Quick & Easy Lemongrass Beef Spring Rolls

Vietnamese lemongrass beef spring rolls on parchment paper.

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Quick & Easy Lemongrass Beef Spring Rolls

These quick and easy lemongrass beef spring rolls make the most refreshing appetizer for any meal. Rice paper rolls are filled with addicting lemongrass steak, fresh herbs, and vermicelli noodles, all served with an easy-to-make Vietnamese dipping sauce. In this blog post, learn how to get the “grilled” look without the grill, how to properly hydrate rice paper, and how to customize your spring rolls to your tastes.

Prep Time45

Cook Time15

Course: Appetizer

Cuisine: Vietnamese

Keyword: beef spring roll recipe, beef spring rolls, easy beef spring roll recipe, steak spring rolls

Servings: spring rolls

Calories: 230kcal

Author: Becca Du

Equipment

Large Saute Pan

Ingredients

Lemongrass Beef

1 lb ribeye steak thinly sliced
2 tbsp lemongrass minced
1 shallot minced
2 cloves garlic minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp olive oil
1 tbsp honey
1 tbsp light brown sugar

Spring Rolls Fillings & Sauce

8 pieces rice paper
4 cups lettuce cut into ~2 inch pieces
½ cup cucumbers thinly sliced
¼ cup mint
10 oz vermicelli noodles
1 cup Vietnamese dipping sauce

US Customary - Metric

Instructions

Mix together 2 tbsp of lemongrass, 1 shallot, 2 cloves of garlic, 2 tbsp of fish sauce, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 2 tbsp of olive oil, 1 tbsp of honey, and 1 tbsp of light brown sugar. Add 1 lb of thinly sliced ribeye steak and coat with the marinade. Marinate for 30 minutes.
While the steak is marinating, prep the rest of your ingredients. Boil 10 oz of vermicelli noodles. Cut 4 cups of lettuce and ½ cup of cucumbers. Make 1 cup of Vietnamese dipping sauce. Set all of it aside.
Once done marinating, Heat a pan over high heat. Make sure your pan is hot before cooking your steak. That's what gives it the "grilled look" without the grill. Cook the steak in batches for 1-2 minutes on each side. Remove from the heat and set aside.
Now it's time to make your spring rolls! Hydrate 1 rice paper sheet. Add a few pieces of lettuce, cucumbers, mint, and a small handful of vermicelli noodles to the bottom third of the rice paper. Follow that with a few pieces of steak.
Starting from the bottom, roll upward. When you're halfway up the rice paper, fold over the left and right sides of the spring roll and then complete the spring roll. Repeat until you run out of rice paper or filling.
Serve with a side of Vietnamese dipping sauce and enjoy!

Notes

Storage Instructions. Store each component of the spring roll separately. When you're ready to eat, heat up the steak then make your spring roll. The steak can keep up to 3 days in the fridge, and the vegetables and noodles can keep up to a week.
For more tips and tricks, refer to the blog post!

Nutrition