Hoisin Beef Spring Rolls Recipe

Name: Hoisin Beef Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 1 tablespoon grated fresh ginger; 1 cup unsweetened coconut milk; 1/4 cup fish sauce; 2 tablespoons light brown sugar; 1 tablespoon fresh cilantro leaves; 1/8 teaspoon freshly ground black pepper; 1 pound trimmed sirloin beef, about 1 1/2 to 2 inches thick; 1 tablespoon vegetable oil; 3 ounces cellophane noodles or bean threads; 8 to 10 dried rice paper wrappers or spring roll skins; 1 head red leaf lettuce leaves; 2 mangoes, peeled and cut into thin strips; 1 cucumber, peeled and cut into thin strips; 1 carrot, peeled and cut into thin strips; 1/4 cup fresh cilantro leaves; 1/4 cup fresh mint leaves

Servings: persons

3 garlic cloves
1 tablespoon grated fresh ginger
1 cup unsweetened coconut milk
1/4 cup fish sauce
2 tablespoons light brown sugar
1 tablespoon fresh cilantro leaves
1/8 teaspoon freshly ground black pepper
1 pound trimmed sirloin beef, about 1 1/2 to 2 inches thick
1 tablespoon vegetable oil
3 ounces cellophane noodles or bean threads
8 to 10 dried rice paper wrappers or spring roll skins
1 head red leaf lettuce leaves
2 mangoes, peeled and cut into thin strips
1 cucumber, peeled and cut into thin strips
1 carrot, peeled and cut into thin strips
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves

1
Place garlic in a blender; blend until minced. Add ginger and next 5 ingredients. Blend until smooth. Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.
2
Remove beef from marinade, discarding marinade. Pat meat dry. Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown. Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.
3
Soak cellophane noodles in hot water according to package directions.
4
Fill a shallow pie plate or pan with warm water. Dampen a kitchen towel with water, wring dry, and place on a work surface. Slide 1 rice paper wrapper into water, and submerge for several seconds or until it begins to soften. Remove from water, and place on towel. Place a lettuce leaf at the base of the circle. Top with a pinch of cellophane noodles, several mango slices, cucumber strips, carrot strips, and 1 beef strip. Carefully wrap roll from the bottom up, keeping the roll as tight as possible. After 1 complete roll, place several cilantro leaves and mint leaves on the wrapper. Pull in the sides of the wrapper (like a burrito), and continue to wrap until roll is secure. Place on a very lightly greased platter, and cover with plastic wrap; repeat with remaining wrappers and filling. Slice rolls in half diagonally, and serve immediately with Hoisin-Peanut Dipping Sauce.

1375

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 garlic cloves, 1 tablespoon grated fresh ginger, 1 cup unsweetened coconut milk, 1/4 cup fish sauce, and more.

Yes, Hoisin Beef Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hoisin Beef Spring Rolls

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