Vietnamese Beef Fresh Rolls
I love making Vietnamese fresh rolls on days I just want something light and packed with flavour. There are so many ways to make this dish, and depending on the season, I like to add different ingredients to the rolls. In summer, I love adding fresh mangoes to add a bit of sweetness to the […]
I love making Vietnamese fresh rolls on days I just want something light and packed with flavour. There are so many ways to make this dish, and depending on the season, I like to add different ingredients to the rolls. In summer, I love adding fresh mangoes to add a bit of sweetness to the roll. Here is a basic recipe that you can feel free to customize to your liking.
Ingredients:
- 12-20 hot pot beef slices
- 8-16 dry rice paper, round shape
- 50g (half a pack) of dried vermicelli noodles, cooked.
- 7 lettuce leaves, sliced.
- 1 carrot, shredded
- 1/4 cup of white vinegar
- 1/4 cup of hot water
- 1 cup of bean sprouts
- a few springs of coriander leaves
- Crushed peanuts, (Optional)
Marinade:
- 2 tbsp soy sauce
- 3 tsp brown sugar
- 1 stalk of lemongrass, minced
- 3 cloves of garlic, minced
- 1/2 tbsp of fish sauce
Instructions:
Prepare the fillings:
- Marinade hot pot beef slices with soy sauce, brown sugar, lemongrass, garlic, and fish sauce for an hour.
- Mix shredded carrots with vinegar and set aside.
- Slice the lettuce.
- Cook the vermicelli in hot water and rinse with cold water. Set aside and let cool.
- Cook bean sprouts in boiling water for just 2 mins, then set aside.
- Pan fry the marinated hot pot beef until cooked. Set aside and let cool.
Assemble the rolls:
- Dip the rice paper wrappers in hot water for 20 secs, or until softened. Lift it out of the water and let water drip off before placing it on a dry surface.
- Add carrots, vermicelli, bean sprouts, beef, coriander, and lettuce on top of the rice paper wrap. Fold in the sides of the rice paper first, before rolling it up like a burrito.
