Vietnamese Spring Rolls With Beef and No Shrinps
This recipe was originally published June 14, 2010. I recently updated this post with new photos!
These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come up served with pork and shrimp and they are served common cold.
These jump rolls are served with a grilled lemongrass beef and onions too as cherry or green peppers and are served hot, immediately subsequently the beefiness and veggies are cooked. My Mom has been making this recipe for as long as I tin remember. My hubby calls them Viet Fajitas…because of the onions and peppers…which Curtis totally suggested to my Mom! And she happily incorporated! The Vietnamese proper name for this dish is: 
Ane other thing, you tin can totally substitute the beef for grilled shrimp or serve it with both!
I like to apply really thin (vermicelli) rice noodles. This make of rice paper is my favorite! They tin can exist plant at your local Asian or Vietnamese grocery store.
Boil the rice noodles according to the bundle instructions.
Prep the cilantro, the onions, peppers and so prep the beef.
Heat a nonstick skillet and cook some butter. Everything is improve with butter! 🙂
Melt the beef, onions and peppers in batches. See the sear marks on the beef?
At present, permit me show you how to roll a spring roll.
First, wet the rice paper on both sides, no need to soak. Merely a quick wetting. You lot desire it to be completely moisture but you don't want information technology to soak that information technology becomes way also soft. Identify the paper on a plate and wait most 30 to 45 seconds. (I usually have 2 plates prepped and ready to get, wet two pieces at a time, ane on each plate.)
I add the beef, peppers and onions on the lower third of the circular spring roll wrapper. Add together the lettuce and the rice noodles. (I really should have used a not-white plate to prove y'all.)
Exist careful to not overfill. My blood brother is a master of overfilling and it never breaks…I'k not that talented!
Fold over the sides.
Grab the lesser, end closest to you, tuck it in and start rolling up.
And in that location you have information technology! Easy peasy!
And so there is two ways of doing this…
I told you how we sit around a table and my Mom would cook the beef right there at the table.
Another way is cooking the beef and veggies in the kitchen and and then wrapping the spring rolls every bit you lot go along then eating them after you're washed wrapping a agglomeration of them up. That'southward the way Curtis prefers to practice it. And it's less mess on our table for us.
He likes to make a whole pile of them whereas while I'm cooking the beef on the stove, I'm wrapping and rolling and eating! 🙂
This dish is and so popular with my family and with friends! I could accept these every calendar week!
Recipe
Impress Pin 
Salvage
Grilled Lemongrass Beef Jump Rolls
- one parcel rice noodles cooked according to instructions on the bundle
- lettuce cilantro, sliced jalapenos (optional)
- 1 medium onion cut in half and thinly sliced
- 1 light-green bell pepper cut into thin strips
- one 1/2 teaspoons chopped lemongrass
- 3 garlic cloves minced
- 2 pounds London Broil beef sliced thinly across the grain, cut into 1-inch ten 2-three-inch pieces
- 1/2 to 1 pound shrimp peeled and deveined (optional)
- 4 Tablespoons oyster sauce
- 2 Tablespoons sesame oil
- 4 to 6 Tablespoons unsalted butter for each batch of cooking
- one package rice paper
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Kickoff a big pot of humid water and melt rice noodles according to instructions on the package. Watch advisedly, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for ii to 3 minutes. Shake the colander several times to bleed the water. Place on a large plate and fix aside and let the noodles to dry.
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Prep and make clean the lettuce, cilantro and jalapenos.
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Prep the onion, pepper, lemongrass and the garlic.
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Slice the beefiness and place in a large bowl forth with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least fifteen minutes and upwardly to a few hours in the refrigerator.
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Oestrus a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Let the butter to melt and add beef with 1/2 to 1 Tbsp of butter. Cook beefiness (& shrimp) along with a little bit of peppers and onions in modest batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you take cooked all of the meat. (You lot may need to wipe the skillet make clean in betwixt batches so you don't fire the beef.)
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Roll into bound rolls with rice noodles, lettuce and cilantro along with the beef and shrimp (if using). Serve immediately.
Tips:
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Exist sure to non overfill the skillet, cook the beef in batches. If you overfill, the meat will non chocolate-brown quickly and you volition have overcooked your beef and make it tougher.
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Always, lookout man the noodles very advisedly, they cook very fast in some cases in merely 3 minutes! Drain in a colander and drain. You lot definitely want to drain and rinse with cold water because yous do not desire them to stick together. Let them to cool and I like to warm them upward in the microwave for about thirty-45 seconds earlier adding them to the rice paper.
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If you want to do shrimp equally well, marinate in a separate container from the beef. I ofttimes stir fry it forth with the beef unless someone does not consume beefiness or is allergic to shellfish.
Hi, I'k Julie!
Welcome to The Picayune Kitchen! I'm Julie and I love to cook, broil, eat and share (not necessarily in that society). I share easy recipes, stories virtually my family unit (which includes my pets) and my travels. And I actually do have a little kitchen.
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