Vietnamese-style Spring Rolls with Korean-style Beef

By • July 21, 2011 • 10 Comments


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Author Notes: Truly fusion! Familiar Vietnamese spring rolls with Korean-style beef inspired by ideas from my grandmother's and mom's kitchens (don't tell either that I messed with their recipes). - knohknoh

Food52 Review: There are many things rolled into this recipe to love. The dipping sauce is the perfect Asian-inspired condiment. It's salty, spicy and has an element of surprise that begs the question “just what’s in this smoothing things all out?”. The steak marinade pops the beef with sweetened soy and jalapeño heat. The shrimp provides a snappy texture to the finished roll. I will make these again but I’ll drop down to a single wrapper (having two plus the noodles yields an overly gelatinous feel) and next time I’ll add fresh basil or mint for a burst of flavor and color. - cheese1227cheese1227

Makes 12 spring rolls

Spring Rolls

  • 3 cloves garlic
  • 1 piece ginger, about the size of your thumb, peeled
  • 2 tablespoons sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup Mexi Coke
  • 2 tablespoons rice vinegar
  • 1/2 jalapeno pepper, including seeds and ribs
  • 1 pound flank steak
  • 24 rice spring roll wrappers
  • 12 small leaves red or green leaf lettuce
  • 4 ounces maifun rice stick, cooked and cut after cooking
  • 18 medium shrimp, cooked and halved lengthwise
  1. For the marinade, process garlic, ginger, sesame oil, soy sauce, Coke, vinegar and jalapeno until smooth.
  2. Trim fat from steak. Pour marinade over steak. Cover and refrigerate for four to 12 hours. Remove from refrigerator 30-60 minutes prior to cooking. Rub off marinade.
  3. Heat oil in iron pan on medium-high heat. Place steak on pan and cook for four to six minutes, depending on thickness. Turn and cook for another three or four minutes. Let steak cool considerably. Slice against grain into fairly thin slices.
  4. Bring four cups of water to a near boil and pour into wide, shallow bowl. Immerse rice wrapper into hot water and lay onto large plate. Repeat and place one more sheet onto same plate directly over first rice wrapper. Set plate aside and repeat with two more rice wrappers. Always prep one plate ahead to allow wrappers time to absorb water and to cool slightly.
  5. Arrange ingredients in prepped wrapper on the third that's closest to you. 3 shrimp halves (they look pretty when the shrimp shows through), 1 lettuce leaf, 1 small handful of maifun and 1-2 slices of steak. Roll into a snug log, tucking ends in, like a San Francisco-style burrito. Repeat til you're done. Serve on the same day. Do not refrigerate.

Scallion Ginger Dipping Sauce

  • 1 piece ginger, peeled and minced (double the size of your thumb)
  • 5 green onions, chopped
  • 1 tablespoon gochukaru (Korean crushed red pepper)
  • 1/2 cup neutral oil such as grapeseed
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce (or to taste ... all ingredients are to taste)
  1. Mix all ingredients together and serve with assembled spring rolls.

Comments (10) Questions (0)

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3 months ago Diedre Austin

coke is poison...what can it be replaced by?

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over 2 years ago Maryliz

These look wonderful !! I'll try them as soon as I can get the wrappers. Maybe the addition of some chopped spring onion would be good for the filling also. One question, Can these be deep fried? I think they would make an extra tasty crunchy appetizer !! Especially with the dipping sauce !! Now I really am hungry. Thanks for this recipe !

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3 months ago knoh

Apologies for taking so long to respond to this comment. I love the idea of adding spring onions. I have never tried deep frying rice wrappers, but spring roll wrappers fry very well. If you try deep frying the rice wrappers, please let us know how they turned out!

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over 2 years ago knoh

cheese1227: Thank you so much for your thoughtful comments on the recipe. I agree that two wrappers is too thick. And have also been considering the addition of chives or some other herb to the spring rolls themselves. Plus I think that it's better to make them about 2/3 the size of the rolls in the picture. I'll make some tweaks then update this recipe soon.

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over 2 years ago brittka

These look like the perfect summer dish - such beautiful presentation! Can you tell me what a maifun rice stick is?

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over 2 years ago knoh

:) Maifun is a very thin--similar to cappellini--rice noodle that is popular in Thai and Vietnamese cuisine. It's available at Trader Joe's and many grocery stores.

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over 2 years ago Sagegreen

These sound delicious and I love the composition of your photo.

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over 2 years ago knoh

Thank you for the kind and encouraging comment ... and from such prolific food52er.

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over 2 years ago mpittsm

This looks great for summer- one question: what is Mexi Coke?

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over 2 years ago knoh

Mexi Coke is the colloquial name for Mexican Coke which is Coca-Cola bottled for Mexico. It uses cane sugar rather than high fructose corn syrup used for Coke in the US. It's readily available at most supermarkets here in LA as it gains popularity. Regular coke works just as well. Kiwi, pears, sugar and brown sugar are widely used in Korean kitchens as tenderizer/ sweeteners.