Description
Delicious and fresh Thai beef spring rolls filled with seasoned ground beef and fresh herbs.
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
- In a large skillet over medium-high heat, add the vegetable oil. Then add the minced garlic and chopped shallot, stirring constantly for 30-60 seconds until fragrant but not browned.
- Add the ground beef and break it up with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until browned and cooked through.
- Add the soy sauce, oyster sauce, brown sugar, lime juice, chili flakes, and mix well to coat all the beef.
- Remove from heat. Let the filling rest for 2-3 minutes before adding the basil, and mix gently until just combined.
- Prepare the rice paper wrappers with a large bowl of warm water and a clean kitchen towel.
- Assemble the spring rolls by placing 2-3 tablespoons of beef filling in the center of the softened wrapper.
- Serve with your prepared dipping sauce.
Notes
- For a spicier kick, use Thai chilis instead of chili flakes.
- Wrap leftovers tightly and refrigerate for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 2 rolls
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg