Summer Rolls with Beef

Ingredients

• 1 stalk lemongrass
• 1 Shallot
• 1 tbsp Vietnamese fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp oil
• 400 g beef fillet (sliced)
• 100 g thin round rice noodles
• 1 head lettuce
• 100 g bean sprouts
• 0.5 bunch coriander leaves
• 12 thin Vietnamese rice paper sheets (≈24 cm diameter)
• 1 Garlic clove
• 60 g ginger
• 2 chili peppers
• 3 tbsp sugar
• 2 tbsp Lime juice
• 4 tbsp Vietnamese fish sauce

Instructions

1. 1.

   Remove the outer leaves of the lemongrass, quarter it lengthwise and finely chop. Peel and dice the shallot, then mix with lemongrass, fish sauce, soy sauce, sugar, and oil. Marinate the beef in this mixture for 20 minutes.

2. 2.

   Soak the rice noodles in cold water for 30 minutes, then cook according to package instructions (1–2 minutes until al dente), drain and cool. Wash the lettuce, remove thick stems. Rinse bean sprouts and coriander; tear off small leaf pieces.

3. 3.

   Remove the beef from the marinade and grill it on a non‑stick skillet or charcoal grill over low heat for 3 minutes per side. Let it rest briefly, then slice into very thin strips with a sharp knife.

4. 4.

   Briefly soak each rice paper sheet in cold water, remove, and let it soften between damp kitchen towels. Lay the first softened sheet on a work surface. Place one lettuce leaf in the center, top with 2 tbsp noodles, beef strips, 1 tbsp bean sprouts, and some coriander leaves. Roll into an elongated shape (~12 cm), tuck in the sides, and roll tightly. For the ginger‑lime sauce, peel and finely chop garlic and ginger; roughly chop chilies. Grind all with sugar in a mortar to a fine paste, then mix with lime juice, fish sauce, and 3 tbsp water. Slice the rolls open and serve with the dipping sauce.