These Vietnamese Spring Rolls with Wagyu Beef are a refreshing appetizer for an Asian-inspired meal. Made with a chock-full of fresh vegetables and herbs, Vietnamese Spring Rolls are great for a healthier alternative to deep-fried spring rolls! This recipe by GroXers comes with a special treat – the addition of succulent Joshu Wagyu beef will definitely add an explosion of flavor and juices to these delicious spring rolls. Enjoy!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 45 mins Serves : 10
INGREDIENTS:
- 200g Joshu Wagyu beef striploin
- 75g Rice Vermicelli, uncooked
- 10pcs Vietnamese Rice Paper Sheet
- 2 tbsp fresh Thai Basil, chopped
- 4 tbsp fresh Mint Leaves, chopped
- 4 tbsp fresh Cilantro or Chinese Parsley (optional)
- 4 Butterhead Lettuce Leaves, shredded
- 1 small Carrot, halved & cut into thin strips
- Cornish Sea Salt Co Sea Salt Flakes and Ground Black Pepper for seasoning
- Dipping Sauce 1
- 4 tbsp Lee Kum Kee Hoisin Sauce
- 2 tsp Peanuts, finely chopped
Dipping Sauce 2
- 4½ Fish Sauce
- 80ml Water
- 3 tbsp fresh Lime Juice
- 1½ clove Garlic, peeled and minced
- 2½ tbsp Whtie Sugar
1 tsp Lee Kum Kee Chili Garlic Sauce
DIRECTIONS:
- Season beef lightly with salt and pepper. Sear beef over high heat on both sides for 2 min each or until beef is cooked through. After cooling for 15min, slice into 20 strips and set aside.
- While beef is resting, cook the rice vermicelli according to package instructions. Ensure that texture is al dente. Drain, rinse with cold water and set aside.
- Assemble the spring rolls, mix the dipping sauces in separate bowls and serve.
Assembling the spring rolls
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Dip a rice paper sheet in a large bowl of warm water for 1 second to soften. Lay it on a clean kitchen cloth to absorb excess water and transfer to a flat clean working surface.
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About 1 inch below the centre of the sheet, place a handful of ingredients (vermicelli, herbs, vegetables, 2 strips of beef) in a row, leaving about 2 inches uncovered on the left and right sides.
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Fold in the bottom flap to cover the ingredients followed by the left and right flaps, and tightly roll the sheet.
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Repeat steps 1 – 3 to make the rest of the spring rolls.