Ingredients
Scale
- 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
- 1/2 teaspoon chili flakes or 1 minced Thai chili
- 1 cup fresh Thai basil leaves, chopped
- 8 to 10 rice paper wrappers
- 1/2 cup fresh mint leaves (optional)
- 1/2 cup cilantro leaves (optional)
- 1/4 cup sliced green onion (optional)
- 1/4 cup julienned carrots or cucumbers (optional)
- 1/4 cup dipping sauce (soy-lime or chili-garlic blend)
Instructions
- Heat oil in a skillet over medium heat. Sauté garlic and shallot until fragrant.
- Add ground beef and cook until browned, breaking it apart.
- Stir in soy sauce, oyster sauce, brown sugar, and chili flakes. Simmer for 2–3 minutes.
- Add lime juice and chopped Thai basil. Remove from heat and let cool slightly.
- Fill a shallow plate with warm water and set up a rolling station with fillings nearby.
- Dip one rice paper in warm water for 5–10 seconds, then place on a clean surface.
- Add beef filling, herbs, and veggies near the bottom of the wrapper.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining wrappers and filling.
- Serve sliced in half with dipping sauce on the side.
Notes
- Thai basil has a distinct anise-like flavor that sets it apart from sweet basil.
- You can substitute ground pork or chicken if preferred.
- For extra crunch, add bean sprouts or shredded cabbage.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Lactose
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg