Lemongrass Beef Spring Rolls
Lemongrass Beef Spring Rolls
Ingredients
For the Lemongrass Beef Marinade
- 1 pound thinly sliced beef, such as sirloin or flank steak
- 2 tablespoons minced lemongrass
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
For the Spring Rolls
- 10-12 rice paper wrappers, 8.5-inch diameter
- 1 head green leaf lettuce, washed and separated
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1 cucumber, julienned
- 1/2 cup pickled carrots, store-bought or homemade, optional
- 4 ounces vermicelli rice noodles, cooked according to package instructions
- 1 tablespoon vegetable oil, for cooking beef
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon chili garlic sauce, adjust to taste
- 1/4 cup warm water, or more, to reach desired consistency
- 2 tablespoons finely chopped roasted peanuts, for garnish, optional
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with minced lemongrass, minced garlic, minced shallots, fish sauce, sugar, vegetable oil, and black pepper. Mix well to ensure the beef is evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry for 2-3 minutes until the beef is cooked through and slightly caramelized. Remove from heat and set aside.
⏱️ 5 min
- 3
Bring a pot of water to a boil. Add the vermicelli rice noodles and cook according to package instructions (usually 3-5 minutes), until tender. Drain the noodles and rinse under cold water to prevent sticking. Set aside.
⏱️ 5 min
- 4
In a small bowl, whisk together the peanut butter, hoisin sauce, lime juice, sugar, and chili garlic sauce. Gradually add warm water, 1 tablespoon at a time, whisking continuously until the sauce reaches your desired creamy, pourable consistency. Taste and adjust seasonings if needed (add more sugar for sweetness, lime juice for tang, or chili garlic sauce for spice). Set aside, or refrigerate until ready to serve.
⏱️ 10 min
- 5
Fill a shallow dish (larger than your rice paper wrappers) with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it is soft and pliable, but not overly sticky. Carefully lay the softened wrapper flat on a clean, damp work surface.
⏱️ 1 min
- 6
Arrange a piece of green leaf lettuce near the bottom edge of the wrapper, followed by a few mint leaves and cilantro sprigs. Add a small handful of cooked vermicelli noodles and a few pieces of julienned cucumber and pickled carrots. Place a portion of the cooked lemongrass beef on top of the vegetables and noodles.
⏱️ 2 min
- 7
Fold the bottom edge of the rice paper wrapper tightly over the filling. Fold in the sides of the wrapper towards the center. Roll tightly from the bottom upwards, creating a compact spring roll. Repeat with the remaining ingredients until all spring rolls are assembled.
⏱️ 15 min
- 8
Serve the fresh Lemongrass Beef Spring Rolls immediately with the prepared peanut dipping sauce. Garnish the sauce with chopped roasted peanuts, if desired. Enjoy fresh!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Beef Spring Rolls
For the Lemongrass Beef Marinade
- 1 pound thinly sliced beef, such as sirloin or flank steak
- 2 tablespoons minced lemongrass
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
For the Spring Rolls
- 10-12 rice paper wrappers, 8.5-inch diameter
- 1 head green leaf lettuce, washed and separated
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1 cucumber, julienned
- 1/2 cup pickled carrots, store-bought or homemade, optional
- 4 ounces vermicelli rice noodles, cooked according to package instructions
- 1 tablespoon vegetable oil, for cooking beef
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon chili garlic sauce, adjust to taste
- 1/4 cup warm water, or more, to reach desired consistency
- 2 tablespoons finely chopped roasted peanuts, for garnish, optional
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with minced lemongrass, minced garlic, minced shallots, fish sauce, sugar, vegetable oil, and black pepper. Mix well to ensure the beef is evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry for 2-3 minutes until the beef is cooked through and slightly caramelized. Remove from heat and set aside.
⏱️ 5 min - 3
Bring a pot of water to a boil. Add the vermicelli rice noodles and cook according to package instructions (usually 3-5 minutes), until tender. Drain the noodles and rinse under cold water to prevent sticking. Set aside.
⏱️ 5 min - 4
In a small bowl, whisk together the peanut butter, hoisin sauce, lime juice, sugar, and chili garlic sauce. Gradually add warm water, 1 tablespoon at a time, whisking continuously until the sauce reaches your desired creamy, pourable consistency. Taste and adjust seasonings if needed (add more sugar for sweetness, lime juice for tang, or chili garlic sauce for spice). Set aside, or refrigerate until ready to serve.
⏱️ 10 min - 5
Fill a shallow dish (larger than your rice paper wrappers) with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it is soft and pliable, but not overly sticky. Carefully lay the softened wrapper flat on a clean, damp work surface.
⏱️ 1 min - 6
Arrange a piece of green leaf lettuce near the bottom edge of the wrapper, followed by a few mint leaves and cilantro sprigs. Add a small handful of cooked vermicelli noodles and a few pieces of julienned cucumber and pickled carrots. Place a portion of the cooked lemongrass beef on top of the vegetables and noodles.
⏱️ 2 min - 7
Fold the bottom edge of the rice paper wrapper tightly over the filling. Fold in the sides of the wrapper towards the center. Roll tightly from the bottom upwards, creating a compact spring roll. Repeat with the remaining ingredients until all spring rolls are assembled.
⏱️ 15 min - 8
Serve the fresh Lemongrass Beef Spring Rolls immediately with the prepared peanut dipping sauce. Garnish the sauce with chopped roasted peanuts, if desired. Enjoy fresh!
⏱️ 2 min