Spring Rolls with Meat Filling
Ingredients
- For the spring rolls
- 1 sprig Lemongrass
- 1 shallot
- 1 Tbsp Vietnamese Fish sauce
- 1 Tbsp soy sauce
- 1 tsp sugar
- 2 Tbsps vegetable oil
- 400 grams Beef fillet (sliced)
- 100 grams thin, round Rice noodles
- 1 Lettuce
- 100 grams soybean sprout
- ½ bunch cilantro
- 12 thin Vietnamese Rice paper (about 24 cm or 10 inches diameter)
- For the ginger and lime sauce
- 1 garlic clove
- 60 grams ginger
- 2 chili peppers
- 3 Tbsps sugar
- 2 Tbsps Lime juice
- 4 Tbsps Vietnamese Fish sauce
Preparation steps
Remove the outer leaves of the lemongrass, cut into quarters lengthwise and finely chop. Peel the shallots and cut into small cubes. Mix with the lemongrass, fish sauce, soy sauce, sugar and oil. Marinate the beef in the mixture for 20 minutes.
Place the rice noodles cold water and soak for about 30 minutes. Cook 1-2 minutes in boiling water (according to package directions) until al dente, drain and cool. Rinse the lettuce and remove the thick stems. Rinse the bean sprouts and cilantro and pluck the leaves from the stems.
Remove the beef from the marinade and grill on a nonstick grill pan or on a charcoal grill over low heat on each side for 3 minutes. Allow to cool briefly, then cut with a sharp knife into very thin strips.
Soak the rice paper sheets one at a time briefly in cold water. Remove and allow to soften between damp kitchen towels. Spread each sheet on a work surface. Place 1 lettuce leaf in the middle and top with 2 tablespoons pasta, beef slices, 1 tablespoon sprouts and some cilantro leaves. Form into an elongated strip. Turn the sides of the rice paper inwards and roll up firmly.
For the ginger lime sauce, peel the garlic and ginger and chop finely. Chop the chilies coarsely. Crush with sugar in a mortar to make a fine paste. Mix with lime juice, fish sauce and 3 tablespoons water. Cut the spring rolls in half and serve with the ginger-lime sauce.
