresh spring rolls immediately with the dipping sauce on the side.
Notes
Rolling Tip: Use warm, not hot, water to soften the rice paper. A quick 15-20 second dip is all you need, as it will continue to soften after you remove it. This prevents it from becoming too sticky or tearing.
Preparation Tip: Ensure the beef filling has cooled to lukewarm before you start rolling. Hot filling can wilt the fresh vegetables and make the delicate rice paper more likely to tear.
Storage: Fresh spring rolls are best eaten immediately. If you have leftovers, wrap each roll individually and tightly in plastic wrap before refrigerating for up to 24 hours. This prevents them from sticking together and drying out.
Authentic Flavor: For a deeper, more authentic Thai umami flavor, add 1 tablespoon of fish sauce to the beef along with the other sauces during cooking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.