Say hello to one of my favorite quick dinners. These fresh spring rolls feel a little special, but they're actually very easy to make. They're honestly one of my go-to dishes for both dinner and appetizers.
They're filled with juicy beef, lots of Thai basil, crunchy veggies, and soft rice paper. These aren't vegetarian Thai spring rolls, but they're easy to switch up if needed. Add a squeeze of lime, dip them in peanut sauce, and dinner is ready in about 30 minutes.
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Ingredients
- Ground beef - I like to use lean ground beef, around 85-90%. It stays juicy without being greasy, which is important for spring rolls. If you use fattier beef, just drain it well so the rice paper doesn't get soggy. Ground turkey or chicken also work great here.
- Rice paper wrappers - You can usually find these in the Asian aisle of most grocery stores or at any Asian market. They're often labeled as rice paper or spring roll wrappers. If you can't find them, butter lettuce leaves make a great low-carb alternative. To prep them, dip each wrapper into warm water for about 5-10 seconds until just soft, then lay it flat. Don't soak too long or they'll tear.
- Thai basil - Thai basil has a slightly peppery, licorice flavor that really makes these rolls taste like Thai cuisine. It's easy to find at Asian markets, and some larger grocery stores carry it too. If needed, regular basil works just fine, and adding a little fresh mint is a nice touch.
- Cucumber - This adds crunch and freshness. I like to cut it into thin matchsticks so it rolls easily. Carrots, bell peppers, or even shredded cabbage are great swaps if that's what you have.
- Dipping sauce - Peanut sauce is my favorite with these beef spring rolls, but a simple soy-lime sauce works just as well. A squeeze of fresh lime right before serving really brightens everything up.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Fresh Spring Rolls with Beef
- Cook the beef: Warm the oil in a skillet over medium heat. Add garlic and shallot and cook until fragrant. Add the ground beef and break it up, cooking until browned. Stir in soy sauce, fish sauce, brown sugar, and chili flakes. Cook for another 2 to 3 minutes, then take it off the heat and mix in the Thai basil. Let it cool slightly.
- Make the dipping sauce: Whisk together soy sauce, lemon juice, honey or sugar, garlic, chopped chili, and chili flakes in a small bowl. Set it aside.
- Prep the fillings: Slice the cucumber and set everything out assembly style. Fill a shallow bowl with warm water for the rice papers.
- Soften the rice paper: Dip one rice paper sheet into warm water for about 5 to 10 seconds until just pliable. Lay it flat on a clean surface. Note: don't soak the rice paper too long. Slightly firm wrappers are much easier to roll and won't fall apart.
- Assemble the rolls: Add a spoonful of beef and a few cucumber strips near the bottom. Fold in the sides, then roll it up tightly like a burrito.
- Serve: Slice in half if you like, sprinkle with green onions, and serve with dipping sauce or peanut sauce.
👌Thai basil makes a big difference in flavor. If you want that true Thai-style aroma, it's worth finding at an Asian market. Regular basil works, but the taste will be milder.
Julia's Tip
Rice paper should be softened just until flexible, not fully soft. It continues to relax as you roll, which helps prevent ripping.
Tips
- These spring rolls are inspired by Thai cuisine, but they're not a traditional Thai street food dish. Using beef is more of a Western adaptation, since classic Thai spring rolls are usually made with pork, shrimp, or vegetables.
- Lean ground beef works best here. Too much fat can make the filling greasy and cause the rice paper to tear or slide.
- Let the beef filling cool slightly before rolling. Warm filling can soften the rice paper too much and make it hard to handle.
- Set up all fillings before you start rolling. Once rice paper is wet, things move fast, and having everything ready makes the process much easier.
- Roll tightly but gently. Folding the sides in first keeps the filling from falling out and helps the rolls hold their shape.
- These rolls are best eaten fresh. Rice paper firms up in the fridge, so they won't be as soft the next day.
- Peanut sauce is not traditional in Thai spring rolls, but it's very popular in the US and pairs well with beef. A simple soy-lime sauce is closer to Thai flavors.
- A squeeze of fresh lime right before serving brings everything together and balances the richness of the beef.
Serving Suggestions
These Thai basil beef spring rolls work great as a light main dish, a fun appetizer, or even a side alongside other Thai-inspired meals.
- Simple peanut sauce or sweet chili sauce for dipping
- Steamed rice
- Light cucumber salad with lime to keep things fresh and crisp
- Fresh fruit or mango slices for an easy, refreshing finish
- For a bigger party, serve these rolls as an appetizer together with Chang's lettuce wraps
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Self-Sharpening Knife Block Set
Buy Now →Freezing And Storing Instructions
- To Store. Place rolls in an airtight container with parchment between layers. Keep in the fridge for up to 2 days.
- To Make Ahead. Cook the beef filling up to 2 days ahead and store it in the fridge. Roll fresh before serving.
- To Reheat. The filling can be gently reheated, but assembled rolls are best eaten cold or room temp.
More Recipes
- Massaman Beef Curry
- Thai Basil Chicken
- Quick Beef Stir Fry with Broccoli
- Tofu Stir Fry
- Thai Basil Tempeh
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Recipe Card
Thai Basil Beef Spring Rolls
These Thai Basil Beef Spring Rolls are a quick, easy, and healthy dinner packed with fresh herbs, juicy beef, and bold Thai flavors. Perfect for busy weeknights or light meals.
Ingredients
Equipment
Method
- Cook the beef: Heat oil in a skillet over medium heat. Add garlic and shallot, sauté until fragrant. Add ground beef and cook until browned. Stir in soy sauce, fish sauce, brown sugar, and chili flakes. Cook for 2-3 more minutes, then remove from heat and stir in Thai basil. Let cool slightly.½ pound ground beef, 2 garlic cloves, 1 small shallot, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon brown sugar, ½ teaspoon chili flakes, ½ cup fresh Thai basil leaves, 1 tablespoon vegetable oil
- Make the dipping sauce: In a small bowl, whisk together soy sauce, honey (or sugar), minced garlic, lemon juice, chopped chili and chili flakes. Set aside.2 tablespoons soy sauce, 1 teaspoon honey or sugar, 1 small garlic clove, chili flakes and chopped chili, 1 tablespoon lemon juice
- Prepare the fillings: Lay out sliced cucumber. Keep a shallow bowl of warm water nearby for softening rice papers.½ cucumber, 8 to 10 rice paper wrappers
- Assemble the rolls: Dip a rice paper sheet into warm water for 5-10 seconds until pliable. Lay it on a flat surface. Add a spoonful of beef and cucumber slices. Roll tightly like a burrito - fold in the sides, then roll from bottom to top.
- Serve: Slice in half if desired. Garnish with chopped green onions and serve with the prepared dipping sauce.chopped green onions
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Nutrition
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Note: Nutrition information is estimated and varies based on the products used.
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