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Vietnamese Fresh Spring Rolls with Lemongrass Beef

Fresh herbs, rice noodles and lemongrass flavored stir-fried beef are wrapped and rolled into delicious spring rolls! Easy to make and so tasty you'll want to snack on these fresh Vietnamese rolls all the time!

Course Appetizer, Snacks
Cuisine Asian Cuisine, Southeast Asia, Vietnamese
Keyword how to use rice paper rolls, rice paper rolls with lemongrass beef, stir-fried lemongrass beef, Vietnamese lemongrass beef, Vietnamese lemongrass beef spring rolls, vietnamese spring rolls with lemongrass beef
Prep Time 30 minutes
Servings 6
Author Manila Spoon


For the Lemongrass Beef

  • 10-12 oz ¬†beef steak like sirloin or tenderloin, sliced thinly
  • 3 lemongrass stalks, use only the whitish part at the bottom and remove the tough outer leaves then process/pulse in a blender or food processor until fine
  • 3 cloves garlic, minced
  • 1 tbsp oyster sauce (or fish sauce)
  • 2 tbsp oil of choice

For the Rice Rolls

  • 10-12 pieces of 6-inch round rice paper or sheets (banh trang), to wrap the beef and herbs in
  • handful lettuce leaves, torn
  • bunch fresh herbs (like mint, cilantro or basil), choose 2
  • 1 cup cucumber, julienned (matchstick size)
  • 1 cup carrots, julienned (matchstick size)
  • 1 cup rice noodles stick, cooked previously and cooled (optional)

For the Dipping Sauce

  • 2 tbsp lime juice, freshly squeezed
  • 2 tbsp fish sauce
  • 2 tbsp white sugar
  • 2 tbsp water
  • 1-2 red Thai chili, sliced thinly (spice level you can tolerate)


  1. Combine the lemongrass, oyster sauce and minced garlic. Rub or coat the sliced beef with this lemongrass mixture and let rest for about one hour to allow beef to absorb the flavors.

  2. Heat a heavy-bottomed skillet or wok to medium-high. Once the skillet is hot (this is important!), quickly mix the oil with the beef. Transfer the beef to the heated skillet and stir-fry for about 3-4 minutes or until done. Set aside the beef to cool.

  3. Submerge the dried rice sheets in room temperature water briefly (about 5-7 seconds only) to soften. Place on top of a wooden cutting board (or any porous flat surface) large enough to accommodate the sheets.

  4. Place a little of the torn salad leaves on top of the paper, a pinch or two of the beef, fresh herbs, noodles (if using) and the carrots and cucumbers - just enough to allow you to roll everything on the paper.

  5. Roll the rice paper from the bottom and as you reach the middle part, fold the outside flaps inwards to close then continue to roll until you reach the end. Place sealed side down on a platter. Repeat until you finish all the beef.

  6. To make the dipping sauce, simply mix together the lime juice, fish sauce, sugar, water and chili in a small bowl. Serve with the lemongrass beef spring rolls. Enjoy as snacks or appetizers!