Description
Fresh and flavorful Vietnamese-style spring rolls filled with fragrant lemongrass beef, crisp vegetables, and herbs, wrapped in rice paper and served with a savory dipping sauce.
Ingredients
- 300 g beef sirloin or flank steak, thinly sliced
- 2 stalks fresh lemongrass, finely minced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- 12 rice paper wrappers
- 1 cup rice vermicelli noodles, cooked
- 1 cup shredded lettuce
- 1 carrot, julienned
- 1 cucumber, julienned
- Fresh mint leaves
- Fresh cilantro leaves
- Fresh basil leaves
Instructions
- In a bowl, combine sliced beef, lemongrass, garlic, soy sauce, fish sauce, and sugar. Mix well and marinate for 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat and stir-fry the marinated beef until fully cooked and slightly caramelized. Remove from heat and let cool slightly.
- Prepare all vegetables and herbs, and cook the rice vermicelli according to package instructions.
- Soften one rice paper wrapper at a time by dipping it briefly in warm water.
- Lay the wrapper flat and layer lettuce, vermicelli, beef, vegetables, and herbs in the center.
- Fold in the sides and roll tightly to form a spring roll.
- Repeat with remaining ingredients and serve fresh with dipping sauce of choice.
Notes
- Slice beef very thinly for the most tender texture.
- Do not over-soak rice paper to prevent tearing.
- These rolls are best enjoyed fresh but can be wrapped tightly and chilled for a few hours.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stir-Fry & Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
