- serves 6 -
For the sauce:
3 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons Sriracha
For the filling:
1 pound ground chuck (80% lean)
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Thai chilis
1 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 bunch of Thai basil
12 wooden skewers, soaked in water for at least 30 minutes
1. Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved.
2. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.
3. 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.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
5. 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.