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 red chili flakes, ½ cup fresh Thai basil leaves, 1 tablespoon olive 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, 1 small garlic clove, red chili flakes + 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.
green onions
Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
