Ingredients
Meat and Seasoning
- 1 1/2 pounds ground beef (or chicken or pork)
- Black pepper, to taste
- 4 cloves garlic, chopped
- 1 tablespoon fresh grated ginger (or 1/4 cup candied ginger)
- 1-3 teaspoons Chinese 5 spice
- 1/3 cup tamari or soy sauce
- 1/4 cup Thai chili sauce (see homemade version in notes)
Fresh Vegetables and Herbs
- 1/4 cup chopped green onions (plus 2 tablespoons for mixing in beef)
- 4 Persian cucumbers, chopped
- 2 cups cilantro, chopped
- 1/2 cup Thai basil, chopped
Other Ingredients
- 1/3 cup chopped roasted peanuts
- 8-10 flour tortillas, warmed
- Chili paste, for serving
- Toasted sesame oil, for serving
Instructions
- Cook the beef: Heat a large skillet over medium heat and add the ground beef with black pepper. Break up the meat as it cooks until it is thoroughly browned and no longer pink, about 5 minutes.
- Add aromatics and spices: Stir in the chopped garlic, grated ginger, and Chinese five spice. Cook together for an additional minute until fragrant.
- Simmer with sauces: Pour in the tamari or soy sauce and Thai chili sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook until the sauce thickens slightly and coats the beef well, about 3-5 minutes. Stir in 2 tablespoons of chopped green onions, then remove the skillet from the heat.
- Warm the tortillas: Place one tortilla at a time in the microwave and heat for about 15 seconds until warm and pliable.
- Assemble the rolls: Spoon a generous amount of the beef mixture down the center of each warmed tortilla. Top with chopped cucumbers, cilantro, Thai basil, the remaining green onions, and chopped roasted peanuts.
- Roll the tortillas: Fold the tortilla over the filling, then fold in the sides and ends securely and roll forward to create a neat wrap. Repeat this process with remaining tortillas and fillings.
- Serve: Serve the rolls warm with optional dipping sauces like extra soy sauce, chili paste, and toasted sesame oil. For a heartier meal, accompany the rolls with steamed rice on the side.
Notes
- Homemade Thai chili sauce can be made by combining ketchup, rice vinegar, garlic, sugar, and chili flakes for a simple substitute.
- Ground chicken or pork can be used interchangeably with beef according to preference.
- Adjust the amount of Chinese five spice according to taste preference from 1 to 3 teaspoons.
- For gluten-free option, substitute the flour tortillas with gluten-free wraps.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the beef mixture before assembling fresh rolls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
