Ingredients
- 225 g Steak, cut against the grain
- into 3mm thick and 5cm long
- 125 g Rice vermicelli
- 2 Pickled onions, finely cut
- 2 Pickled gherkins, finely cut
- 1 Carrot, grated
- 1 packet Round Banh Trang rice paper
- Warmed water in a bowl
Marinade:
- 1 teaspoon lemon grass, finely minced
- 1 teaspoon Garlic, finely minced
- 15 ml Ginger wine
To Serve:
- 1 Webb or round lettuce
- A few sprigs Coriander leaves
- Dipping sauce
Instructions
- Combine the marinade ingredients together and marinade the beef slices. Leave for 2-3 hours.
- Soak the rice vermicelli. When soft, drain thoroughly.
- Toss the cold rice vermicelli, pickled onion, gherkin and carrot together and place on the table in a dish. Put the lettuce leaves in a dish, the coriander and mint on a flat plate, and place on the table.
- Put the Banh Trang on a place and place on the table. 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, grill 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. Guests should help themselves by dipping a Banh Trang into the warm water until it becomes soft and pliable.
- They then place some of the vermicelli and pickle, mint and coriander and cooked pieces of beef on the Banh Trang.
- The mixture is then rolled up and place on a fresh piece of lettuce. The lettuce leaf is rolled around it and then dipped in the sauce.
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Do you have a better Beef Crystal Spring Rolls recipe?