Vietnamese Fresh Spring Rolls with Lemongrass Beef and More
Fresh herbs, rice noodles, and lemongrass-infused stir-fried beef are wrapped in rice paper for a delicious and healthy Vietnamese appetizer or snack that's full of crunch and flavor.
Equipment
- 1 Mixing bowl for marinating beef
- 1 Skillet or wok for stir-frying beef
- 1 Shallow dish for dipping rice paper
Ingredients
For the Lemongrass Beef
- 10-12 oz Beef steak sirloin or tenderloin, thinly sliced
- 3 Lemongrass stalks use whitish part only, tough layers removed, finely pulsed
- 3 cloves Garlic minced
- 1 tablespoon Oyster sauce or fish sauce
- 2 tablespoon Oil of choice
For the Rice Rolls
- 10-12 Rice paper 6-inch rounds
- Lettuce leaves torn
- Fresh herbs mint, cilantro, or basil (choose 2)
- 1 cup Cucumber julienned
- 1 cup Carrots julienned
- 1 cup Rice noodles stick cooked and cooled (optional)
For the Dipping Sauce
- 2 tablespoon Lime juice freshly squeezed
- 2 tablespoon Fish sauce
- 2 tablespoon White sugar
- 2 tablespoon Water
- 1-2 Red Thai chili sliced thinly
Instructions
Instructions
- Combine sliced beef with minced garlic, pulsed lemongrass, and oyster sauce in a bowl. Marinate for about 15 minutes.
- Heat oil in a pan over medium-high heat. Add beef mixture and stir-fry until browned and cooked through, about 5-7 minutes. Let cool slightly.
- Dip one rice paper sheet quickly in warm water to soften. Lay flat on clean surface.
- Layer lettuce, herbs, cucumber, carrots, rice noodles (optional), and beef on lower third of rice paper.
- Fold in the sides and roll tightly from the bottom. Set finished roll aside sealed-side down.
- Repeat process until all ingredients are used up.
- To make dipping sauce, mix lime juice, fish sauce, sugar, water, and sliced chili in bowl. Serve rolls with sauce.
Notes
Wrap tightly and refrigerate leftovers. Store components separately for best texture.