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Recipes Nugget Markets Signature Recipes

Fresh Spring Rolls

Prep time
1 hour, plus 30 minutes marinating PT0.016666666666667M
Cook time
30 minutes PT30M
Yield
4–6 servings
Difficulty
2 out of 5 on the difficulty scale
Spring Rolls Nugget Markets signature recipes

Bursting with vibrant veggies, marinated beef and delicate vermicelli noodles, these flavorul spring rolls are ideal for snacks, lunch or anytime you're craving something healthy and hearty!

Ingredients

  • 5 garlic cloves, minced, divided
  • 1½ tablespoons soy sauce
  • 4 teaspoons toasted sesame oil
  • 8 ounces beef steak, sliced thin
  • 6 teaspoons vegetable oil, divided
  • 1 pint beech mushrooms
  • ¼ teaspoon granulated sugar
  • 2 carrots, shredded
  • ¼ teaspoon kosher salt
  • 2 cups mung bean sprouts
  • ½ teaspoon fish sauce
  • 7 ounces vermicelli noodles
  • 1 package rice paper
  • 1 head butter lettuce
  • ½ bunch mint leaves
  • ½ bunch cilantro leaves
  • 2 mini cucumbers, cut into matchsticks

Preparation

In a medium work bowl, mix 3 teaspoons minced garlic with 1 tablespoon soy sauce and 2 teaspoons sesame oil, then add sliced beef and marinate for 30 minutes to overnight.

To grill, cook marinated beef over high, direct heat for 3–4 minutes, or to pan-fry, heat 2 teaspoons vegetable oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3–4 minutes, until cooked and caramelized bits form, then remove from pan.

Sauté mushrooms with 2 teaspoons of vegetable oil for 2–3 minutes, until tender, then add 1½ teaspoons soy sauce, ¼ teaspoon sugar and ½ teaspoon minced garlic. Stir for 1 minute, then remove from pan.

Place carrots in a bowl and sprinkle with ¼ teaspoon kosher salt. Toss together and leave for 15 minutes, then drain excess liquid. Add 2 teaspoons vegetable oil to the pan, then cook carrots until just tender and remove.

Blanch bean sprouts in boiling water for 2 minutes, or until flexible. Drain under cold water, then cool. Squeeze out excess liquid then place in a bowl and mix with 2 teaspoons sesame oil, 1 teaspoon minced garlic and ½ teaspoon fish sauce. 

Soak the vermicelli noodles in hot water for 3 minutes, then drain and rinse well under cold water to prevent the noodles from sticking together. 

Immerse a sheet of rice paper in hot water for about 3 seconds, then place on a work surface. The rice paper should be pliable but not completely soft. If the rice paper breaks easily, it may have been soaked too long. 

To assemble the spring rolls, place some lettuce, noodles, veggies and herbs on the bottom third of the rice paper, then add sliced steak on top—do not overfill the roll. Take the sides and bring them in, then roll from the bottom up, making sure to tuck everything in tightly.

Serve immediately with Nước Chấm Vietnamese Dipping Sauce or wrap each roll tightly in plastic wrap and refrigerate until ready to eat.