Ground Beef Spring Rolls (Thai Style) With Fresh Basil and Cucumber

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These Ground Beef Spring Rolls are made with seasoned Thai-style beef, crisp cucumber, fresh basil, and soft rice paper wrappers. They're perfect for quick lunches, easy dinners, meal prep, or serving as a fun appetizer.

I've made these countless times when I wanted something lighter than fried spring rolls. They feel fresh enough for warm days but are still filling thanks to the seasoned ground beef.

Thai-style ground beef spring rolls with cucumber, basil, and dipping sauce on a wooden board.

Why This Is On Repeat At My House

Ground Beef Spring Rolls are one of my favorite meals for busy weeknights or warm days when I want something lighter. I usually make them once or twice a month because the filling comes together quickly.

My family loves dipping them into the garlicky soy sauce, and I almost always make a little extra because it disappears fast. Everyone always reaches for seconds.

One thing I've learned is to let the beef cool before rolling. It keeps the rice paper from getting too soft and makes the rolls much easier to wrap.

🛒 Ingredients

Ground Beef - Lean ground beef keeps the filling juicy without making it greasy. I usually use 85/15 because it has the best balance of flavor and texture. Ground chicken, turkey, or pork also work well.
Thai Basil - This is what gives the rolls their fresh Thai-inspired flavor. I strongly recommend using Thai basil if you can find it, but regular basil is a good substitute.
Fish Sauce - Adds a deep savory flavor that makes the beef taste richer without making it fishy. I wouldn't skip it if you have a bottle in the pantry.
Rice Paper Wrappers - Slightly thicker wrappers are easier to roll and less likely to tear, especially if it's your first time making fresh spring rolls. Look for wrappers that are whole and unbroken since cracked sheets are much more likely to tear once they're soaked.
Cucumber - Adds a cool, crisp crunch that balances the warm beef filling. English cucumbers are my favorite because they have fewer seeds and stay nice and crunchy.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

Ingredients for Thai-style ground beef spring rolls with rice paper, beef, basil, cucumber, and seasonings.

🥘 How To Make Ground Beef Spring Rolls Step By Step

Cook the beef: Heat the oil in a skillet and cook the garlic and shallot until fragrant. Add the ground beef and cook until browned, then stir in the soy sauce, fish sauce, brown sugar, and chili flakes. Remove from the heat, mix in the Thai basil, and let the filling cool. I always add the basil at the end to keep its fresh flavor.
Make the dipping sauce: Whisk together the soy sauce, lemon juice, honey, garlic, chopped chili, and chili flakes. Taste and adjust with a little more lemon juice or honey if needed.

Garlic and shallot cooking in oil with ground beef and spring roll ingredients nearby.

Garlic and shallot sautéed until fragrant in a skillet.

Ground beef added to a skillet with sautéed garlic and shallots.

Ground beef cooked and browned in a skillet for the spring roll filling

Fresh Thai basil added to the cooked ground beef filling.

Thai basil mixed into the seasoned ground beef filling in a skillet.

Prepare the filling station: Julienne the cucumber and fill a shallow bowl with warm water. Warm, not hot, water softens the rice paper evenly without making it overly sticky.
Soften the rice paper: Dip one wrapper into the warm water for 5 to 10 seconds, then place it on a clean surface. It should still feel slightly firm because it will continue softening as you work. Over-soaking is the most common reason rice paper tears.
Roll the spring rolls: Add a spoonful of beef and a few cucumber strips near the bottom. Fold in the sides, then roll tightly like a burrito. Don't overfill the wrappers or they'll be harder to seal.
Serve: Slice the rolls in half if desired, sprinkle with chopped green onions, and serve with the dipping sauce. I think they're best enjoyed the same day while the cucumber stays crisp.

Rice paper wrappers, beef filling, cucumber, and warm water ready for rolling.

Rice paper wrapper softened in warm water before assembling spring rolls.

Ground beef filling and cucumber placed on softened rice paper for rolling.

Ground beef spring roll rolled and sealed on a cutting board before serving.

👨‍🍳 Rita's Equipment

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📋 Important Tips Before You Start

Flavor tip: Fresh Thai basil makes a noticeable difference. I never skip it when it's available.
Texture tip: Let the beef cool before rolling so the wrappers stay firm.
Shortcut: Cook the beef filling a day ahead to make assembly much faster.
Make-ahead tip: Store the filling separately and assemble just before serving for the freshest texture.
Common mistake: Don't soak the rice paper until it's completely soft. It continues softening after you remove it from the water.
Rolling tip: Keep a damp towel nearby to wipe your work surface if it becomes sticky.

Easy Swaps

These easy swaps work well if you're missing an ingredient or want to change things up.

Use ground chicken or turkey instead of beef.
Add shredded carrots for extra crunch.
Replace cucumber with thin strips of bell pepper.
Swap regular basil for Thai basil if you can't find it.
Skip the chili flakes if serving young kids.
Use lime juice instead of lemon in the dipping sauce.

I've tried several of these, and they all work well.

Thai-style ground beef spring rolls served with dipping sauce, lime, and fresh herbs.

What To Serve With Ground Beef Spring Rolls

These Ground Beef Spring Rolls pair well with simple sides like:

Thai cucumber salad
Chicken fried rice for a more filling dinner
Vegetable stir fry
Fresh cabbage slaw with a tangy dressing.

I usually serve them with two dipping sauces because everyone seems to have a favorite.

🍱 Storage Instructions

🍱To Store. Place the rolls in a single layer inside an airtight container. Separate layers with parchment paper so they don't stick together. Store in the refrigerator for up to 2 days.
🥶To Freeze. I don't recommend freezing assembled rice paper rolls because the wrappers become chewy after thawing. The cooked beef filling freezes well for up to 2 months.
🕒 To Make Ahead. Prepare the beef filling and dipping sauce up to 2 days ahead. Roll everything together shortly before serving for the best texture.
🔥To Reheat. If reheating only the filling, warm it gently in a skillet or microwave before assembling fresh rolls.