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Thai Basil Beef Rolls arranged on white platter with dipping sauce

Thai Basil Beef Rolls - Fresh Vietnamese-Style Spring Rolls

Fresh spring rolls filled with marinated flank steak, aromatic Thai basil, and crisp vegetables wrapped in delicate rice paper
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizer, Light Meal
Cuisine: Asian, Vietnamese
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak thinly sliced into strips
  • 12 rice paper wrappers
  • 1 cup fresh basil leaves whole
  • 1 cup fresh cilantro leaves
  • 1 medium cucumber julienned
  • 1 small carrot julienned
  • 1 small red bell pepper thinly sliced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp garlic minced
  • 1 tsp red chili flakes optional, for spice
  • 1 tbsp vegetable oil for cooking
  • salt and pepper to taste

Equipment

  • Sharp knife
  • Skillet
  • Shallow dish for water
  • Cutting board
  • Tongs

Method
 

  1. In a bowl, combine fish sauce, soy sauce, lime juice, brown sugar, minced garlic, and red chili flakes if using. Add the sliced beef and toss to coat. Marinate for 10-15 minutes.
  2. Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes until browned and cooked through. Season with salt and pepper to taste. Set aside to cool slightly.
  3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it softens. Carefully remove it and place it on a clean surface.
  4. In the center of the softened rice paper, place a few basil leaves, cilantro leaves, a few strips of cucumber, carrot, and bell pepper. Add a few strips of cooked beef on top.
  5. Gently fold the sides of the rice paper in, then roll it tightly from the bottom up to enclose the filling. Repeat with the remaining rice paper wrappers and filling ingredients.
  6. Arrange the rolls on a platter. Serve with a dipping sauce made of lime juice, fish sauce, and a touch of sugar, or any dipping sauce of your choice.

Notes

Use sharp knife to slice beef thinly against the grain for tenderness. Don't overfill rice paper to avoid tearing. Soften rice paper gradually - should be pliable but not too soft. Best eaten fresh but can be stored covered in fridge for few hours.