Moroccan Roasted Cauliflower with Tahini-Honey Sauce Recipe
Thai Basil Beef Rolls are fresh and flavorful Vietnamese-style rice paper rolls filled with tender marinated flank steak, aromatic Thai basil, cilantro, and crunchy vegetables like cucumber, carrot, and red bell pepper. These rolls are perfect as an appetizer or light meal, served with a zesty dipping sauce and ready in under 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Ingredients
Beef and Marinade
- 1 lb flank steak, thinly sliced into strips
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon red chili flakes (optional)
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper, to taste
Vegetables and Herbs
- 12 rice paper wrappers
- 1 cup fresh basil leaves, whole
- 1 cup fresh cilantro leaves
- 1 medium cucumber, julienned
- 1 small carrot, julienned
- 1 small red bell pepper, thinly sliced
Instructions
- Marinate the Beef: In a bowl, combine fish sauce, soy sauce, lime juice, brown sugar, minced garlic, and red chili flakes if using. Add the thinly sliced flank steak and toss thoroughly to coat. Let it marinate for 15 minutes to absorb the flavors.
- Cook the Beef: Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef strips and sauté for 4 minutes until browned and cooked through. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until it becomes pliable but not too soft. Place it carefully onto a clean surface for assembly.
- Assemble the Rolls: In the center of the softened rice paper, layer a few basil leaves, cilantro leaves, a handful of julienned cucumber, carrot, and red bell pepper. Add several strips of the cooked beef on top. Fold the sides inward and then roll tightly from the bottom to the top, fully enclosing the filling. Repeat with the remaining wrappers and ingredients.
- Serve the Rolls: Arrange the finished rolls on a platter. Serve immediately with a dipping sauce made of lime juice, fish sauce, and sugar or any preferred sauce for dipping.
Notes
- Use a sharp knife to slice the beef thinly against the grain for a tender texture.
- Do not overfill the rice paper to prevent tearing; keep filling small and manageable.
- Do not soak rice papers too long; they should be soft but still hold shape.
- Add extra vegetables like thinly sliced red cabbage or sprouts for more crunch.
- Adjust red chili flakes to control the spice level according to preference.
- Serve immediately or keep rolls covered with a damp towel to prevent drying out.
