Vietnamese Steak Spring Rolls

The marinade for the steak is delicious, and instead of a peanut sauce we served these with  Nuac Cham, which was delicious.
I had forgotten how fun it is to roll spring rolls.  I got a big enough pan for the wrappers to be wet flat and then used a napkin to lay it out, fill and roll up.
So easy and we had it on a weeknight.
The only issue to getting a 2 hour marinade on the steak.

Prep Time

30 Mins

Chill Time

30 Mins

Grill Time

4 Mins

Yield

Makes 4 to 6 servings

By Tri La and Tri La

April 2005

RECIPE BY Southern Living

Houston is home to a large Vietnamese population and the Kim Son Restaurant. Adapted from their house specialty, this top-rated recipe is a meal in itself--so don't let the long ingredient list stop you from trying it. The grilled, marinated flank steak also makes a great main dish on its own.

• 2 pound flank steak
• 3 tablespoons sugar
• 1 tablespoon chopped lemon grass
• 1 tablespoon minced garlic
• 2 tablespoon soy sauce
• 2 tablespoon vegetable oil
• 1/3 cup fish sauce

• 16 (6-inch) rice paper spring roll wrappers (bánh tráng)
• 1/2 cucumber, peeled, seeded and cut into 1/8- x 2-inch matchsticks
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/2 head iceberg lettuce or green leaf lettuce, shredded

Stir together 2 tablespoons sugar and next 5 ingredients in a large bowl. Add meat, stirring to coat. Cover and chill 30 minutes. Remove meat from marinade, discarding marinade. Sprinkle steak evenly with salt and pepper.

Grill flank steak slices over medium-high heat (350° to 400°) until done. Cover with aluminum foil to keep warm.

Pour hot water to a depth of 1 inch in a large shallow dish. Dip 1 spring roll wrapper in hot water briefly to soften; pat dry with paper towels.

Combine carrot and next 4 ingredients. Place 1 slice of beef on one side of wrapper; top with 1/3 cup lettuce. Place about 1/3 cup bean sprout mixture on lettuce on wrapper. Fold sides of wrapper over filling, and roll up, jelly-roll style. Serve with Nuoc Cham for dipping.