Thai Beef Summer Rolls
These Thai-inspired beef summer rolls combine seasoned extra lean ground beef with fresh vegetables and herbs, wrapped in rice paper and served with a homemade peanut sauce for a high-protein appetizer or light meal.
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These Thai-inspired beef summer rolls combine seasoned extra lean ground beef with fresh vegetables and herbs, wrapped in rice paper and served with a homemade peanut sauce for a high-protein appetizer or light meal.
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In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.
To the cooked beef, add the chopped green onions, shredded carrots, soy sauce, chopped garlic, onion powder, lemongrass paste, and basil paste. Stir to combine and cook for another 2-3 minutes.
Prepare your assembly station. You'll need the beef mixture, a shallow dish of warm water, and your fresh fillings: sliced jalapeños, cilantro, and mixed greens.
Quickly dip one spring roll wrapper into the warm water for a few seconds until it becomes pliable, but not too soft. Lay it flat on a clean work surface or cutting board.
On the lower third of the wrapper, layer your fillings. Start with a few slices of jalapeño, followed by about 1/2 cup of the beef mixture, some fresh cilantro, and a small handful of mixed greens.
To roll, fold the bottom edge up over the filling. Then, fold in the left and right sides. Roll it up tightly from the bottom, like a burrito.
Repeat the process with the remaining wrappers and filling to make 9 rolls.
To make the dipping sauce, combine the peanut butter powder, soy sauce, fish sauce, minced garlic, water, and Thai red curry paste in a small bowl.
Whisk the sauce ingredients together until smooth. Taste and stir in honey if you prefer a sweeter sauce.
Serve the fresh summer rolls immediately with the peanut dipping sauce.
Store assembled rolls refrigerated in an airtight container for up to 2 days; serve at room temperature. The beef filling can be made ahead and refrigerated for 3 days.
Yes, assemble them up to 2 hours before serving and cover with a damp towel to prevent drying. The peanut sauce can be made 1 day in advance and stored in the refrigerator.
Dip the rice paper briefly (2-3 seconds) in warm water until just pliable, not soggy. Work quickly and keep a damp towel nearby to rewet if needed.
Brown the beef over medium-high heat, breaking it into small crumbles, then stir in soy sauce, garlic, lemongrass paste, and basil paste until fragrant. Cool completely before filling to prevent wrapper damage.
Ground chicken or turkey work as lean alternatives; shrimp or tofu are options for non-beef protein. Cooking times may vary slightly depending on substitution.
This recipe yields 9 summer rolls, approximately 3 appetizer servings or 2 light meal servings depending on portion size.
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