Thai Beef and Basil Springrolls
Pane-Bistecca
These Thai beef and basil spring rolls are wonderful—hearty thanks to the beef, yet refreshing because they’re served cold.
I served them raw, so not fried, but you can also fry them in oil. Or, you can serve the filling in a lettuce leaf. All three variations are really delicious! These rolls are perfect for parties or as an appetizer for an Asian-inspired meal.
This post is participating in Zorra’s Kochtopf CCXXIX blog event and is hosted by Felix from FEL!X KITCHEN. The blog event is called “Let It Roll” and refers to everything that gets rolled, wrapped, or folded in the kitchen! I’m definitely in!
I served them raw, so not fried, but you can also fry them in oil. Or, you can serve the filling in a lettuce leaf. All three variations are really delicious! These rolls are perfect for parties or as an appetizer for an Asian-inspired meal.
This post is participating in Zorra’s Kochtopf CCXXIX blog event and is hosted by Felix from FEL!X KITCHEN. The blog event is called “Let It Roll” and refers to everything that gets rolled, wrapped, or folded in the kitchen! I’m definitely in!
Ingredients
20 Rice Paper Wrappers for spring rolls
500 g ground Beef
3 cloves Garlic, minced
1–2 small red Chilis, chopped
2 cm Ginger, grated
2 tbsp Soy Sauce
1 tbsp Fish Sauce
1 tsp brown Sugar
2 tbsp Oyster Sauce
1 tsp Sesame Oil
1 good handful Thai Basil
1–2 Carrots, grated or julienned
1 Cucumber, grated or julienned
1 bell pepper, thinly sliced
Instructions
1
Step 1
Heat a little oil in a shallow pan and brown the meat thoroughly with the garlic, ginger, and chili.
2
Step 2
Add the soy sauce, fish sauce, oyster sauce, and sugar, mix well, and cook briefly until all the liquid has evaporated. Then stir in the basil. Let it cool!
3
Step 3
Meanwhile, prepare the vegetables. Have a bowl of water ready.
4
Step 4
Place a damp cloth on the work surface. Dip a rice paper sheet into the bowl of water and leave it in there only briefly. If they stay in too long, they become too soft and tend to tear.
5
Step 5
Place the rice paper on the damp cloth, arrange some carrot, cucumber, and bell pepper 2–3 cm from the bottom edge, add 2–3 tbsp of the cooled meat mixture, and fold the top 2–3 cm of the rice paper over it. Fold in both sides of the rice paper and roll the roll tightly. The rice paper will stick together on its own.
6
Step 6
Wrap the finished rolls in plastic wrap so they don’t dry out and stick together.
7
Step 7
To serve, remove the rolls from the plastic wrap and place them on a plate. Make sure they don’t touch each other!
8
Step 8
You can serve them with sweet chili sauce or a peanut sauce (peanut butter mixed with soy sauce, honey, and water).
Notes
You can prepare these rolls in advance, then serve them halved or whole as finger food at a party. Here are more Rolls!
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Meine Lieblings-Rollen! Danke fürs Mitrollen, liebe Wilma!
Chart verwendet dafür jeweils die rechteckigen, langen Reispapierstreifen, die nach dem Aufrollen in zwei Teile geschnitten werden!
Die Rechteckigen kenne ich nicht, habe ich hier noch nie gesehen. Ich schaue mich mal um!
Ich bin doch gerne dabei, vor allem, wenn du es ausrichtest!
LG Wilma