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High Protein Thai Basil Beef Rolls

High Protein Thai Basil Beef Rolls are a delightful twist on traditional spring rolls, combining lean beef, fragrant herbs, and vibrant vegetables for a nutritious and delicious meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 tablespoon vegetable oil
  • 3 cloves garlic (minced)
  • 1 small shallot (finely chopped)
  • 1.5 pounds lean ground beef (93/7 or 95/5)
  • 2 tablespoons soy sauce (use gluten-free if needed)
  • 1 tablespoon oyster sauce (use gluten-free if needed)
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • 0.5 teaspoon chili flakes (or 1 minced Thai chili)
  • 1 cup fresh Thai basil leaves (chopped)
For assembly
  • 8 pieces rice paper wrappers (8-inch size)
  • 0.5 cup fresh mint leaves (optional)
  • 0.5 cup cilantro leaves (optional)
  • 0.25 cup sliced green onion (optional)
  • 0.25 cup julienned carrots or cucumbers (optional)
  • 0.25 cup dipping sauce (soy-lime or chili-garlic blend)

Method
 

Cooking the Filling
  1. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and chopped shallot, stirring constantly for 60-90 seconds until fragrant and just starting to turn golden.
  2. Add lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until completely browned with no pink remaining.
  3. Stir in soy sauce, oyster sauce, brown sugar, and chili flakes. Simmer for 2-3 minutes to allow flavors to meld and sauce to slightly reduce.
  4. Remove from heat and stir in fresh lime juice and chopped Thai basil. Let filling cool for 10-15 minutes before rolling.
Rolling the Rolls
  1. Fill a large shallow plate with warm water (about 100-110°F). Set up your rolling station with cooled beef filling, herbs, vegetables, and a clean damp towel nearby.
  2. Dip one rice paper wrapper in warm water for 5-10 seconds, rotating to ensure even soaking. Place on a clean surface.
  3. Add 3-4 tablespoons of beef filling in a horizontal line about 2 inches from the bottom edge. Top with mint, cilantro, green onion, and vegetables if using.
  4. Fold the bottom edge up and over the filling, pulling taut but gentle. Fold in both sides, then roll tightly toward the top edge. Place seam-side down and cover with a damp towel.
  5. Using a sharp knife (slightly dampened), slice each roll in half on the diagonal. Serve immediately with dipping sauce.

Notes

These rolls taste best when served fresh and warm. Store in the refrigerator for up to 2 days, covered with a damp paper towel. For longer storage, freeze the filling separately without the rice paper.