Beef Rice Noodle Rolls

Ingredients

• ½ lb ground beef (80/20 blend)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sesame oil
• ½ teaspoon cornstarch
• 2 count garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 2 count green onions, white and light green parts only, finely chopped
• 8 count fresh rice noodle sheets (bánh canh)
• 1 tablespoon neutral oil (vegetable or canola)
• 3 tablespoons low-sodium soy sauce (for drizzling)
• 1 teaspoon sesame oil (for drizzling)
• 2 count green onions, dark green parts, sliced thin
• 1 tablespoon white sesame seeds
• 1 teaspoon chili oil or sriracha (optional)

Instructions

1. 1

   In a medium bowl, combine 0.5 lb ground beef, 2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 0.5 teaspoon sesame oil, and 0.5 teaspoon cornstarch. Mince 2 garlic cloves and grate 1 teaspoon fresh ginger on a microplane, then add both to the bowl along with 2 finely chopped green onions (white and light green parts only). Stir with a fork just until the ingredients are loosely combined — do not overmix, as this toughens the beef.

2. 2

   Remove the rice noodle sheets from their package and gently separate them — they're delicate, so work slowly and be patient. Lay them flat on a clean, dry work surface or parchment paper. These sheets are pre-cooked, so they're ready to fill and roll.

3. 3

   Set a 10-inch nonstick skillet over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer for 30 seconds — it should ripple when you tilt the pan. Add the beef mixture in a single layer and let it sit undisturbed for 45 seconds so it begins to brown on the bottom. Then stir and break it into small, fine crumbles with a wooden spoon, cooking for 2-3 minutes total. You're looking for the beef to be cooked through with no pink and the crumbles to be relatively small and evenly colored. Pour into a bowl and let cool slightly while you set up for rolling.

4. 4

   Place one rice noodle sheet on your work surface. Spoon 2-3 tablespoons of the cooked beef filling across the center of the sheet in a 3-inch-wide horizontal line, leaving 1 inch of space on either end. Fold the bottom edge up and over the filling, then roll away from you, tucking and tightening as you go. The sheet will wrap around the filling — it won't be stretchy like a spring roll, but it should hold together. Tuck the sides in as you roll for a neat package. Place seam-side down on a plate. Repeat with the remaining 7 sheets and filling.

5. 5

   Fill a wok or large pot with water until it comes 2 inches up the sides. Place a bamboo steamer basket on top, making sure the bottom doesn't touch the water. Bring the water to a rolling boil — you'll hear a vigorous bubbling sound and see steam rising. Carefully arrange the rolled noodles seam-side down on the steamer basket in a single layer (work in batches if needed). Cover with the steamer lid and steam for 8 minutes. The noodles will stay soft and pliable, and the beef inside will stay moist.

6. 6

   While the rolls steam, whisk together 3 tablespoons low-sodium soy sauce and 1 teaspoon sesame oil in a small bowl to make a simple dipping sauce. Taste it — the soy should be pronounced but balanced. Add a pinch more oil if you like.

7. 7

   Using a fish spatula or wide, flat spoon, carefully transfer the steamed rolls to a serving platter, keeping them seam-side down. Drizzle the warm rolls lightly with the soy-sesame sauce, then scatter 1 tablespoon white sesame seeds and the sliced dark green parts of 2 green onions across the top. If you like heat, add 1 teaspoon chili oil or a small drizzle of sriracha. Serve warm or at room temperature alongside the dipping sauce on the side.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• 10-inch nonstick skillet
• small whisk
• small bowl
• work surface or cutting board
• wok or large pot
• bamboo steamer basket with lid
• fish spatula or wide flat spoon
• microplane grater
• serving platter

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