Ingredients
Scale
- 8 ounces ground beef
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 cup shredded carrots
- 1/4 cup shredded cucumber
- 1/4 cup bean sprouts
- 1/2 cup Thai basil leaves
- 6 rice paper wrappers
- Dipping Sauce: 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sriracha (optional)
Instructions
- In a medium bowl, combine ground beef, soy sauce, fish sauce, brown sugar, garlic, and ginger. Mix well to combine.
- Heat a skillet over medium-high heat. Add the beef mixture and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Prepare a shallow dish with warm water. Dip each rice paper wrapper in the water for a few seconds until softened.
- Lay the softened rice paper wrapper on a flat surface. Place a spoonful of the cooked beef mixture in the center, along with some shredded carrots, cucumber, bean sprouts, and Thai basil leaves.
- Fold in the sides of the rice paper wrapper, then roll tightly from the bottom up, like a burrito.
- Repeat with the remaining ingredients. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sriracha (if using) for the dipping sauce.
- Serve the Thai Basil Beef Rolls immediately with the dipping sauce. Garnish with extra Thai basil, if desired.
Notes
For a vegetarian option, substitute the ground beef with crumbled tofu or cooked mushrooms. Store leftover rolls in an airtight container in the refrigerator for up to 24 hours. These are best served fresh. You can also add other vegetables like lettuce or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg