Vietnamese Rice Paper Roll | Lemongrass Beef | Gỏi Cuốn

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: vermicelli

Zucchini noodles are lower in carbs, while vermicelli is a cost-effective alternative.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter offers a nut-free option, while soy sauce is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce is lower in calories, and miso is often less expensive.

Cut cucumber into sticks around 7cm long.

Cut the white part of the spring onion into thin strips around 7cm long.

Cut the green part of the spring onion into around 10cm long and halve it length ways.

Place rice vermicelli noodles into a pot of boiling water and boil for 5 mins.

Place boiled noodles into a bowl of cold water to stop the cooking and drain.

Combine brown sugar, fish sauce, and water. Set aside.

Stir fry the beef on medium heat with a bit of vegetable oil until cooked and slightly charred on the outside.

Add lemongrass, shallot, and garlic. Stir fry for another 1 min.

Add sauce and continue frying until sauce has reduced and caramelised.

Set aside and cool to room temperature before assembling the rice paper roll.

To make rice paper roll, brush a sheet of rice paper on both sides with warm water until it starts to soften.

Then add ingredients as shown in the video and roll tightly.

Repeat until all the beef has been used, around 12-15 rolls.

Make the dipping sauce by combining hoisin sauce, peanut butter, water, garlic, and vinegar until smooth.

Cooking Techniques

Spice Level:

Allergens