Kale Peperoncino Pasta Recipe Spinach Tomato Egg Drop Soup Recipe Salmon Umeboshi Pasta Recipe Teriyaki Hotate & Shishito Peppers Recipe Teriyaki Salmon & Scallions Recipe 15-Minute Salmon Ochazuke Recipe

Beef Bulgogi Spring Rolls

Beef Bulgogi Spring Rolls Recipe

Estimate by eye the amount of each ingredient you need for each spring roll. Do not stuff the rice paper with too much ingredients, otherwise they may burst. Remember to keep the fillings tight as you wrap and roll the spring roll.

I replaced the usual rice vermicelli in Vietnamese spring rolls with shredded white cabbage for a lower carb version. Feel free to switch it back to cooked rice vermicelli if you want a more filling meal.

Check out the more tips, ingredients photos and step-by-step photos on the previous page.


  • 6 pieces of 22-cm (8.6-inch) Vietnamese rice papers
  • 200g supermarket beef bulgogi (or make your own)
  • 50g shredded white cabbage
  • 20g shredded red (purple) cabbage
  • 20g coriander (and a few mint or basil leaves)
  • half carrot thinly shredded or cut to matchsticks
  • 75g salad mix (or lettuce such as romaine or coral)
  • half bell pepper (capsicum) cut to strips; use tri-colour for best look
  • 6 long section of chives or spring onions (scallions) optional

(A) Dipping Sauce

  • 4 tsp instant ssamjang sauce (or make your own)
  • 1 tsp sriracha chilli sauce for extra heat; to taste
  • 2 tsp ponzu sauce
  • 1 1/2 tbsp goma (sesame) salad dressing

You also need:

  • a large plate of water (for dipping the rice papers) for best reasons, use slightly warm water
  • a large plate or wooden board for wrapping the rice rolls


  1. Cook beef bulgogi in a pan with a bit of oil, taking care not to overcook the beef. Divide into 6 portions. Set aside.
  2. Prepare the rest of the ingredients. Also prepare a deep plate or bowl of water for dipping the rice paper rolls.
  3. Make the dipping sauce by combining (A) in a small bowl, stirring until smooth. Season to taste. Portion them out into 2 small saucers sprinkled with roasted sesame seeds.
  4. Make the spring rolls. Quickly dip a piece of rice paper in water until the entire surface is wet and just start to soften, about 7-10 seconds. Place softened rice paper on a large plate or wooden board. Wrap the spring rolls in either one of the following two styles. #1 Basic Roll (Click here for the step-by-step photos)Arrange the salad mix (or lettuce) followed by the rest of the ingredients (minus the chives) in the middle of the rice paper. Fold in the left and right sides of the rice paper, followed by the bottom side. Roll the wrap away from you, while keeping the fillings tight. OR #2 Aesthetic Roll (Click here for the step-by-step photos)Arrange the ingredients as shown in this photo. The topmost beef layer will the the front “face” of the spring roll. Fold in the left and right sides of the rice paper, followed by the bottom edge upwards. Roll the wrap away from you, while keeping the fillings tight. When you reach the base of the beef, insert a decorative chive or spring onion & protrude it out from the spring roll, then continue rolling the last portion of the wrap. Flip the spring roll over to reveal the aesthetic side showing the beef.
  5. Serve the spring rolls with the dipping sauce. If you are not eating them immediately, wrap the plate of spring rolls with cling wrap. Leftovers can be kept in the fridge in an air-tight food container for 2 days by wrapping each spring roll in cling wrap.
Pages: 1 2

4 comments on “Beef Bulgogi Spring Rolls”

  1. So colourful and yummy with beef! You did an excellent job with rolling and wrapping.

  2. Been wanting to make Vietnamese rolls for some time….but I’m looking to buy good quality rice paper (Rose brand? 3 ladies brand?) and still can’t decide which one is good. I had bad experience with poor quality rice paper before. After soaking in water, the rice wrapper tore easily and turns sticky when starting to wrap.

    So right now still waiting to make Vietnamese rolls…might have to be next year spring/summer cos now weather starting to turn cooler and colder….

    • I’m using the cheapest brand (Mekong) from Sheng Siong. A big bag for $2.20. A trick that worked for me is – warm water (maximum your hands can tolerate comfortably) & soak the rice papers for 7-10 seconds (just slightly softened but not too soft). See if this helps even though the rice paper is not branded. I’m budget conscious with it comes to grocery shopping, so I was happy that the cheap rice papers I found at SS work well for me!

  3. I also want to find cheap and good rice papers here lei but cannot find :( Those brands I quoted not because they are “branded” but they are most widely available here. And because they are not cheap, tt’s why hv been procrastinating I will remember your tips. Thanks :D

Leave a Reply

Your email address will not be published. Required fields are marked *