Description
How to make fresh Thai Basil Beef Rolls with tender beef, aromatic basil, and crisp veggies, perfect for a light and flavorful summer meal.
Ingredients
Scale
- Main Roll Components:
- 1 pound flank steak, thinly sliced against the grain
- 12–16 sheets rice paper wrappers, 8.5-inch diameter
- 1 cup fresh Thai basil leaves, packed
- 4 ounces rice vermicelli noodles, cooked according to package
- 1 head butter lettuce, leaves separated and washed
- 1 large English cucumber, julienned
- Marinade & Sauce Base:
- 1/4 cup fish sauce (nuoc mam)
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar, packed
- 2 cloves garlic, minced
- Flavor Enhancers:
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- Garnish & Spice:
- 1–2 red bird’s eye chilies, thinly sliced (optional)
- 1/4 cup roasted peanuts, crushed
Instructions
- Prep Marinade: Whisk together fish sauce, lime juice, brown sugar, minced garlic, soy sauce, and sesame oil in a bowl. This creates a flavorful marinade for your Thai Basil Beef Rolls. Ensure sugar fully dissolves for best results.
- Marinate Beef: Add the thinly sliced flank steak to your prepared marinade, ensuring each piece is well-coated. Let it marinate for at least 15-20 minutes at room temperature, or longer in the fridge, to infuse flavor into the beef.
- Cook Noodles: While beef marinates, cook rice vermicelli noodles according to package directions until tender-crisp. Drain and rinse with cold water to prevent sticking. Prepare your butter lettuce and julienne the cucumber for assembly.
- Cook Beef: Heat a skillet over medium-high heat. Quickly sear the marinated beef slices for 1-2 minutes per side until just cooked through and slightly caramelized. Don’t overcrowd the pan; cook in batches if necessary.
- Assemble Rolls: Set up your rolling station. Dip a rice paper wrapper in warm water until pliable, then lay it flat. Arrange lettuce, noodles, cucumber, cooked beef, and fresh Thai basil leaves. Tightly fold and roll your fresh Thai Basil Beef Rolls.
- Serve Rolls: Arrange your freshly rolled Thai Basil Beef Rolls on a platter. Garnish with crushed roasted peanuts and thinly sliced bird’s eye chilies if desired. Serve immediately with extra dipping sauce for a delightful meal.
Notes
Don’t over-soak rice paper; a quick dip in warm water is enough to prevent tearing.
Store leftover rolls in an airtight container in the fridge for 3-4 days, layering with parchment paper.
Substitute sirloin or skirt steak for flank steak, ensuring it’s thinly sliced against the grain.
Serve Fresh & Flavorful Thai Basil Beef Rolls immediately, chilled or at room temperature, with extra dipping sauce.
Score flank steak lightly before marinating for ultimate tenderness and better flavor absorption.
**Allergy Information:** Fish, Soy, Gluten, Peanuts, Sesame