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Thai Basil Beef Rolls

Crispy pan-fried rice paper rolls filled with savory, spicy Thai basil beef. A texture-rich appetizer that is gluten-free friendly and bursting with aromatic flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Asian Fusion, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 1 lb ground beef (85% lean)
  • 1 cup Thai basil leaves packed, plus extra for rolling
  • 4 cloves garlic minced
  • 2 tsp fresh ginger grated
  • 2 red bird's eye chilies finely chopped (adjust to spice preference)
  • 1 shallot finely chopped
Stir Fry Sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp dark soy sauce optional for color
  • 1 tsp brown sugar
Assembly
  • 10-12 sheets rice paper wrappers round
  • 3 tbsp neutral oil for frying

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

  1. Heat 1 tbsp oil in a skillet over medium-high heat. Add garlic, ginger, shallots, and chilies. Sauté for 2 minutes until fragrant.
  2. Add ground beef and cook, breaking it up into crumbles, until browned and cooked through (approx 5-7 minutes).
  3. Whisk oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar in a small bowl. Pour over the beef and stir to coat.
  4. Turn off heat. Stir in 1 cup of chopped Thai basil leaves, letting them wilt in the residual heat. Transfer mixture to a bowl to cool slightly.
  5. Dip a sheet of rice paper in warm water for 2-3 seconds. Lay flat on a damp surface.
  6. Place a fresh basil leaf in the center, top with 2 tbsp of beef filling. Fold sides in and roll tightly.
  7. Heat remaining oil in a non-stick skillet over medium heat. Place rolls seam-side down.
  8. Fry for 3-4 minutes per side until golden and crispy. Ensure rolls do not touch each other in the pan.
  9. Serve immediately with sweet chili sauce or spicy lime dipping sauce.

Notes

Ensure the beef filling is not too wet before rolling to prevent the rice paper from breaking.