Vietnamese Beef Spring Rolls
Fresh rice paper rolls packed with seasoned beef, crisp vegetables, and herbs, served with a simple dipping sauce. A quick and refreshing meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 22g
Ingredients
- 8 sheets rice paper wrappers
- 8 oz thin beef steak (e.g., sirloin)
- 4 oz vermicelli noodles
- 2 cups mixed salad greens (lettuce, carrot, bell pepper)
- ½ cup fresh herbs (cilantro, mint)
- 1 tbsp sesame seeds
Instructions
- 1
Cook the 4 oz vermicelli noodles in boiling water until tender, about 4 minutes. Drain, rinse with cold water, and set aside.
- 2
Season the 8 oz beef with salt and pepper. Heat a skillet over high heat and cook the beef until browned and cooked through, about 3 minutes per side. Let rest, then slice thinly.
- 3
Dip one rice paper wrapper in warm water for 5 seconds, then lay it on a plate. Place a few greens, herbs, noodles, and beef slices in the center. Fold the sides over and roll tightly. Repeat with remaining wrappers.
- 4
Sprinkle the rolls with the 1 tbsp sesame seeds and serve with your favorite dipping sauce (e.g., hoisin or fish sauce-based).
Tools you’ll need
- Large skillet
- Pot for boiling noodles
- Cutting board
- Knife
- Plate for rolling
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