Easy Thai Basil Beef Rolls Recipe | Fresh & Flavorful Thai-Inspired Appetizer
Savory, aromatic, and bursting with flavor — these Thai Basil Beef Rolls feature tender beef seasoned with garlic, chili, and fresh Thai basil, wrapped in delicate rice paper or lettuce leaves. A vibrant dish that’s perfect as an appetizer, snack, or light meal inspired by authentic Thai cuisine.
Equipment
- Wok or large skillet
- Mixing bowls
- Sharp knife/mandoline
- Cutting board
- Rice paper station (warm water + towel)
- Baking sheet (if using egg roll wrappers)
- Tongs & spatula
Ingredients
For the beef filling:
- 1 lb (450 g) ground beef (80–85% lean)
- 3 cloves garlic, minced
- 2 shallots, finely diced
- 2 Thai bird’s eye chilies (or 1 serrano), minced
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp lime juice
- 1 cup Thai basil leaves, torn
For the rolls:
- 12 rice paper sheets (or lettuce leaves/egg roll wrappers)
- 1 cup julienned carrots
- 1 cup cucumber strips
- ½ cup bean sprouts
- ½ cup cooked rice vermicelli (optional, drained well)
- Fresh mint or cilantro (optional)
For dipping sauces:
- Nam pla prik (fish sauce, lime, sugar, garlic, chilies)
- Sweet chili sauce
Instructions
- Make the sauce: Whisk fish sauce, soy sauce, oyster sauce, sugar, and a splash of water.
- Cook the beef: Heat oil in a wok/skillet. Add garlic, shallot, and chilies; stir-fry until fragrant. Add beef, cook until browned. Pour in sauce, simmer 1–2 minutes. Remove from heat, fold in Thai basil and lime juice.
- Prep veggies/noodles: Julienne carrots and cucumber; rinse bean sprouts; drain noodles thoroughly.
- Assemble rice paper rolls: Dip rice paper briefly in warm water, lay on damp towel. Add lettuce, beef filling, veggies, herbs, and noodles. Fold sides, roll tightly.
- Alternative crispy rolls: Use egg roll wrappers, fill with cooled beef mixture and veggies, roll tightly, bake/air-fry at 400°F (200°C) for 12–15 minutes until golden.
- Serve: Arrange rolls seam-side down, garnish with basil leaves, and serve with dipping sauces.
Notes
- Basil tip: Always add Thai basil off heat to preserve aroma.
- Moisture control: Pat veggies and noodles dry before rolling to prevent soggy wrappers.
- Heat level: Adjust chilies to taste; Thai bird’s eye for authentic spice, jalapeño for milder.
- Make-ahead: Beef filling can be cooked 2 days ahead; refresh with basil and lime before rolling.
- Variations: Swap beef for chicken, pork, or tofu; add mango or pineapple for sweet-heat fusion.
- Storage: Fresh rice paper rolls best eaten same day; baked rolls can be refrigerated 2 days and re-crisped in oven/air fryer.