Description
Bright, hand-held rolls filled with savory ground beef, fresh herbs, and crunchy vegetables, perfect for a quick dinner or appetizer.
Ingredients
- 1 lb lean ground beef (85–90% lean)
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 cup shredded carrots
- 1 cup chopped bell peppers (mix colors for visual appeal)
- 1 cup fresh basil leaves (Thai basil if available; sweet basil is fine)
- 8 sheets rice paper wrappers
Instructions
- Heat a skillet over medium-high heat. Add the ground beef in a single layer, break it up with a spatula, and cook until no longer pink, about 6–8 minutes.
- If the beef releases a lot of fat, drain the excess into a heatproof container.
- Stir in the soy sauce and hoisin sauce, cooking for 1–2 minutes until the meat is evenly coated and glossy. Remove from heat.
- Transfer the beef to a bowl and let it cool for a few minutes.
- Fill a shallow bowl with warm water. Soften one rice paper sheet by submerging it for 10–15 seconds.
- Lay the softened sheet flat on a damp towel or clean surface. Place 2–3 tablespoons of the beef in the center, top with carrots, bell peppers, and basil leaves.
- Fold the sides over the filling and roll from the bottom to form a tight cylinder. Repeat with remaining wrappers and filling.
- Serve immediately with dipping sauces.
Notes
For lower sodium, use low-sodium soy sauce. Vegetarian swaps include crumbled firm tofu or cooked lentils.