Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
Vegetables & Herbs
- 1 cup shredded carrots
- 1/2 cup chopped bell peppers
- Fresh basil leaves (about 15-20 leaves)
Wrapper
- Rice paper wrappers (10-12 sheets)
Instructions
- Cook the ground beef: In a skillet over medium heat, add the lean ground beef along with the soy sauce and hoisin sauce. Cook the beef, stirring frequently, until it is fully browned and cooked through, about 7-8 minutes.
- Add vegetables: Stir in the shredded carrots and chopped bell peppers to the cooked beef. Continue cooking for an additional 3-4 minutes until the vegetables are tender but still retain some crispness.
- Soften rice paper wrappers: Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10 seconds or until it becomes soft and pliable. Lay it flat on a clean surface.
- Assemble the rolls: On each softened rice paper, place a spoonful of the beef and vegetable mixture along with a few fresh basil leaves. Carefully roll up the paper, folding in the sides as you go to form a tight roll.
- Serve: Arrange the rolls on a platter and serve fresh. Optionally, serve with a dipping sauce like sweet chili or peanut sauce for enhanced flavor.
Notes
- Ensure the rice paper wrappers are softened but not too soggy to prevent tearing during rolling.
- Use lean ground beef to reduce excess grease and keep the rolls light.
- Fresh basil is essential for authentic Thai flavor; substitute with Thai holy basil if available.
- These rolls are best served immediately but can be refrigerated for up to 24 hours wrapped in plastic wrap.
- For a vegetarian version, substitute beef with tofu or mushrooms and omit sauces containing fish products.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
