Fresh vietnamese spring rolls

Main Dish
4 servings
15 min
25 min
Very Easy


4 servings
- 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


Step 1

Season meat with bulgogi sauce and set aside. Grill to cook on both sides and cut into 1-inch strips.

Step 2

In a bowl mix the dipping sauce ingredients, season and adjust to your taste. It should be sweet and sour taste.

Step 3

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.

Step 4

Dip 1 piece of rice paper into the water for about 30 seconds, turning it around until it softened.

Step 5

Put on the plate and arrange lettuce, bean sprouts, vermicelli, mint and cilantro at the edge of the rice paper.

Step 6

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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