Description
These Thai basil beef rolls are a fast, fresh handheld snack that combines savory ground beef with crunchy vegetables and fresh herbs wrapped in rice paper.
Ingredients
- 1 pound lean ground beef (or ground chicken/shrimp)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon hoisin sauce (or 1 tsp honey + 1 tsp ketchup)
- 1 cup shredded carrots
- 1 cup bell peppers, cut into thin matchsticks
- 1 cup fresh basil leaves (Thai basil preferred)
- 6 rice paper wrappers
Instructions
- Heat a skillet over medium-high. Add the ground beef and break it apart with a spatula. Cook until no pink remains and the meat begins to brown, about 6–8 minutes.
- Stir in soy sauce and hoisin sauce. Cook another 1–2 minutes to meld flavors.
- Remove from heat and let cool for about 5 minutes.
- While cooling, shred the carrots and cut the bell peppers.
- Fill a shallow bowl with warm water. Dip one rice paper wrapper for 5–10 seconds until just pliable.
- Lay the wrapper flat on a clean surface. Place 2–3 tablespoons of the meat near the bottom third.
- Add a small handful of carrots, bell pepper strips, and 2–3 basil leaves on top.
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal. Repeat with remaining wrappers.
- Serve immediately with your favorite dipping sauce.
Notes
For vegetarian rolls, swap ground beef for crumbled firm tofu or seasoned tempeh. To reduce sodium, use low-sodium soy sauce.