Thai Basil Beef Rolls with Marinated Beef and Herbs
By Isabella Quinn
Prep
25 min
Cook
5 min
Total
30 min
Servings
4
Level
Medium
Marinating the thinner beef gives it a chance to pick up flavors from soy sauce‚ fish sauce‚ lime juice‚ garlic‚ and ginger․ I sauté the beef for a short time and let it cool somewhat while I set up to make the rice paper rolls․ This helps me handle the beef as I assemble the rolls․
Prep the filling ingredients before soaking rice wrappers․ Rice wrappers absorb water rapidly when soaked in hot water and absorb even more water during rolling․ My strategy is to soak rice wrappers in a pie plate‚ use a damp dish towel to roll each spring roll (this keeps the spring rolls from sticking to the dish towel while rolling)‚ and use the dish towel as a surface on which to set spring rolls․ Roll one spring roll at a time‚ or the rice wrappers may stick to each other․
The wrapper should have some give but shouldn't be soggy after soaking for 15 to 20 seconds․ Place small amounts of filling in the bottom third of the wrapper․ Fold the wrapper over the filling‚ tucking in the sides․ Roll the wrapper around the filling․ When served with a dipping sauce‚ the tightly rolled wrapper will hold together․
I eat these rolls fresh with peanut sauce or Nuoc Cham․ These rolls are a good appetizer to share․ To increase the calorie content of your rolls‚ add plain cooked vermicelli rice noodles and other ingredients․
Why you'll love this recipe
- The short marinating time helps the seasoning soak into the cooked meat․
- Thin cuts of beef take 3 to 5 minutes to brown and cook․ This allows time to set up your rolling station․
- Soaking the rice sheets for 15 to 20 seconds will soften them and ensure they are sturdy enough to be filled․
- Rolling the candy on a damp tea towel or plastic cutting board keeps the wrap from sticking to the table or other surface․
- Smaller fillings can be rolled securely․ Large fillings are likely to split the wrapper․
- Rice paper wraps the beef and herbs in a spring roll․
Ingredients
- •1 lb sirloin or flank steak (thinly sliced against the grain)
- •3 tbsp soy sauce
- •1 tbsp fish sauce
- •1 tbsp lime juice
- •2 cloves garlic (minced)
- •1 tsp ginger (freshly grated)
- •12 rice paper wrappers (12-15 wrappers)
- •1 cup Thai basil leaves (fresh)
- •½ cup cilantro (fresh)
- •½ cup mint leaves (fresh)
- •1 head butter lettuce (leaves separated)
- •2 carrots (peeled and julienned)
- •1 cucumber (julienned)
Instructions
- 1
Whisk the soy sauce, fish sauce, lime juice, garlic, and ginger in a medium bowl. Add the beef, toss until coated, and marinate for at least 20 minutes.
- 2
Heat a large skillet or wok over medium-high heat. Cook the marinated beef in a single layer, working in batches if needed, for 3-5 minutes until just browned and cooked through. Remove it from the pan and let it cool.
- 3
Fill a large shallow dish, such as a pie plate, with warm water. Arrange the beef, herbs, lettuce, carrots, and cucumber nearby.
- 4
Submerge one rice paper wrapper in the warm water for about 15-20 seconds, until soft and pliable but not limp. Lift it out and let excess water drip off.
- 5
Lay the softened wrapper on a clean, damp work surface. Place a lettuce leaf on the bottom third, then add a small amount of beef, Thai basil, cilantro, mint, carrots, and cucumber.
- 6
Fold the bottom edge of the rice paper snugly over the filling. Fold in the left and right sides, then roll from the bottom into a tight, sealed roll. Repeat with the remaining ingredients.
- 7
Serve the Thai basil beef rolls immediately with peanut sauce or Nuoc Cham.
FAQ
Nutrition (per serving)
Calories
380
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