There is nothing better than fresh spring rolls, and this time I gave them a Thai twist by seasoning the beef accordingly, serving them alongside a peanut sauce that includes red curry and using Thai basil, which adds a subtle anise flavor to the dish. If Thai basil is unavailable, use regular basil, though the result will be less distinctly Thai.
The rolls can be prepared six to eight hours in advance and stored in a container in the refrigerator. Separate the layers with parchment paper, place a damp paper towel on top and seal. If you choose to fry them, as noted in the recipe, do so just before serving.
Thai beef spring rolls
(Video: Dana Reicher)
Ingredients:
For the filling:
- 500 grams ground beef, preferably chuck
- 3 tablespoons oil
- 1 1/2 tablespoons fish sauce, or salt to taste
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce or vegetarian Asian mushroom sauce
- 2 tablespoons silan, or date syrup
For assembly:
- 2 large cucumbers
- 2 large carrots
- About 3 scallions
- 1 package rice paper sheets
- 1 package Thai basil leaves, or regular basil if unavailable
Optional: oil for frying
For the sauce:
- 3 heaping tablespoons peanut butter
- 1 tablespoon yellow curry powder
- 2 tablespoons honey
- 1 teaspoon red curry paste
- About 250 milliliters coconut cream
- Water, as needed
Instructions:
- Prepare the filling: Heat the oil in a wide skillet. Add the beef and cook, breaking it up, until well browned.
- Add all the sauces and the date syrup and stir to combine. Taste and adjust seasoning as needed. Turn off the heat and allow to cool.
- For assembly: Remove the soft, seedy centers from the cucumbers and cut the firm flesh into thin sticks. Cut the carrots into sticks as well. Slice the scallions lengthwise.
- Moisten two rice paper sheets and lay them slightly overlapping. Place a tablespoon of the beef mixture in the center of the lower third. Add the vegetables and basil. Fold the sides inward and roll tightly to form a compact roll. Repeat to make 12 to 15 rolls.
- If desired, heat a little oil in a skillet and fry the rolls on all sides until lightly crisp. Transfer to a rack to cool slightly.
- Prepare the sauce: Combine all ingredients in a small saucepan over medium heat and stir until smooth and thick. Add water as needed to reach the desired consistency.
- Cut the rolls in half, dip into the warm sauce and serve.