Vietnamese Spring Rolls with Roasted Sesame Sauce

Vietnamese Spring Rolls with Roasted Sesame Sauce

 

Fresh and light, these Spring Rolls resemble the traditional Vietnamese Banh Mi sandwich without the heavy bread. Great for lunch or dinner, plus the recipe can be doubled (or more) for larger groups.

 

Print

Vietnamese Spring Rolls with Roasted Sesame Sauce

Fresh and light, these Spring Rolls resemble the traditional Vietnamese Banh Mi sandwich without the heavy bread. Fill them with your favorite raw veggies and flavorful herbs and roll in thin rice paper. A sauce made with our Roasted Sesame Oil doubles as both a quick marinade for your leftover beef and a dipping sauce for the finished rolls.  

Servings 4 rolls
Author Chosen Foods

Ingredients

For the sauce

  • 2 tbsp Chosen Foods Toasted Sesame Oil
  • 1 tsp fish sauce
  • 1 lime juiced
  • 1 tsp raw honey
  • 1 tbsp chili chopped (or sub a pinch of chili flakes)
  • 1 green onion chopped
  • 2 cloves garlic minced
  • ½ cup warm water

For the rolls

  • 1 carrot sliced into matchsticks
  • ½ red pepper sliced thin
  • ½ cucumber sliced into matchsticks
  • ½ cup cabbage chopped small
  • 2 tbsp cilantro leaves chopped
  • 1 tbsp mint leaves chopped
  • 4 oz thinly sliced cooked beef steak or roast
  • 4 rice paper spring roll sheets

Instructions

  1. Prepare the Roasted Sesame Sauce by combining all ingredients in a medium bowl. Add the sliced steak and allow it to sit while preparing the other vegetables.
  2. Cut all the vegetables to similar shapes and lengths, generally no longer than 4” to fit within the wrapper. Chop the cilantro and mint into a small pile and have ready. Remove the steak from the sauce and have it ready for filling, as well. Set the remaining sauce aside for dipping.
  3. Fill a large, wide bowl with hot water for softening the rice paper. Working one roll at a time, place a sheet of rice paper into the bowl of hot water and let it sit until softened (soaking times will vary depending on the brand of rice paper used). Carefully move the softened rice paper over to a plate and spread it out. Place ¼ of the beef, veggies, and herbs onto the paper in a tight line, leaving ample room for folding all around the fillings. Then fold the sides in like you would a burrito. Roll it to seal the edges and set the wrapper aside to allow the paper to bind to itself. Repeat the process with the remaining rice paper sheets.
  4. Enjoy the spring rolls immediately (leftovers do not keep welwith the Roasted Sesame Dipping sauce.

Leave a comment

← Previous Orange, Squash, and Cacao Nib Salad