Thai Basil Beef Rolls (Print Version)

Marinated beef, Thai basil and crisp veg rolled in rice paper, served with a zesty hoisin-peanut dip.

# What You Need:

→ Beef Filling

01 - 9 ounces flank steak or sirloin, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 teaspoon fish sauce
05 - 1 teaspoon brown sugar
06 - 1 clove garlic, minced
07 - 1 tablespoon vegetable oil

→ Rolls and Vegetables

08 - 8 large rice paper wrappers
09 - 1 cup loosely packed Thai basil leaves
10 - 1 small carrot, julienned
11 - 1 small cucumber, julienned
12 - 1 red bell pepper, julienned
13 - 4 lettuce leaves, torn in half

→ Dipping Sauce

14 - 2 tablespoons hoisin sauce
15 - 1 tablespoon peanut butter
16 - 1 tablespoon lime juice
17 - 1 tablespoon water
18 - 1 teaspoon sriracha, optional
19 - 1 teaspoon chopped peanuts, for topping

# Preparation Steps:

01 - In a bowl, mix soy sauce, oyster sauce, fish sauce, brown sugar, and minced garlic. Add thinly sliced beef and marinate for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Stir-fry the marinated beef for 2 to 3 minutes until just cooked. Allow beef to cool slightly.
03 - Fill a large shallow dish with warm water. Dip a rice paper wrapper in the water for about 10 to 15 seconds, just until softened.
04 - Place the softened wrapper on a clean, damp towel. Layer half a lettuce leaf, a few Thai basil leaves, and a portion of carrot, cucumber, and red bell pepper in the lower third. Top with cooked beef slices.
05 - Fold the sides of the wrapper inward and roll tightly from the bottom upwards, enclosing the filling. Repeat process with remaining wrappers and ingredients.
06 - In a bowl, whisk together hoisin sauce, peanut butter, lime juice, water, and sriracha. Sprinkle with chopped peanuts.
07 - Serve rolls whole or sliced in half alongside the dipping sauce.

# Expert Advice:

01 -
  • If you've ever wanted restaurant-style rolls at home, here&aposs your shortcut (with extra basil thrown in just for you).
  • The flavors play off each other so well that one roll is never enough, and making them together turns any meal into an event.
02 -
  • If the rice paper sits in water too long it'll tear every time (learned after many sticky attempts).
  • Cooling the beef for a couple minutes before rolling keeps the veggies crisp and wrappers tight.
03 -
  • Chilling the beef before slicing makes wafer-thin strips a breeze.
  • Don't be shy with the basil; a big handful takes these from tasty to unforgettable.

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