Description
A delightful fusion of textures and flavors featuring seasoned beef, fresh vegetables, and herbs wrapped in delicate rice paper.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 2 stalks lemongrass, finely chopped
- 2 cloves garlic, minced
- 1 sweet onion, chopped
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 10 rice paper wrappers
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- Peanut or hoisin sauce for dipping
Instructions
- In a skillet over medium heat, add a splash of oil. Sauté onions and garlic until soft. Add the ground beef and cook until browned. Mix in lemongrass, soy sauce, and fish sauce. Let cool.
- Julienne carrots and thinly slice cucumber. Rinse and dry fresh herbs.
- Dip a rice paper wrapper in warm water for about 10 seconds until pliable. Place on a clean surface.
- Spoon a small amount of the beef mixture onto the lower third of the wrapper. Add carrots, cucumber, and herbs. Fold the sides in and roll tightly.
- Heat oil in a skillet over medium heat. Cook the spring rolls until golden brown, about 2–3 minutes per side.
- Serve warm with peanut or hoisin sauce for dipping.
Notes
Customize with different vegetables or proteins as desired. Be careful not to overfill the rolls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: spring rolls, lemongrass, beef, appetizer, Vietnamese cuisine