Chef Jack Lee is making a tasty appetizer with a homemade sauce.
Spring Rolls with Fresh Sweet and Tangy Dipping Sauce
- 1 lb trimmed sirloin beef about 1 inch thick strips
- Scallion (finely cut) 1 tbsp
- Lemongrass (minced) 1 tbsp
- Peanut (crushed) 1 tbsp (Optional)
- Fish sauce 2 tsp
- light brown sugar 2 tsp
- fresh cilantro leaves 1/8 teaspoon
- freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 ounces rice noodles
- 8 to 10 dried rice paper wrapper or spring roll skins
- 1 head red leaf lettuce leaves 2 mangoes, peeled and cut into thin strips
- 1 cucumber, peeled and cut into thin strips 1 carrot, peeled and cut into thin strips
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 4 tbsp of fish sauce
- 2 tbsp of sugar
- 1 ½ tbsp of lime juice
- 1 tbsp of sambal chili paste
- Garlic 2 cloves chopped
- 3 tbsp of hot water
- Mix sugar with boil water, then add in fish sauce, then lime juice, and garlic and chili Then adjust to taste.
- Combine lemongrass, green onion, fish sauce, sugar, vegetable oil, pinch of black pepper, Peanut optional until all ingredients are incorporated then add in Beef and marinate for 30 minutes to 1 hour
- Start a pot of boiling water and cook rice noodles according to instructions on the package, once noodle is cooked, remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Set aside and allow the noodles to dry.
- Remove beef and marinate, keep dry (could pat meat dry with paper towel). Heat oil in a large heavy skillet over high heat. Sear beef about 45 seconds on each side. Transfer to a clean bowl and let it rest a few minutes.
- Fill large bowl with warm water, slide 1 rice paper wrapper into water for several seconds, place of a clean cutting board. Place a lettuce leaf at the base of the circle. Top with a pinch of rice noodle. Mango strips, cucumbers strips, carrot strips, and 2 strips of beef.
- Carefully wrap roll from the bottom up, keeping the roll as tight as possible, after one turn, place cilantro leaves and mint leaves on the wrapper and complete with wrap.