We had these for a light dinner, but they would make a great appetizer!
Thai Beef Rolls (makes 30-35 rolls)
1 lb. lean ground beef
1/4 cup thinly sliced green onions
1 tbsp. fresh mint, finely chopped
1 tbsp. Thai chilies, finely chopped (for less heat, remove seeds from chilies)
1 tsp. fish sauce
1 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
Basil (at least 35 leaves)
Wooden skewers, soaked in water for at least 30 minutes
- Combine the ground beef with the rest of the filling ingredients. Don't be afraid to use your hands to combine, but don't overwork it.
- Roll a tablespoon of the mixture into a small log with your hands. Be sure each one is the same size so the rolls cook evenly. Repeat until the mixture is used up.
- Wrap a basil leaf around each roll and thread onto a skewer. Some of my basil leaves were smaller, so I used two leaves for some of the rolls. I put each roll on two skewers so they would be easier to turn on the grill. (This is a great tip for grilling shrimp too.)
- Clean and oil the cooking grate. Grill the rolls over medium heat, turning once during cooking, until the filling is fully cooked and slightly firm, about 6 to 7 minutes total. Serve immediately with the dipping sauce.
Sweet and Spicy Thai Dipping Sauce (makes about a cup)
Combine 3 tablespoons sugar, 3 tablespoons fresh lime juice (about 1.5 limes), 1 tablespoon thinly sliced scallions, 1 tablespoon fish sauce (find in the Asian foods section of your market), and 2 teaspoons Sriracha (or less if you want less heat). I also added about a tablespoon of finely chopped carrot for more color and threw in some of the Thai chili seeds so it looked spicy (because it was!).