Fresh And Fragrant Thai Basil Beef Rolls Recipe

If you're looking for a lighter dish that doesn't skimp on flavor, perhaps as a starter, or a lunch option, these Thai basil beef rolls are something a little different from a run-of-the-mill salad. Tasting Table recipe developer Jennine Rye has created this recipe which combines richly fragrant spiced ground beef with fresh and crispy raw veggies in delicate rice paper rolls, making for an utterly irresistible, as well as healthy, meal option.

You may be more familiar with a Chinese spring roll, which usually consists of a sort of pancake made of pastry, wrapped into a cylindrical shape around a filling, and then deep fried. These rolls, however, use rice paper as a wrapper, which is more common in Vietnamese cuisine. Because they are not deep fried, they are a lighter choice, perfect for those who are looking for a slightly more health-conscious way of enjoying this well-loved dish. And, because they use rice paper, instead of a wheat-based pasty wrap, this also makes them gluten-free; perfect for any diners who need to avoid gluten! 

As well as flavorful, these Thai basil beef rolls are relatively quick to cook and prepare, and should be ready to eat in half an hour. Read on to find out how you can make this fresh and fragrant dish at home. 

To begin this fresh and fragrant Thai basil beef rolls recipe, first, you will need to gather the ingredients. You will want ground beef, garlic, shallots, ginger paste, lemongrass, Thai basil, Chinese five spice, soy sauce (or a gluten-free alternative), sweet chili sauce, and some freshly squeezed lime juice.

You will also want scallions, cilantro, gem lettuce, and an avocado, to give the rolls a delicious freshness and crunch. Lastly, you will need rice paper rolls to wrap up the fragrant beef and the vegetables.

The first step to making these Thai basil beef rolls is to fry the ground beef over medium-high heat, using a little cooking oil if you're using mince with a lower fat content. By doing this first, you are taking advantage of a chemical process known as the Maillard reaction. The ground beef will become caramelized on its surface as it cooks, sealing in the meaty flavor and making for a slightly crispy texture, as well as giving it an appetizing reddish-brown color.

With the beef nicely browned, add in the minced garlic, the ginger paste, the lemongrass, and the Chinese five spice to the pan and cook for a few minutes. Then add the shallots, soy sauce, sweet chili sauce, and lime juice, and cook everything together for a few more minutes to make a wonderfully fragrant beef mixture that should be moist and a little sticky. Lastly, add in the Thai basil just before removing the pan from the heat. 

With the cooked element of the Thai basil beef rolls done, it's time to begin assembling the rolls. Soak the rice paper sheets one at a time in water to make them nice and malleable; you can either follow the packets instructions or use your hands to feel how soft they have become. Then remove the rice paper wrap from the water and lay it onto a cloth kitchen towel, and place some of the beef mixture along with the fresh ingredients into the centre of the wrap. Make sure not to overfill the wrapper, else it will be hard to roll it. To roll, think of the rice paper like a burrito, and simply fold in the sides and then roll it over to encase the other ingredients in a neat package. Repeat this process until you have used all the ingredients.

Once rolled, the Thai basil beef rolls are ready to eat right away. They can be enjoyed as they are or served with a variety of delicious dips. We recommend either a satay-style peanut sauce, or if that's not your thing, a sweet chili sauce will complement the Thai basil beef rolls perfectly, adding a lovely hint of sweetness and spicy zing.

If you need to store them for later, or if you end up with leftovers, it is important to store them correctly. Rice paper is prone to drying out or sticking, so it's best to wrap each roll separately in plastic wrap. Once wrapped they should retain their moisture, and can be stored in an airtight container in the fridge for a day or two.