Beef Crystal Spring Rolls
Category: Soups and Appetizers Rating: 5 Contributor: n/a



  • 2 pickled onions, finely cut
  • 1 clove of garlic, finely chopped
  • 6 oz. rice vermicelli
  • 1 red chilli pepper, finely chopped
  • 8 oz. steak, cut against the grain into pieces 1/8 inch thick and 2 inches long
  • Dipping Sauce: 4 tbsp. Nouc Mam sauce or Maggi liquid seasoning
  • 1 tbsp. ginger wine
  • warmed water in a bowl on the table
  • 1 tsp. garlic, finely ground
  • 1 package round Banh Trang rice paper
  • Marinade: 1 tsp. lemon grass, finely ground
  • 1 tbsp. lime or lemon juice
  • 2 dill pickles, finely cut
  • 1 tbsp. lime or lemon juice
  • 1 carrot, grated
  • 1 tsp. sugar and 2 tsp. dry sherry

1. Combine the marinade ingredients together and marinate the beef slices. Leave for 2-3 hours.

2. Soak the rice vermicelli. When soft, darin thoroughly. Toss the cold rice vermicelli, pickled onion, dill pickles, and carrot together and place on the table in a dish.

3. Prepare the dipping sauce by mixing all dipping ingredients together and stir well. Put the lettuce leaves in a dish, the cilantro, and mint on a flat place, and place on the table. Put the Banh Trang on a plate and place on the table.

4. Put warm water in a bowl that is large enough for the Banh Trang to be dipped in on the table. Put either a table-top barbecue or a fondue on the table and bring the marinated meat to the table for the guests to cook. If neither is available, broil the meat very quickly, or fry in a pan with a little vegetable oil. Either way the cooking time is minimal, as thinly cut meat cooks extremely quickly. Excessive cooking toughens the meat.

5. Guests should help themselves by dipping a Banh Trang into the warm water until it becomes soft and pliable. Then place some of the vermicelli and pickle, mint, and cilantro and the cooked pieces of beef on the Banh Trang. The mixture is then rolled up and placed on a fresh piece of lettuce. The lettuce leaft is rooled around it and then dipped in the sauce.

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