Vietnamese Fresh Spring Rolls with Lemongrass Beef Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
