Prep 20 mins
Cook 8 mins
Don't just consider this for a main meal, but also for an appetizer. A Jamie Purviance recipe for Weber Grill. They're just as good baked or pan fried. Just don't overcook.
For the sauce
- 3 tablespoons granulated sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon thinly sliced green onion
- 1 tablespoon asian fish sauce
- 2 teaspoons asian garlic sauce (Sriracha)
For the filling
- 1 lb ground chuck (80% lean)
- 1⁄4 cup thinly sliced green onion
- 1 tablespoon finely chopped of fresh mint or 1 tablespoon cilantro or 1 tablespoon sweet basil
- 1 tablespoon finely chopped Thai red chili peppers or 1 tablespoon jalapeno
- 1 teaspoon asian fish sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 bunch Thai basil
- 12 wooden skewers, soaked in water for at least 30 minutes
- Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved; set aside.
- In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.
- Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone.
- Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce. An alternate method would be to bake or pan fry.