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Fresh vietnamese spring rolls
Fresh Vietnamese Spring Rolls
Preparation
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Season meat with bulgogi sauce and set aside. Grill to cook on both sides and cut into 1-inch strips.
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In a bowl mix the dipping sauce ingredients, season and adjust to your taste. It should be sweet and sour taste.
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Heat a shallow pan with water and keep it warm. Assemble all the ingredients within reach on the table and fill a wide bowl with warm water.
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Dip 1 piece of rice paper into the water for about 30 seconds, turning it around until it softened.
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Put on the plate and arrange lettuce, bean sprouts, vermicelli, mint and cilantro at the edge of the rice paper.
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Add a few pieces of beef about 2-inch below the top and roll from the bottom, tucking in the corners into a roll. Serve with dipping sauce.
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