Ingredients
Method
Cooking the Filling
- Heat a skillet over medium-high heat. Add the ground beef and break it up with a spatula.
- When the beef begins to brown, stir in the soy sauce and hoisin sauce. Cook until there’s no pink left, about 5 to 7 minutes.
- Add the shredded carrots and chopped bell peppers. Cook 2 to 3 minutes until they’re tender-crisp.
Filling the Wraps
- Remove the pan from heat and let the beef mixture cool for a few minutes.
- Fill a shallow bowl with warm water. Submerge a rice paper wrapper for 8 to 12 seconds until softened but still firm.
- Lay the wrapper flat on a damp towel or cutting board. Spoon a portion of the beef mixture in the center and add a few basil leaves on top.
- Fold the bottom edge up over the filling, fold the sides in, and roll snugly away from you to seal.
- Repeat until all filling and wrappers are used.
Serving Suggestions
- Serve rolls immediately with your favorite dipping sauce or cover lightly with a damp towel and chill for later.
Nutrition
Notes
Store assembled rolls in an airtight container with a damp paper towel to prevent drying; eat within 1 day for best texture. Cooked beef filling can be refrigerated for up to 4 days. Rice paper doesn't freeze well once rolled.