Ok, so do you ever fall in love with a dish at first sight? I did, and these Thai Beef Rolls called to me from the moment I first saw them until I had them on my plate. Heck, there are a couple still in the fridge and they just won’t be quiet! Shush now, I already ate too many of you!!
These Grilled Thai Beef Rolls are so much fun. They’re small, so they could be an appetizer, or you could just make a bowl or a meal out them. Maybe with some rice or noodles & salad. Perhaps this Thai Slaw with Peanut Dressing or this fresh Thai Inspired Cabbage Salad?
The Beef Rolls aren’t really hot; just a few simple ingredients add a lot of flavor. I wouldn’t be worried about serving them to anyone as is, with just one or two chilis, but I did up the heat for me with Sambal Oelek. Watch the dipping sauce, though – that’s where the heat is since the Sriracha isn’t tamed by cooking.
I found this recipe on Meatwave, a blog by Josh Bousel. If you read or follow Serious Eats, you might recognize him as a contributor. Of course I made a few changes; I just can’t seem to leave anything alone anymore. I want to note that this Sweet Chili Sauce is nothing like you’d buy in a bottle, but if you want to shortcut, go ahead. It’ll still be marvelous!
I did use Italian basil instead of Thai and they were just fine. I think Grilled Thai Basil Rolls would be just fine with a little basil in them if you don’t have access to a LOT of basil for wrapping. You’d miss out on some of that dramatic presentation, though.
See how I threaded the Thai Beef Rolls onto two skewers? That’s a fun trick to keep them from rolling around on the skewer when they’re turned. It helps to hold the basil in place, too, especially since I had to use two smaller rather than one large leaf on some of them. I made mine the evening before which let the flavors meld and gave the beef rolls time to firm up a bit for the grilling.
As far as basil or other herbs, grow your own, even if they have to be in a pot; the cost of a plant is about the same as the cost of a tiny little package at the store, so if you kill it off, you’re not losing anything. I picked up a small pot at the store for about $1.89. And of course, buy the ground beef on sale & freeze it in quantities you’ll use for your family.
Thai Beef Rolls with Sweet Chili Dipping Sauce
Sweet Chili Dipping Sauce:
- 3 tablespoons rice vinegar
- 3 tablespoons brown or white sugar
- 1 tablespoon fish sauce
- 2 teaspoons Sriracha
- 1 teaspoon garlic
- 1 teaspoon finely sliced green onion
Mix the vinegar, sugar, fish sauce and Sriracha together until sugar is dissolved. Add the garlic and green onion. Let sit for awhile if time allows.
Thai Beef Rolls:
If possible, make and wrap the rolls the evening before so the flavors can meld and the beef rolls can firm up in the fridge. It makes skewering and grilling a little easier.
- 1 pound ground beef
- 1/4 cup thinly sliced green onion
- 1/2 to 1 tablespoon finely chopped mint
- 1 to 2 finely minced Thai chilis or 2 teaspoons Sambal Oelek or Sriracha, or for more heat, use the chilis and either sauce
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 18 large Thai basil leaves or more leaves if needing to use more than one per beef roll
- 6 wooden skewers, soaked for 30 minutes or 6 metal skewers
- oil, for brushing the beef rolls and the grate
In a large bowl, combine the ground beef with green onion, mint, Thai Chiles, sugar, fish sauce, salt and pepper. Mix thoroughly, but lightly, with fingertips.
Using a 1 tablespoon scoop, portion into 18 small mounds. Form into a log shape, about 1 1/2 inches long, pressing enough so the meat mixture holds together.
Wrap each log with a large basil leaf, or if basil leaves are smaller wrap with two, overlapping the long way. Thread onto skewers. (See note.)
To grill, prepare charcoal or heat gas or indoor grill to medium high. When heated, turn down to medium, brush the grill and the rolls with a little oil, and add the skewers, at a right angle to the grates.
Brush the top of the rolls with oil before turning and placing on a fresh area of the grill.
Grill for a total of six to eight minutes, until desired doneness. The rolls will be very soft at first but will firm up as cooked. If necessary, use a thin spatula to help loosen the rolls for turning and removing.
Serve with the Sweet Chili Dipping Sauce.
Note on wrapping and threading the skewers:
- This is done easily by wrapping and placing the beef rolls onto a plate, six in a row touching. (It’s a nicer presentation if the rolls are wrapped with the basil going in the same direction, shiny side out.) Place the rolls on the plate in such a manner that the basil leaf, where it meets, is halfway up the side of the roll. Putting them close together will hold the basil to the meat roll.
- Put two skewers through the rolls, taking care that the skewers run right through the basil. The rim of the plate will act as a guide; just hold the rolls in place with one hand as the skewers are ran through. Separate the rolls so there is a space between them of about a half an inch.
Adapted from Meatwave & Serious Eats
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 5 g||23 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 71 mg||24 %|
|Sodium 1073 mg||45 %|
|Potassium 610 mg||17 %|
|Total Carbohydrate 24 g||8 %|
|Dietary Fiber 1 g||6 %|
|Sugars 16 g|
|Protein 25 g||50 %|
|Vitamin A||55 %|
|Vitamin C||378 %|
I’ll be bringing this recipe to Angie’s Fiesta Friday #187, hosted this week by Judi @ cookingwithauntjuju.com and Sadhna @ Herbs, Spices and Tradition. Pop by Fiesta Friday to see what everyone else is sharing and take a peek at our co-hosts blogs, too.