Lemongrass Beef Spring Rolls
Lemongrass Beef Spring Rolls
Ingredients
For the Lemongrass Beef
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons lemongrass, finely chopped
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
For the Spring Rolls
- 4 ounces rice vermicelli noodles
- 1 head green leaf lettuce, leaves separated and washed
- 1 cucumber, julienned
- 2 carrots, julienned
- 1/2 cup fresh mint leaves
- 12 rice paper wrappers, 8.5-inch diameter
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 teaspoon chili garlic sauce, or sriracha
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons chopped peanuts, for garnish
- 1 teaspoon sriracha, for garnish, optional
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with chopped lemongrass, minced garlic, minced shallots, fish sauce, oyster sauce, granulated sugar, and black pepper. Mix all the ingredients thoroughly until the beef is well coated with the marinade. Set aside while preparing other ingredients.
⏱️ 10 min
- 2
Cook the rice vermicelli noodles according to package instructions. Typically, this involves soaking in hot water for 3-5 minutes or boiling briefly. Once cooked, drain the noodles and rinse them thoroughly with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 3
Prepare the vegetables: Julienne the cucumber and carrots into thin strips. Wash and dry the green leaf lettuce and fresh mint leaves.
⏱️ 10 min
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef to the hot pan and cook, stirring frequently, until it is browned and cooked through, about 3-5 minutes. Do not overcrowd the pan; cook in batches if necessary. Set the cooked beef aside on a plate.
⏱️ 5 min
- 5
Prepare the peanut sauce: In a small bowl, combine creamy peanut butter, hoisin sauce, fish sauce, granulated sugar, water, chili garlic sauce (or sriracha), and fresh lime juice. Whisk all ingredients together until the sauce is smooth and creamy. Adjust consistency with more water if needed.
⏱️ 5 min
- 6
Set up your spring roll assembly station: Have a shallow dish filled with warm water, your rice paper wrappers, cooked beef, noodles, lettuce, julienned cucumber and carrots, and mint leaves all within reach.
⏱️ 5 min
- 7
To assemble each spring roll: Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes soft and pliable but not overly flimsy. Lay the softened rice paper wrapper flat on a clean work surface.
⏱️ 1 min
- 8
Arrange a layer of lettuce on the bottom third of the wrapper. Place a portion of the cooked lemongrass beef over the lettuce. Add a small amount of rice vermicelli noodles next to the beef. Layer julienned cucumber and carrots on top of the noodles and beef. Add a few fresh mint leaves.
⏱️ 1 min
- 9
Fold the sides of the rice paper wrapper inward over the filling. Starting from the bottom, tightly roll the wrapper upwards, enclosing all the ingredients, until a firm spring roll is formed. Repeat with the remaining ingredients until all spring rolls are assembled.
⏱️ 10 min
- 10
Serve the freshly made Lemongrass Beef Spring Rolls immediately with the peanut dipping sauce. Garnish the sauce with chopped peanuts and a drizzle of sriracha, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Beef Spring Rolls
For the Lemongrass Beef
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons lemongrass, finely chopped
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
For the Spring Rolls
- 4 ounces rice vermicelli noodles
- 1 head green leaf lettuce, leaves separated and washed
- 1 cucumber, julienned
- 2 carrots, julienned
- 1/2 cup fresh mint leaves
- 12 rice paper wrappers, 8.5-inch diameter
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 teaspoon chili garlic sauce, or sriracha
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons chopped peanuts, for garnish
- 1 teaspoon sriracha, for garnish, optional
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with chopped lemongrass, minced garlic, minced shallots, fish sauce, oyster sauce, granulated sugar, and black pepper. Mix all the ingredients thoroughly until the beef is well coated with the marinade. Set aside while preparing other ingredients.
⏱️ 10 min - 2
Cook the rice vermicelli noodles according to package instructions. Typically, this involves soaking in hot water for 3-5 minutes or boiling briefly. Once cooked, drain the noodles and rinse them thoroughly with cold water to prevent sticking. Set aside.
⏱️ 10 min - 3
Prepare the vegetables: Julienne the cucumber and carrots into thin strips. Wash and dry the green leaf lettuce and fresh mint leaves.
⏱️ 10 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef to the hot pan and cook, stirring frequently, until it is browned and cooked through, about 3-5 minutes. Do not overcrowd the pan; cook in batches if necessary. Set the cooked beef aside on a plate.
⏱️ 5 min - 5
Prepare the peanut sauce: In a small bowl, combine creamy peanut butter, hoisin sauce, fish sauce, granulated sugar, water, chili garlic sauce (or sriracha), and fresh lime juice. Whisk all ingredients together until the sauce is smooth and creamy. Adjust consistency with more water if needed.
⏱️ 5 min - 6
Set up your spring roll assembly station: Have a shallow dish filled with warm water, your rice paper wrappers, cooked beef, noodles, lettuce, julienned cucumber and carrots, and mint leaves all within reach.
⏱️ 5 min - 7
To assemble each spring roll: Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes soft and pliable but not overly flimsy. Lay the softened rice paper wrapper flat on a clean work surface.
⏱️ 1 min - 8
Arrange a layer of lettuce on the bottom third of the wrapper. Place a portion of the cooked lemongrass beef over the lettuce. Add a small amount of rice vermicelli noodles next to the beef. Layer julienned cucumber and carrots on top of the noodles and beef. Add a few fresh mint leaves.
⏱️ 1 min - 9
Fold the sides of the rice paper wrapper inward over the filling. Starting from the bottom, tightly roll the wrapper upwards, enclosing all the ingredients, until a firm spring roll is formed. Repeat with the remaining ingredients until all spring rolls are assembled.
⏱️ 10 min - 10
Serve the freshly made Lemongrass Beef Spring Rolls immediately with the peanut dipping sauce. Garnish the sauce with chopped peanuts and a drizzle of sriracha, if desired.
⏱️ 3 min