Description

How to make Thai Basil Beef Rolls with tender marinated beef, fresh basil, and crisp veggies that are light, refreshing, and perfect for summer entertaining.

Ingredients

Scale

Main Components:
1 pound flank steak, thinly sliced against the grain
16 sheets (8.5-inch diameter) rice paper wrappers
4 ounces (1/2 block) rice vermicelli noodles
1 head butter lettuce, leaves separated
2 medium carrots, julienned
1 English cucumber, julienned
Aromatics & Fresh Herbs:
1 cup fresh Thai basil leaves, packed
1/2 cup fresh mint leaves
3 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup good quality fish sauce
Seasonings & Marinade:
2 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon light brown sugar, packed
1 teaspoon toasted sesame oil
Optional Toppings & Heat:
1/4 cup dry roasted peanuts, chopped
1–2 teaspoons sriracha (for dipping sauce, optional)

Cook Mode Prevent your screen from going dark

Instructions

Marinade Beef: Slice flank steak thinly against the grain. Combine soy sauce, brown sugar, sesame oil, and minced garlic with the beef. Marinate for at least 15 minutes, ensuring rich flavor for your delicious Thai Basil Beef Rolls. This base is key!
Prep Veggies & Noodles: Cook rice vermicelli according to package directions until tender; drain and rinse with cold water. Julienne carrots and cucumber, then separate butter lettuce leaves. Having all your fresh components ready makes assembly a breeze.
Cook Beef: Heat a skillet over medium-high. Sear marinated beef slices for 1-2 minutes per side until beautifully browned and cooked through. Work in batches to avoid overcrowding the pan, ensuring a perfect sear.
Craft Dipping Sauce: Whisk together fish sauce, fresh lime juice, and the remaining minced garlic. Taste and adjust. If you like heat, stir in sriracha. This zesty sauce perfectly complements your Fresh Thai Basil Beef Rolls.
Soften Wrappers: Fill a shallow dish with warm water. Briefly dip one rice paper wrapper for 15-20 seconds until it becomes soft and pliable. Lay it flat on a clean, damp surface, ready for filling your rolls.
Assemble Rolls: On the softened wrapper, layer lettuce, vermicelli, cooked beef, carrots, cucumber, mint, and plenty of Thai basil. Fold the sides in, then tightly roll from the bottom up to create neat Fresh Thai Basil Beef Rolls.
Serve & Enjoy: Arrange your freshly made rolls on a platter. Serve immediately with the prepared dipping sauce and a sprinkle of chopped peanuts. These vibrant Thai Basil Beef Rolls are perfect for a refreshing summer meal or appetizer!

Notes

Briefly dip rice paper wrappers for 15-20 seconds; over-soaking makes them sticky and prone to tearing.

Store assembled rolls in an airtight container in the refrigerator for 1-2 days, up to 3-4 days maximum.

Flank steak can be substituted with thinly sliced chicken breast or cooked shrimp; adjust cooking times accordingly.

Serve Fresh Thai Basil Beef Rolls immediately and chilled with the dipping sauce for a refreshing summer meal.

Prep all fillings—beef, noodles, veggies—a day ahead; store separately and assemble rolls just before serving.

**Allergy Information:** Fish, Soy, Gluten, Peanuts, Sesame