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.
- 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
- Cook beef bulgogi in a pan with a bit of oil, taking care not to overcook the beef. Divide into 6 portions. Set aside.
- Prepare the rest of the ingredients. Also prepare a deep plate or bowl of water for dipping the rice paper rolls.
- 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.
- 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.
- 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.