Ingredients
Scale
- 1 lb lean ground beef
- 1 cup fresh Thai basil leaves
- 4 cloves garlic, minced
- 2 tsp chili paste (adjust to taste)
- 8 rice paper wrappers
- 2 tbsp soy sauce (low-sodium recommended)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- For the Dipping Sauce: 1/3 cup creamy peanut butter
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp sugar
- 2–4 tbsp water (to adjust consistency)
Instructions
- Gather all ingredients and chop vegetables.
- Soften rice paper wrappers in warm water for about 10-15 seconds.
- Place a spoonful of beef mixture at the bottom third of each wrapper. Fold sides in and roll tightly from bottom to top.
- Heat oil in a non-stick skillet over medium heat. Cook rolls seam-side down until golden brown, about 3-4 minutes on all sides.
- In a bowl, mix together peanut butter, lime juice, sugar, and enough water until smooth.
- Serve rolls with the dipping sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 rolls
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg