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Lemongrass Beef Spring Rolls

Zesty Lemongrass Beef Spring Rolls for a Fresh Bite

Enjoy the fresh, vibrant flavors of Lemongrass Beef Spring Rolls, a delightful appetizer.
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Prep Time 30 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 spring rolls
Course: Appetizers
Cuisine: Vietnamese
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 16 oz Ribeye Steak Can substitute flank steak or chicken for different tastes.
  • 2 tbsp Lemongrass, minced Try lemongrass paste for convenience.
  • 1 Shallot, minced Onion or green onion can be used if needed.
  • 2 cloves Garlic, minced Fresh garlic is best for authenticity.
  • 2 tbsp Fish Sauce Substitute with soy sauce for a vegetarian option.
  • 1 tbsp Soy Sauce Use tamari for a gluten-free variation.
  • 1 tbsp Oyster Sauce Consider hoisin sauce for a vegetarian twist.
  • 2 tbsp Olive Oil Any neutral oil will also work well.
  • 1 tbsp Honey Maple syrup is a great vegan alternative.
  • 1 tbsp Light Brown Sugar Granulated sugar can be used if needed.
For the Spring Rolls
  • 8 Rice Paper Available in most Asian grocery stores.
  • 4 cups Lettuce, cut into ~2-inch pieces Leafy greens like spinach or bok choy can be substituted.
  • ½ cup Cucumbers, thinly sliced Opt for English cucumbers to minimize seeds.
  • ¼ cup Mint Swap for basil if you prefer a different flavor.
  • 10 oz Vermicelli Noodles Cook according to package instructions and rinse well.
For the Dipping Sauce
  • 1 cup Vietnamese Dipping Sauce Easily made with fish sauce, lime, sugar, and chili.

Equipment

  • mixing bowl
  • skillet
  • Pot
  • shallow dish
  • Clean surface for rolling

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine lemongrass, shallot, garlic, fish sauce, soy sauce, oyster sauce, olive oil, honey, and light brown sugar. Add ribeye steak and let it marinate for 30 minutes.
  2. Cook vermicelli noodles according to package instructions (about 3-5 minutes), drain, and rinse under cold water. Slice cucumbers and chop lettuce into 2-inch pieces.
  3. Heat a skillet over high heat. Sear marinated steak for 1-2 minutes on each side, then remove and let rest before slicing into thin strips.
  4. To assemble spring rolls, dip a rice paper wrapper in warm water for 10-15 seconds until flexible, then layer with lettuce, cucumber, mint, vermicelli noodles, and steak. Roll tightly.
  5. Serve spring rolls with Vietnamese dipping sauce for a fresh, vibrant crunch.

Nutrition

Serving: 1spring rollCalories: 230kcalCarbohydrates: 34gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 50IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Prepare the rolls just before serving to maintain freshness. Experiment with fillings based on your taste.

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