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Vietnamese Spring Rolls with Grilled Lemongrass Beef

Julie Deily · 27 Comments

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Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

This recipe was originally published June 14, 2010. I recently updated this post with new photos!

These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come served with pork and shrimp and they are served cold.

These spring rolls are served with a grilled lemongrass beef and onions as well as red or green peppers and are served hot, immediately after the beef and veggies are cooked. My Mom has been making this recipe for as long as I can remember. My husband calls them Viet Fajitas…because of the onions and peppers…which Curtis totally suggested to my Mom! And she happily incorporated! The Vietnamese name for this dish is: Besides pho (Vietnamese beef noodle soup), this dish is my other favorite Vietnamese dish. I have many memories of crowded dinner tables…the table full of condiments and a butane-powered camping stove. My Mom would stir-fry the lemongrass beef right there and everyone around the table passed around ingredients. We rolled the spring rolls and ate them as soon as they were rolled right at the table. BTW, my Mom even calls them Viet Fajitas now. 🙂

One other thing, you can totally substitute the beef for grilled shrimp or serve it with both!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

I like to use really thin (vermicelli) rice noodles. This brand of rice paper is my favorite! They can be found at your local Asian or Vietnamese grocery store.

Boil the rice noodles according to the package instructions.

Prep the cilantro, the onions, peppers and then prep the beef.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Heat a nonstick skillet and melt some butter. Everything is better with butter! 🙂

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Cook the beef, onions and peppers in batches. See the sear marks on the beef?

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Now, let me show you how to roll a spring roll.

First, wet the rice paper on both sides, no need to soak. Just a quick wetting. You want it to be completely wet but you don't want it to soak that it becomes way too soft. Place the paper on a plate and wait about 30 to 45 seconds. (I usually have two plates prepped and ready to go, wet two pieces at a time, one on each plate.)

I add the beef, peppers and onions on the lower third of the round spring roll wrapper. Add the lettuce and the rice noodles. (I really should have used a non-white plate to show you.)

Be careful to not overfill. My brother is a master of overfilling and it never breaks…I'm not that talented!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Fold over the sides.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Grab the bottom, end closest to you, tuck it in and start rolling up.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

And there you have it! Easy peasy!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

So there is two ways of doing this…

I told you how we sit around a table and my Mom would cook the beef right there at the table.

Another way is cooking the beef and veggies in the kitchen and then wrapping the spring rolls as you go along and then eating them after you're done wrapping a bunch of them up. That's the way Curtis prefers to do it. And it's less mess on our table for us.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

He likes to make a whole pile of them whereas while I'm cooking the beef on the stove, I'm wrapping and rolling and eating! 🙂

This dish is so popular with my family and with friends! I could have these every week!

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Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net
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Grilled Lemongrass Beef Spring Rolls

Ingredients

  • 1 package rice noodles cooked according to instructions on the package
  • lettuce cilantro, sliced jalapenos (optional)
  • 1 medium onion cut in half and thinly sliced
  • 1 green bell pepper cut into thin strips
  • 1 1/2 teaspoons chopped lemongrass
  • 3 garlic cloves minced
  • 2 pounds London Broil beef sliced thinly across the grain, cut into 1-inch x 2-3-inch pieces
  • 1/2 to 1 pound shrimp peeled and deveined (optional)
  • 4 Tablespoons oyster sauce
  • 2 Tablespoons sesame oil
  • 4 to 6 Tablespoons unsalted butter for each batch of cooking
  • 1 package rice paper
  •  

Instructions

  • Start a large pot of boiling water and cook rice noodles according to instructions on the package. Watch carefully, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Shake the colander several times to drain the water. Place on a large plate and set aside and allow the noodles to dry.
  • Prep and clean the lettuce, cilantro and jalapenos.
  • Prep the onion, pepper, lemongrass and the garlic.
  • Slice the beef and place in a large bowl along with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least 15 minutes and up to a few hours in the refrigerator.
  • Heat a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Allow the butter to melt and add beef  with 1/2 to 1 Tbsp of butter. Cook beef (& shrimp) along with a little bit of peppers and onions in small batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you have cooked all of the meat. (You may need to wipe the skillet clean in between batches so you don't burn the beef.)
  • Roll into spring rolls with rice noodles, lettuce and cilantro along with the beef and shrimp (if using). Serve immediately.

Tips:

  • Be sure to not overfill the skillet, cook the beef in batches. If you overfill, the meat will not brown quickly and you will have overcooked your beef and make it tougher.
  • Always, watch the noodles very carefully, they cook very fast in some cases in just 3 minutes! Drain in a colander and drain. You definitely want to drain and rinse with cold water because you do not want them to stick together. Allow them to cool and I like to warm them up in the microwave for about 30-45 seconds before adding them to the rice paper.
  • If you want to do shrimp as well, marinate in a separate container from the beef. I often stir fry it along with the beef unless someone does not eat beef or is allergic to shellfish.
Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net
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Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

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Categories: Asian, Beef, Husband's Favorites, Main Dishes Tags: beef, cilantro, lemongrass, lettuce, onions, red pepper, rice noodles, rice paper Posted: July 28, 2016 Updated: February 10, 2022

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    1. Donna says

      January 9, 2017 at 12:43 am

      I just started making Vietnamese spring rolls after purchasing the rice wrappers at World Market. I made up my own recipe with shrimp and vegetables and they were awesome, husband loved them!  So I decided to search for more ideas for spring rolls, which brought me to your site. I also love to cook and no recipe is beyond my interest, I’ll pretty much try anything and it usually turns out good. I don’t typically follow recipes word for word, I do a lot of substitution and add my own creative touch. The recipes give me good ideas, and it’s a lot of fun. I want to try this recipe but my questions is, what cut of beef are you using? I like good ingredients but im thinking a lesser cut would work. Can you help me out on this one? Many thanks!

      Reply
      • Julie Deily says

        January 9, 2017 at 3:03 pm

        Hi Donna,

        I use top round steak AKA London Broil. Thanks!

        Reply
    2. Ken says

      August 27, 2016 at 7:08 am

      Great recipe, definitely going to give it a try!

      Reply
    3. carloman says

      August 16, 2016 at 4:04 am

      Great food for this hot summer. I gotta make one for myself someday.

      Reply
    4. Jane Couric says

      August 15, 2016 at 2:35 am

      It looks so good, and i am absolutely going to try it.

      Reply
    5. Tasha @thatssoyummy says

      August 4, 2016 at 8:53 am

      These look absolutely delicious. I need them in my life! 🙂

      Reply
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    Julie of The Little Kitchen

    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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