June 19, 2010
Fresh Vietnamese Spring Rolls
1 pack Vietnamese rice paper (6", small)
4 oz dried vermicelli noodles (cooked, drained and cut into 2-inch lengths)
1 packet bean sprouts, washed and drained
½ lb tri-tip beef, cut thinly
¼ cup korean bulgogi sauce
lettuce, washed and drained
fresh mint leaves
fresh cilantro leaves
2 gloves garlic, minced
4 Tbsp. sugar, honey, or Agave nectar
juice of 1 lime
2½ Tbsp. fish sauce
4 Tbsp. fried peanuts, chopped finely
¼ cup vinegar
1. Season meat with bulgogi sauce and set aside. Grill to cook on both sides and cut into 1-inch strips.
2. In a bowl mix the dipping sauce ingredients, season and adjust to your taste. It should be sweet and sour taste.
3. Heat a shallow pan with water and keep it warm. Assemble all the ingredients within reach on the table and fill a wide bowl with warm water.
4. Dip 1 piece of rice paper (with the rough side facing up) into the water for about 30 seconds, turning it around until it softened. Put on the plate and arrange lettuce, bean sprouts, vermicelli, mint and cilantro at the edge of the rice paper. Add a few pieces of beef about 2-inch below the top and roll from the bottom, tucking in the corners into a roll. Serve with dipping sauce. (Click below to watch video)