Ingredients:

  • 1 lb (450g) ribeye steak, thinly sliced
  • 2 tbsp (30ml) lemongrass, minced
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) honey
  • 1 tbsp (12g) light brown sugar
  • 8 rice paper wrappers
  • 4 cups (200g) lettuce, cut into ~2 inch pieces
  • ½ cup (75g) cucumber, thinly sliced
  • ¼ cup (15g) fresh mint leaves
  • 10 oz (280g) vermicelli rice noodles, cooked
  • 1/4 cup fish sauce (60 mL)
  • 1/4 cup lime juice (60 mL)
  • 1/4 cup warm water (60 mL)
  • 2 tablespoons granulated sugar
  • 1 clove garlic, minced
  • 1 red Thai chili, seeded and minced (optional)

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add sliced steak, toss to coat, and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
  2. While the steak marinates, cook the vermicelli noodles according to package directions. Drain and rinse with cold water. Chop the lettuce, slice the cucumbers, and pick the mint leaves. If making it from scratch, prepare the dipping sauce by combining all ingredients and stirring to dissolve the sugar.
  3. Heat a large sauté pan over high heat until very hot. Add the marinated steak in a single layer (cook in batches to avoid overcrowding the pan). Sear for 1-2 minutes per side, until cooked through and slightly charred. Remove from pan and set aside to cool slightly.
  4. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds, until pliable (but not too soft). Lay the softened rice paper on a clean, flat surface.
  5. Arrange a small amount of lettuce, cucumber, mint, and vermicelli noodles in the bottom third of the rice paper. Top with a few slices of lemongrass beef.
  6. Starting from the bottom, roll the rice paper tightly over the fillings. Fold in the left and right sides as you continue to roll upward, creating a sealed roll.
  7. Repeat steps 4-6 until all spring rolls are assembled.
  8. Serve immediately with Vietnamese dipping sauce.