Description
Thai Basil Rolls satisfy beef lovers quick Rec bright herb notes ProTip elevates flavor for vibrant easy dinners Quick prep serve with chili
Ingredients
Scale
- 8 oz flank steak or sirloin, very thinly sliced against the grain
- 2 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar or palm sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 8–10 rice paper wrappers
- 1 cup fresh Thai basil leaves
- 1 cup butter lettuce leaves
- 1/2 cucumber, julienned
- 1 small carrot, julienned
- 1/2 cup cooked vermicelli noodles (optional)
- 2 tablespoons roasted peanuts, roughly chopped
- 2 tablespoons fresh lime juice
- 3 tablespoons creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon gluten-free soy sauce or tamari
- 1 tablespoon lime juice or rice vinegar
- 1 teaspoon honey or sugar
- 2–3 tablespoons warm water
- 1 teaspoon sriracha or chili sauce (optional)
Instructions
- Whisk together the dipping sauce ingredients: peanut butter, hoisin, soy sauce, lime juice, honey, warm water, and optional sriracha. Add water a teaspoon at a time until you reach a smooth, pourable consistency. Set aside.
- Prepare the beef: lay the meat on a cutting board and season lightly with a pinch of salt. If you like, briefly marinate (10–15 minutes) with a splash of soy, fish sauce, garlic, and ginger.
- Cook the beef quickly: heat a light drizzle of oil in a skillet over medium-high heat. Sear the beef slices 30–60 seconds per side, just until lightly browned but juicy. Remove and let rest a minute.
- Prep the veggies and herbs: wash and dry the basil, lettuce, cucumber, and carrot. Julienne the cucumber and carrot so they roll neatly with the beef. Keep vermicelli nearby if using.
- Soften the rice papers: fill a wide, shallow dish with warm water. Submerge one rice paper for 8–12 seconds until just pliable, then lay it on a clean, damp towel.
- Assemble the rolls: on the bottom third of the wrapper, layer a lettuce leaf, a few basil leaves, a strip of beef, cucumber, carrot, and a small handful of vermicelli if using. Sprinkle chopped peanuts over the filling.
- Roll it up: fold the sides inward, roll tightly from the bottom, seal the edge with a light press. Repeat with remaining wrappers. Slice each roll in half.
- Serve: arrange on a platter with lime wedges and extra herbs. Serve with the dipping sauce on the side for dipping or drizzle over the rolls.
- Prep Time: 40 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Cuisine: Thai
Nutrition
- Serving Size: 8 rolls
- Calories: 340 calories
- Sugar: 6 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
Keywords: Thai Basil Beef Rolls, rice paper, Thai cuisine, gluten-free, beef rolls, weeknight dinner
