Name: Thai Basil Beef Rice Paper Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai-inspired
Ingredients: 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 small shallot, finely chopped; 1 pound ground beef (85/15); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon brown sugar; 1 tablespoon lime juice; ½ teaspoon chili flakes or 1 minced Thai chili; 1 cup Thai basil, chopped; 8–10 rice paper wrappers; Optional Add-ins:; ½ cup mint; ½ cup cilantro; ¼ cup green onion; ¼ cup julienned carrots or cucumber; Dipping sauce of choice

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Say goodbye to boring dinners with these Thai Basil Beef Rice Paper Rolls—a vibrant, flavor-packed fusion of Thai street food and fresh spring roll style. Imagine tender ground beef infused with garlic, shallot, soy, and lime, all wrapped in a light rice paper shell with fragrant herbs and crisp veggies. It’s juicy, spicy, savory, and refreshing all at once.

Whether you’re making a fun dinner for two, a party appetizer, or a meal prep win, these rolls bring bold flavors with minimal fuss. Plus, they’re customizable with herbs and veggies you love. If you’ve never used rice paper before, don’t worry—this recipe walks you through every step like a pro.

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Thai Basil Beef Rice Paper Rolls

Why You’ll Love This Recipe

Fresh meets savory: Crisp herbs and veggies balance the umami-packed beef.
Versatile: Great for lunch, dinner, or party platters.
Customizable: Swap out the protein or fillings to suit your taste.
No deep frying: All the flavor, none of the oil splatter.
Light but satisfying: Wrapped in rice paper for a low-carb option.

Ingredients

1 tablespoon vegetable oil
3 cloves garlic, minced
1 small shallot, finely chopped
1 pound ground beef (85/15)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 tablespoon fresh lime juice
½ teaspoon chili flakes or 1 minced Thai chili
1 cup Thai basil leaves, chopped
8 to 10 rice paper wrappers

Optional Fillings:

½ cup fresh mint leaves
½ cup cilantro leaves
¼ cup sliced green onion
¼ cup julienned carrots or cucumbers

For Serving:

Dipping sauce (soy-lime or chili-garlic blend)

Instructions

1. Cook the Beef

Heat oil in a skillet over medium heat. Add garlic and shallot and sauté until fragrant—about 1–2 minutes.

Add ground beef, breaking it up with a spoon, and cook until fully browned.

Stir in soy sauce, oyster sauce, brown sugar, and chili flakes. Simmer for 2–3 minutes until thickened slightly.

Remove from heat. Stir in lime juice and chopped Thai basil. Let the filling cool for a few minutes before assembling.

2. Prep the Rolling Station

Fill a shallow plate or pan with warm water. Set up a clean surface for rolling and have your fillings nearby.

3. Soften the Rice Paper

Dip one rice paper wrapper into the warm water for about 5–10 seconds—just until soft but not mushy. Lay it flat on a clean towel or cutting board.

4. Assemble the Rolls

Place a spoonful of the beef filling near the bottom third of the wrapper. Top with your choice of herbs, veggies, and extras.

Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly like a burrito.

Repeat with the remaining wrappers and filling.

5. Serve and Enjoy

Slice the rolls in half, if desired, and serve with your favorite dipping sauce.

Variations

Make it vegetarian: Swap beef for tofu crumbles or sautéed mushrooms.
Spicy upgrade: Add more Thai chilies or drizzle sriracha into the rolls.
Add rice noodles: For a more filling roll, add a small handful of cooked vermicelli.
Use ground chicken or pork: Works just as well as beef and changes up the flavor.

Heating and Storage

Storage: Store uncut rolls in an airtight container lined with damp paper towels. Refrigerate for up to 2 days.
Reheating: These rolls are best enjoyed fresh or chilled. Reheating isn’t recommended.
Meal prep tip: Cook the beef mixture ahead of time and assemble fresh rolls when ready to serve.

Frequently Asked Questions

Can I make these rolls ahead of time?

Yes—just keep them covered with a damp paper towel and plastic wrap in the fridge. Best eaten within 1–2 days.

What’s the best way to stop rice paper from sticking?

Use a clean, damp towel or smooth cutting board for rolling, and don’t over-soak the wrappers.

Is Thai basil necessary?

It adds that signature flavor, but you can substitute with regular basil if needed.

Can I freeze these rolls?

No, rice paper doesn’t freeze well. The texture turns rubbery once thawed.

What dipping sauces go best with these?

Soy-lime, chili-garlic sauce, sweet chili, or peanut sauce all work great.

Are these spicy?

Only mildly, depending on how much chili you add. You can omit it for a milder version.

Can I use lettuce inside the roll?

Yes! Butter lettuce or romaine adds a nice crunch and freshness.

What kind of beef should I use?

An 85/15 ground beef offers good flavor without being overly greasy.

Can I make this gluten-free?

Yes—use tamari instead of soy sauce and a gluten-free oyster sauce.

What do I do if my rice paper tears?

It happens! Just double up with a second wrapper if needed, or roll gently with slightly less filling.

Conclusion

These Thai Basil Beef Rice Paper Rolls are fresh, bold, and packed with flavor. Whether you’re enjoying them as a light meal, appetizer, or part of a bigger spread, they’re a fun and satisfying way to get those Thai-inspired flavors into your everyday menu. Once you try rolling your own, you’ll never look at takeout the same again.