Vietnamese Fresh Spring Rolls with Lemongrass Beef Recipe

Introduction

Vietnamese Fresh Spring Rolls with Lemongrass Beef offer a delicious, light, and flavorful way to enjoy tender marinated beef wrapped in fresh herbs and crisp vegetables. These rolls are perfect as appetizers or a refreshing snack, paired with a tangy dipping sauce that balances sweet, sour, and spicy notes.

Ingredients

• 10-12 oz beef steak (sirloin or tenderloin), sliced thinly
• 3 lemongrass stalks
• 3 cloves garlic, minced
• 1 tbsp oyster sauce (or fish sauce)
• 2 tbsp oil of choice
• 10-12 pieces 6-inch round rice paper (banh trang)
• Handful lettuce leaves, torn
• Bunch fresh herbs (mint, cilantro, or basil), choose 2
• 1 cup cucumber, julienned
• 1 cup carrots, julienned
• 1 cup rice noodle sticks, cooked and cooled (optional)
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp fish sauce
• 2 tbsp white sugar
• 2 tbsp water
• 1-2 red Thai chili, sliced thinly (adjust to taste)

Instructions

1. Step 1: Combine the lemongrass, oyster sauce, and minced garlic. Rub this mixture over the sliced beef and let it rest for about one hour to allow the flavors to infuse.
2. Step 2: Heat a heavy-bottomed skillet or wok over medium-high heat. Once hot, quickly mix the oil with the beef, then transfer the beef to the skillet. Stir-fry for 3-4 minutes until cooked through. Remove from heat and let cool.
3. Step 3: Briefly soak a rice paper sheet in room temperature water for 5-7 seconds until soft. Lay it flat on a wooden cutting board or a porous surface large enough to hold the roll.
4. Step 4: Place a small amount of torn lettuce leaves on the lower third of the rice paper. Add a pinch of beef, fresh herbs, noodles (if using), and julienned carrots and cucumbers—just enough to roll comfortably.
5. Step 5: Roll the rice paper from the bottom, folding the sides inward halfway through to secure the filling. Continue rolling tightly until sealed. Place the roll seam-side down on a platter. Repeat with remaining ingredients.
6. Step 6: To make the dipping sauce, stir together lime juice, fish sauce, sugar, water, and sliced chili in a small bowl. Serve spring rolls with this sauce and enjoy as a fresh snack or appetizer.

Tips & Variations

• For a vegetarian option, substitute beef with tofu or mushrooms marinated in the same lemongrass mixture.
• If you prefer a milder sauce, reduce or omit the Thai chili and add a touch of sweet chili sauce instead.
• Make sure your skillet is very hot before adding beef to get a good sear and keep the meat tender.
• Use fresh herbs generously as they add brightness and authentic flavor to the rolls.

Storage

Store assembled spring rolls in an airtight container, separated by parchment paper, in the refrigerator for up to 1 day. Rice paper can harden if stored too long, so it’s best to enjoy them fresh. Keep the dipping sauce refrigerated for up to 3 days and stir before serving. Reheating is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef filling in advance?

Yes, you can marinate and cook the beef several hours ahead of time. Keep it refrigerated and assemble the rolls just before serving for the best texture.

What if I can’t find lemongrass?

Fresh lemongrass adds a unique citrusy note, but if unavailable, you can substitute with finely grated lemon zest mixed with a small amount of ginger and garlic for a similar flavor profile.

Vietnamese Fresh Spring Rolls with Lemongrass Beef Recipe

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Vietnamese Fresh Spring Rolls with Lemongrass Beef are light, flavorful appetizers featuring thinly sliced beef marinated in aromatic lemongrass and garlic, stir-fried to perfection, then wrapped with fresh herbs, crisp vegetables, and rice noodles in delicate rice paper sheets. They are served with a tangy, sweet, and spicy dipping sauce, making them perfect for snacks or starters.

• Author: Elena
• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 10–12 spring rolls 1x
• Category: Appetizer
• Method: Stir-frying
• Cuisine: Vietnamese
• Diet: Halal

Ingredients

Scale 1x2x3x

Beef Marinade:

• 10–12 oz beef steak (sirloin or tenderloin), sliced thinly
• 3 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 1 tbsp oyster sauce (or fish sauce)
• 2 tbsp oil of choice

Wrap Ingredients:

• 10–12 pieces of 6-inch round rice paper sheets (banh trang)
• Handful lettuce leaves, torn
• Bunch fresh herbs (mint, cilantro, basil – choose 2)
• 1 cup cucumber, julienned (matchstick size)
• 1 cup carrots, julienned (matchstick size)
• 1 cup rice noodles sticks, cooked and cooled (optional)

Dipping Sauce:

• 2 tbsp lime juice, freshly squeezed
• 2 tbsp fish sauce
• 2 tbsp white sugar
• 2 tbsp water
• 1–2 red Thai chili, sliced thinly (adjust to spice preference)

Instructions

1. Marinate the Beef: Combine minced lemongrass, oyster sauce, and garlic in a bowl. Add the thinly sliced beef and rub the mixture thoroughly to coat. Let the beef marinate for about one hour to absorb the aromatic flavors.
2. Cook the Beef: Heat a heavy-bottomed skillet or wok over medium-high heat until very hot. Quickly toss the marinated beef with oil, then immediately transfer it to the skillet. Stir-fry the beef for 3-4 minutes until cooked through but still tender. Set aside and allow to cool.
3. Prepare Rice Paper Sheets: Briefly submerge one rice paper sheet in room temperature water for 5-7 seconds until it softens slightly but remains pliable. Lay it flat on a wooden cutting board or any porous surface suitable for rolling.
4. Assemble the Rolls: On the softened rice paper, place a few torn lettuce leaves, a small portion of the cooked beef, a handful of fresh herbs, some rice noodles (if using), and a mix of julienned carrots and cucumbers. Use just enough fillings to comfortably roll the paper without tearing.
5. Roll the Spring Rolls: Fold the bottom edge of the rice paper over the fillings, then fold in the side flaps tightly. Continue to roll upwards until completely sealed. Place the roll seam-side down on a platter. Repeat the process with remaining sheets and fillings.
6. Make the Dipping Sauce: In a small bowl, mix together the lime juice, fish sauce, white sugar, water, and sliced red Thai chili until the sugar dissolves. Adjust chili quantity based on desired spiciness.
7. Serve: Serve the fresh spring rolls with the tangy dipping sauce as delicious snacks or appetizers. Enjoy immediately for the best texture and freshness.

Notes

• Do not soak the rice paper sheets for too long; 5-7 seconds is enough to soften without becoming sticky or tearing.
• Using freshly chopped lemongrass is key to achieving authentic flavor; finely mince it for the marinade.
• Feel free to substitute oyster sauce with fish sauce in the marinade for a different flavor profile.
• Rice noodles are optional but add a nice texture contrast and make the rolls more filling.
• The dipping sauce can be adjusted for sweetness, saltiness, or heat according to taste.
• To make ahead, keep components separately and assemble just before serving to maintain crispness.

Keywords: Vietnamese spring rolls, lemongrass beef, fresh spring rolls, healthy appetizers, Vietnamese appetizers, rice paper rolls