Fresh vietnamese spring rolls

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 pack Vietnamese rice paper (6", small)

4 z dried vermicelli noodles

1 packet bean sprouts, washed and drained

½ lb tri-tip beef, cut thinly

¼ cup korean bulgogi sauce

lettuce, washed and drained

fresh mint leaves

fresh cilantro leaves

Dipping sauce:

2 gloves garlic, minced

4 Tbsp. sugar, honey, or Agave nectar

juice of 1 lime

2½ Tbsp. fish sauce

4 Tbsp. fried peanuts, chopped finely

¼ cup vinegar


  • Season meat with bulgogi sauce and set aside. Grill to cook on both sides and cut into 1-inch strips.
  • In a bowl mix the dipping sauce ingredients, season and adjust to your taste. It should be sweet and sour taste.
  • 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.
  • Dip 1 piece of rice paper into the water for about 30 seconds, turning it around until it softened.
  • Put on the plate and arrange lettuce, bean sprouts, vermicelli, mint and cilantro at the edge of the rice paper.
  • 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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