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20 minute Thai Basil Beef Spring Rolls

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These 20 minute Thai Basil Beef Spring Rolls are one of my favorite meals to make. They are a healthy and flavorful meal with a dreamy peanut dipping sauce. These have a kick to them and are packed with flavor and made with gluten-free ingredients.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins

Yield: 8-10 rolls 1x

Ingredients

Scale

Beef spring rolls:

  • 1/2 tablespoon olive oil
  • 1 lb ground beef
  • 1/2 cup grated carrots, plus extra for the filling
  • 2 garlic cloves, minced
  • 1 small shallot 
  • 1 tablespoon red curry paste 
  • 1 teaspoon onion powder
  • 2 tablespoons coconut aminos
  • 2 cups baby lettuce
  • 3 tablespoons cilantro, plus extra for the filling, finely chopped
  • 3 tablespoons fresh basil, plus extra for the filling, finely chopped
  • 8–10 spring roll wrappers

Peanut dipping sauce:

  • 1/4 cup peanut butter
  • 2 tablespoons coconut aminos
  • 1/4 cup water
  • 1 teaspoon garlic powder
  • 1 tablespoon honey 
  • 1 tablespoon red curry paste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the ground beef and begin to cook and break the beef apart as it cooks.
  3. Add the grated carrots, minced garlic and diced shallot. Sauté for a few minutes until softened and fragrant.
  4. Stir in the red curry paste, onion powder and coconut aminos. Mix everything together and let cook for another 2 to 3 minutes so all the flavors combine beautifully.
  5. Remove from heat and stir in the chopped cilantro and basil.
  6. Fill a shallow bowl or large plate with warm water.
  7. Dip one spring roll wrapper into the water for about 10 to 15 seconds until softened but not too delicate.
  8. Place the wrapper onto a clean surface or cutting board.
  9. Layer a little baby lettuce in the center of the wrapper.
  10. Top with a scoop of the beef mixture.
  11. Fold in the sides and tightly roll everything up like a burrito.
  12. Repeat with remaining wrappers and filling (if your wrappers are breaking, you can double wrap them too!).
  13. In a small bowl, whisk together the peanut butter, coconut aminos, water, garlic powder, honey and red curry paste until smooth and creamy.
  14. Add extra water as needed until you reach your desired consistency.
  15. Serve the Thai basil beef spring rolls immediately with the peanut dipping sauce on the side.

Notes

*Store leftovers in airtight container for 5 days

  • Author: Rachel Mansfield

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