Thai Beef Rice Paper Rolls with Peanut Lime Sauce
Thai Beef Rice Paper Rolls with Peanut Lime Sauce
Ingredients
For the Thai Style Beef
- 2 Tbsp fish sauce
- 1 1/2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp brown sugar
- 2 Tbsp lime juice
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 Thai chilies, de-seeded and minced
- 1 pound thinly sliced beef
- 1 cup Thai basil, packed
For the Rice Paper, Noodles, and Veggies
- 8 oz dried rice noodles
- 8-10 sheets rice paper, round 22cm
- 8-10 green lettuce leaves, rinsed and drained
- 2 Persian cucumbers, cut into thin strips
- 1/2 oz mint leaves, rinsed and drained
- 2 Fresh California Avocados, ripe, peeled, seeded and sliced thinly
For the Peanut Lime Sauce
- 1/3 cup peanut butter
- 1 lime, juiced
- 1 Tbsp soy sauce
- 2 Tbsp sriracha sauce
- 2 tsp honey
- 4-5 Tbsp warm water
Instructions
- 1
In a bowl, mix together the fish sauce, soy sauce, dark soy sauce, oyster sauce, brown sugar, and lime juice for the Thai Style Beef sauce.
⏱️ 5 min
- 2
In a pan, sauté the minced shallot, minced garlic, and de-seeded and minced Thai chilies for 30 seconds.
⏱️ 1 min
- 3
Add the thinly sliced beef to the pan and cook for 3-4 minutes.
⏱️ 4 min
- 4
Pour the prepared sauce mixture over the beef and toss in the packed Thai basil. Continue to cook for 1-2 minutes until the beef is coated and the Thai basil is wilted.
⏱️ 2 min
- 5
Cook the dried rice noodles according to the package instructions. Once cooked, rinse the noodles under cold water and drain them well.
⏱️ 10 min
- 6
Take one sheet of round 22cm rice paper and dip it in lukewarm water until it is just wet and pliable.
⏱️ 1 min
- 7
Lay the softened rice paper flat. In the lower center of the rice paper, layer green lettuce leaves, thin cucumber strips, mint leaves, thinly sliced California Avocado, prepared rice noodles, and a portion of the Thai beef mixture.
⏱️ 3 min
- 8
Fold the bottom edge of the rice paper up over the filling. Fold in the sides of the rice paper. Roll the rice paper tightly from the bottom up, similar to rolling a burrito, to form a firm roll.
⏱️ 2 min
- 9
Repeat this process for the remaining rice paper sheets and filling.
⏱️ 20 min
- 10
In a bowl, whisk together the peanut butter, lime juice, soy sauce, sriracha sauce, honey, and 4-5 Tbsp of warm water until the sauce is smooth. If needed, add more warm water to reach the desired consistency or microwave the sauce for 30 seconds to help it combine smoothly.
⏱️ 5 min
- 11
Serve the assembled Thai beef rice paper rolls immediately with the peanut lime sauce on the side for dipping. Enjoy for the best texture and flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Beef Rice Paper Rolls with Peanut Lime Sauce
For the Thai Style Beef
- 2 Tbsp fish sauce
- 1 1/2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp brown sugar
- 2 Tbsp lime juice
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 Thai chilies, de-seeded and minced
- 1 pound thinly sliced beef
- 1 cup Thai basil, packed
For the Rice Paper, Noodles, and Veggies
- 8 oz dried rice noodles
- 8-10 sheets rice paper, round 22cm
- 8-10 green lettuce leaves, rinsed and drained
- 2 Persian cucumbers, cut into thin strips
- 1/2 oz mint leaves, rinsed and drained
- 2 Fresh California Avocados, ripe, peeled, seeded and sliced thinly
For the Peanut Lime Sauce
- 1/3 cup peanut butter
- 1 lime, juiced
- 1 Tbsp soy sauce
- 2 Tbsp sriracha sauce
- 2 tsp honey
- 4-5 Tbsp warm water
Instructions
- 1
In a bowl, mix together the fish sauce, soy sauce, dark soy sauce, oyster sauce, brown sugar, and lime juice for the Thai Style Beef sauce.
⏱️ 5 min - 2
In a pan, sauté the minced shallot, minced garlic, and de-seeded and minced Thai chilies for 30 seconds.
⏱️ 1 min - 3
Add the thinly sliced beef to the pan and cook for 3-4 minutes.
⏱️ 4 min - 4
Pour the prepared sauce mixture over the beef and toss in the packed Thai basil. Continue to cook for 1-2 minutes until the beef is coated and the Thai basil is wilted.
⏱️ 2 min - 5
Cook the dried rice noodles according to the package instructions. Once cooked, rinse the noodles under cold water and drain them well.
⏱️ 10 min - 6
Take one sheet of round 22cm rice paper and dip it in lukewarm water until it is just wet and pliable.
⏱️ 1 min - 7
Lay the softened rice paper flat. In the lower center of the rice paper, layer green lettuce leaves, thin cucumber strips, mint leaves, thinly sliced California Avocado, prepared rice noodles, and a portion of the Thai beef mixture.
⏱️ 3 min - 8
Fold the bottom edge of the rice paper up over the filling. Fold in the sides of the rice paper. Roll the rice paper tightly from the bottom up, similar to rolling a burrito, to form a firm roll.
⏱️ 2 min - 9
Repeat this process for the remaining rice paper sheets and filling.
⏱️ 20 min - 10
In a bowl, whisk together the peanut butter, lime juice, soy sauce, sriracha sauce, honey, and 4-5 Tbsp of warm water until the sauce is smooth. If needed, add more warm water to reach the desired consistency or microwave the sauce for 30 seconds to help it combine smoothly.
⏱️ 5 min - 11
Serve the assembled Thai beef rice paper rolls immediately with the peanut lime sauce on the side for dipping. Enjoy for the best texture and flavor.
⏱️ 2 min