Vietnamese-Style Spring Rolls With Korean-Style Beef Recipe

Name: Vietnamese-Style Spring Rolls With Korean-Style Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spring Rolls; 3 cloves garlic; 1 piece ginger, about the size of your thumb, peeled; 2 tablespoons sesame oil; 1/2 cup soy sauce; 1/2 cup Mexi Coke; 2 tablespoons rice vinegar; 1/2 jalapeno pepper, including seeds and ribs; 1 pound flank steak; 24 rice spring roll wrappers; 12 small leaves red or green leaf lettuce; 4 ounces maifun rice stick, cooked and cut after cooking; 18 medium shrimp, cooked and halved lengthwise; Scallion Ginger Dipping Sauce; 1 piece ginger, peeled and minced (double the size of your thumb); 5 green onions, chopped; 1 tablespoon gochukaru (Korean crushed red pepper); 1/2 cup neutral oil such as grapeseed; 2 tablespoons sesame oil; 2 tablespoons soy sauce (or to taste ... all ingredients are to taste)

Servings: persons

Spring Rolls
3 cloves garlic
1 piece ginger, about the size of your thumb, peeled
2 tablespoons sesame oil
1/2 cup soy sauce
1/2 cup Mexi Coke
2 tablespoons rice vinegar
1/2 jalapeno pepper, including seeds and ribs
1 pound flank steak
24 rice spring roll wrappers
12 small leaves red or green leaf lettuce
4 ounces maifun rice stick, cooked and cut after cooking
18 medium shrimp, cooked and halved lengthwise
Scallion Ginger Dipping Sauce
1 piece ginger, peeled and minced (double the size of your thumb)
5 green onions, chopped
1 tablespoon gochukaru (Korean crushed red pepper)
1/2 cup neutral oil such as grapeseed
2 tablespoons sesame oil
2 tablespoons soy sauce (or to taste ... all ingredients are to taste)

1
For the marinade, process garlic, ginger, sesame oil, soy sauce, Coke, vinegar and jalapeno until smooth.
2
Trim fat from steak. Pour marinade over steak. Cover and refrigerate for four to 12 hours. Remove from refrigerator 30-60 minutes prior to cooking. Rub off marinade.
3
Heat oil in iron pan on medium-high heat. Place steak on pan and cook for four to six minutes, depending on thickness. Turn and cook for another three or four minutes. Let steak cool considerably. Slice against grain into fairly thin slices.
4
Bring four cups of water to a near boil and pour into wide, shallow bowl. Immerse rice wrapper into hot water and lay onto large plate. Repeat and place one more sheet onto same plate directly over first rice wrapper. Set plate aside and repeat with two more rice wrappers. Always prep one plate ahead to allow wrappers time to absorb water and to cool slightly.
5
Arrange ingredients in prepped wrapper on the third that's closest to you. 3 shrimp halves (they look pretty when the shrimp shows through), 1 lettuce leaf, 1 small handful of maifun and 1-2 slices of steak. Roll into a snug log, tucking ends in, like a San Francisco-style burrito. Repeat til you're done. Serve on the same day. Do not refrigerate.
6
Mix all ingredients together and serve with assembled spring rolls.

3216

kcal

Calories

Fat

529

Carbs

167

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 20 ingredients. The key ingredients include: Spring Rolls, 3 cloves garlic, 1 piece ginger, about the size of your thumb, peeled, 2 tablespoons sesame oil, and more.

Yes, Vietnamese-Style Spring Rolls With Korean-Style Beef 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.

Vietnamese-Style Spring Rolls With Korean-Style Beef

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