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Close up handheld smartphone photo of fresh Thai basil beef rolls resting on a white ceramic plate.

Exquisite Thai Basil Beef Rolls for a Fresh, Flavorful Meal

Master these stunning Thai Basil Beef Rolls featuring dark brown glazed steak, crisp vegetables, and fresh herbs tightly wrapped in translucent rice paper, served with a savory dark soy dipping sauce.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 10 rolls
Course: Appetizer, Dinner, Lunch
Cuisine: Asian-Fusion, Thai
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 large translucent rice paper wrappers Spring roll wrappers
  • 1 lb (450g) flank steak Thinly sliced against the grain
  • 1 cup (40g) fresh green Thai basil leaves Do not substitute with Italian basil
  • 1 cup (120g) raw orange carrots Julienned
  • 1 head crisp green lettuce Butter lettuce or Romaine, torn into pieces
  • 2 tbsp (30ml) soy sauce For beef marinade
  • 1 tbsp (15ml) dark soy sauce For deep color
  • 1 tbsp (15g) brown sugar Packed
  • 1 tbsp (8g) cornstarch Acts as a binder for the glaze
  • 1 tbsp (15ml) cooking oil For searing in the wok
  • 3 tbsp (45ml) dark soy sauce For the dipping sauce
  • 1 tbsp (15ml) rice vinegar For acidity
  • 1 tsp (5ml) sesame oil For aromatic depth
  • 1 tsp (3g) white sesame seeds Garnish
  • 0.5 tsp (1g) crushed red chili flakes Garnish

Equipment

  • 1 Wide Shallow Bowl For soaking rice paper wrappers evenly.
  • 1 Heavy-bottomed Wok Essential for searing the beef quickly.

Instructions
 

Preparation and Assembly
  1. Toss the thinly sliced flank steak with soy sauce, dark soy sauce, brown sugar, and cornstarch. Let rest for 15 minutes.
  2. Heat cooking oil in a wok over high heat. Add the beef in a single layer, leave undisturbed for 60 seconds to brown, then toss for 2 minutes until glossy and cooked through. Remove to cool.
  3. Fill a shallow bowl with warm water (105°F/40°C). Submerge one rice paper wrapper for 10-15 seconds until just pliable. Lay flat on a damp kitchen towel.
  4. Place a piece of crisp lettuce near the bottom center of the wrapper. Top with julienned carrots, fresh Thai basil leaves, and the glossy glazed beef strips.
  5. Fold the bottom edge over the filling, pull back slightly to create tension, fold in the sides, and roll forward firmly to seal.
  6. Whisk together dark soy sauce, rice vinegar, and sesame oil in a small bowl. Garnish with white sesame seeds and crushed red chili flakes.

Notes

Use a damp towel as your rolling surface to prevent wrappers from sticking and tearing.
Store leftover rolls individually wrapped in plastic wrap to prevent them from fusing together.
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