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Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved.
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.
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.
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.