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A close-up shot of several Thai Basil Beef Rolls on a white plate, highlighting the fresh ingredients like basil, mint, and carrots wrapped in translucent rice paper.

Thai Basil Beef Rolls (That Don't Fall Apart!)

An easy-to-follow recipe for fresh and flavorful Thai Basil Beef Rolls. Learn how to make a savory beef filling, a tangy dipping sauce, and how to roll them perfectly so they don't fall apart. A perfect healthy appetizer or light dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch
Cuisine: Thai, Vietnamese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1 lb lean ground beef (90/10)
  • 3 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce low sodium recommended
  • 1 tbsp fish sauce
  • 1 tbsp lime juice freshly squeezed
  • 1/2 cup Thai basil leaves fresh, chopped
For Assembly
  • 12 rice paper wrappers (8-inch round)
  • 1 head butter lettuce leaves separated
  • 1 cup shredded carrots
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
For the Dipping Sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1 tsp fish sauce

Equipment

  • 1 Large Skillet
  • 1 Shallow Dish (for rice paper)
  • 2 Mixing Bowls

Instructions
 

Cook the Beef Filling
  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.
  2. Stir in the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
  3. Add the soy sauce and fish sauce, stirring to combine. Remove the skillet from the heat.
  4. Stir in the fresh lime juice and chopped Thai basil. Set the filling aside to cool to room temperature.
Prepare the Dipping Sauce
  1. In a small bowl, combine the rice vinegar, water, sugar, lime juice, and fish sauce.
  2. Whisk until the sugar is completely dissolved. Set aside.
Assemble the Rolls
  1. Fill a shallow dish with warm water. Submerge one rice paper wrapper for 15-20 seconds until it's pliable. Lay it flat on a damp work surface.
  2. On the bottom third of the wrapper, layer a lettuce leaf, a small handful of carrots, mint leaves, and cilantro. Top with 2-3 tablespoons of the cooled beef filling.
  3. Fold the bottom edge up over the filling. Fold in the left and right sides. Roll up tightly from the bottom to seal the roll completely.
  4. Repeat with the remaining wrappers and filling. Serve immediately with the dipping sauce.

Notes

Do not oversoak the rice paper wrappers, as they will become too delicate and tear easily.
Ensure the beef filling has cooled before assembling to keep the vegetables and herbs crisp.
Wrap the rolls tightly for the best results.
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