These Thai Basil Beef Rolls are packed with savory, spicy, and herby goodness. Ground beef is seasoned with garlic, ginger, and Chinese five spice, then coated in a flavorful sauce and wrapped up with crisp veggies and herbs. Whether I go for flour tortillas or rice paper wrappers, each roll delivers a punch of vibrant Thai-inspired flavor in every bite.
Why You’ll Love This Recipe
I love how this recipe balances bold and fresh. The beef is juicy and deeply savory, with hints of heat and sweetness, while the cucumbers, cilantro, and Thai basil bring crunch and brightness. It’s quick to make—only about 20 minutes—and perfect for lunch, dinner, or a party platter. I can also easily adapt the wraps to different proteins or diets.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ½ lbs ground beef
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1‑3 teaspoon Chinese five spice (to taste)
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⅓ cup soy sauce (or tamari)
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¼ cup sweet Thai chili sauce
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2 tablespoon chopped green onions
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4 Persian cucumbers, sliced/chopped
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2 cups cilantro, chopped
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½ cup Thai basil leaves
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⅓ cup roasted peanuts, chopped
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8 flour tortillas (or rice paper wrappers)
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Chili paste (for serving)
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Toasted sesame oil (for serving)
directions
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I start by heating a large skillet over medium heat and cooking the ground beef with black pepper, breaking it apart until browned—this takes about 5 minutes.
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I add the garlic, ginger, and Chinese five spice, letting everything cook together for another minute to bring out the aroma.
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Then I stir in soy sauce and sweet Thai chili sauce, simmering it for a few minutes until the beef is fully coated and slightly caramelized.
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I mix in the chopped green onions and take it off the heat.
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While that cools a bit, I warm the tortillas (or soften the rice paper if using).
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To assemble, I spoon the beef mixture down the center, add cucumber, cilantro, Thai basil, more green onion, and chopped peanuts.
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I fold in the sides and roll it up tightly like a burrito.
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I serve the rolls warm with soy sauce, chili paste, and sesame oil on the side for dipping.
Servings and timing
This recipe makes 8 rolls and takes just 20 minutes from start to finish (9 minutes prep time, 11 minutes cook time). I usually serve one to two rolls per person if it's part of a main dish, or smaller halves if I'm offering them as appetizers.
Variations
I sometimes switch the beef for ground chicken —it works beautifully. If I’m out of Thai basil, regular basil or extra cilantro still keeps it fresh and flavorful. When I want some extra crunch, I crisp the wraps in a skillet after rolling them. And if I’m feeling ambitious, I make my own sweet Thai chili sauce using honey, ketchup, chili sauce, lime juice, vinegar, garlic, and soy sauce.
storage/reheating
I wrap the leftover rolls and store them in the fridge. They keep well for about 2 days. To reheat, I warm them gently in a skillet or microwave until heated through. I always add fresh herbs after reheating to keep them tasting vibrant.
FAQs
What’s the best wrapper to use—flour tortillas or rice paper?
I’ve tried both, and it really depends on what I’m in the mood for. Flour tortillas give a hearty bite and hold the filling well, while rice paper makes it lighter and more refreshing, like a Vietnamese-style summer roll.
Can I make these ahead of time?
Yes, I often prep the beef and chop the veggies in advance. I usually wait to assemble the rolls until I’m ready to eat so the wrappers don’t get soggy.
Are these rolls spicy?
They have a mild kick from the chili sauce, but I can always adjust the spice level. I add more chili paste for heat or leave it out entirely for a milder version.
What can I serve with these rolls?
I like serving them with extra dipping sauces—soy sauce, sesame oil, or peanut sauce. On the side, I might do a simple cucumber salad or steamed edamame.
Can I freeze the beef mixture?
Absolutely. I often cook extra beef and freeze it in an airtight container. It reheats well and makes assembling fresh wraps super easy later on.
Conclusion
These Thai Basil Beef Rolls are one of my go-to recipes when I want something fast, flavorful, and fun to eat. The combination of rich, saucy beef with crisp veggies and herbs wrapped in a soft shell never gets old. Whether I’m cooking for myself or sharing with friends, these rolls always impress.
Thai Basil Beef Rolls
- Prep Time: 9 minutes
- Cook Time: 11 minutes
- Total Time: 20 minutes
- Yield: 8 rolls
- Category: Appetizer / Main
- Method: Stovetop + wrapping
- Cuisine: Thai / Asian fusion
- Diet: Halal
Description
Beef seasoned with garlic, ginger, Thai basil, and sauces, then wrapped in tortillas (or rice paper) for a fresh, flavorful roll.
Ingredients
- 1 ½ lbs ground beef
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1‑3 teaspoon Chinese five spice (to taste)
- ⅓ cup soy sauce (or tamari)
- ¼ cup sweet Thai chili sauce
- 2 tbsp chopped green onions
- 4 Persian cucumbers, sliced/chopped
- 2 cups cilantro, chopped
- ½ cup Thai basil leaves
- ⅓ cup roasted peanuts, chopped
- 8 flour tortillas (or rice paper wrappers)
- Chili paste (for serving)
- Toasted sesame oil (for serving)
Instructions
- In a large skillet over medium heat, cook the ground beef with black pepper, breaking it up as it cooks, until browned (about 5 minutes).
- Add the minced garlic, grated ginger, and Chinese five spice; cook another minute, stirring.
- Stir in the soy sauce (or tamari) and sweet Thai chili sauce. Bring to a simmer and cook until the beef is coated in sauce and slightly caramelized (3‑5 minutes).
- Stir in about 2 tablespoons chopped green onion, then remove from heat.
- Warm the tortillas (or soften rice paper) so they’re pliable.
- For each wrap: spoon some of the beef mixture down the center, then top with cucumber, cilantro, Thai basil, green onion, and chopped peanuts.
- Fold in the ends and roll tightly into a wrap.
- Serve warm with extra soy sauce, chili paste, and toasted sesame oil for dipping.
Notes
- You can substitute chicken for the beef.
- If Thai basil is unavailable, substitute regular basil or extra cilantro.
- You may crisp the wraps in a skillet briefly after rolling for added texture.
- Leftovers: store wrapped rolls in fridge; reheat and add fresh herbs just before eating.
- To make your own sweet Thai chili sauce: mix honey, ketchup, chili sauce, lime zest & juice, rice vinegar, grated ginger & garlic, and soy sauce.
Nutrition
- Serving Size: 1 roll
- Calories: ≈ 392 kcal
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