← All recipes

🍽️ Fresh Summer Rolls with Beef

385 kcal · 30 min · 4 servings

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 cilantro
• 12 thin Vietnamese rice paper sheets (approx. 24 cm ⌀)
• 1 clove garlic
• 60 g ginger
• 2 chili peppers
• 3 tbsp sugar
• 2 tbsp lime juice
• 4 tbsp Vietnamese fish sauce

Instructions

1. 1. Remove the tough outer leaves from the lemongrass. Cut the stalk lengthwise into four strips and mince it very finely. Peel the shallot and dice it finely. Mix the shallot, lemongrass, fish sauce, soy sauce, sugar, and oil in a bowl. Place the beef in the marinade and let it marinate for 20 minutes.
2. 2. Place the rice noodles in cold water for 30 minutes. Then cook them for 1 to 2 minutes until al dente, as indicated on the package. Drain the noodles and let them cool. Wash the lettuce and remove the thick stems. Wash the bean sprouts and coriander. Pluck the small coriander leaves from the stems.
3. 3. Remove the beef from the marinade. Grill it in a non-stick grill pan or on a charcoal grill over low heat for 3 minutes on each side. Let the meat cool briefly. Slice it into very thin strips using a sharp knife.
4. 4. Dip the rice paper sheets one by one briefly into cold water. Remove them and let them soften between damp kitchen towels. Lay the first soaked rice sheet flat on the work surface. Place a lettuce leaf in the center. Distribute 2 tablespoons of noodles, the beef strips, 1 tablespoon of bean sprouts, and some coriander leaves on top. Shape everything into an elongated mound about 12 centimeters long. Fold the sides of the rice sheet inward and roll the roll tightly. Peel the garlic and ginger and chop them finely. Roughly chop the chilies. Pound everything with sugar in a mortar to form a fine

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 42 g