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DZUNG’S LEMONGRASS BEEF SPRING ROLLS
INGREDIENTS:
lemongrass beef (recipe below)
Fresh Mint leaves
1 package thin rice noodles, cooked according to package
1 bunch of fresh red leaf lettuce
1 bunch cilantro
1 carrot, julienned
2 Persian cucumbers or 1 English cucumber, julienned
1 tbsp fried dried shallots
rice paper (must be the kind with tapioca and rice flour mix) I recommend this brand:
http://1.bp.blogspot.com/-ps-1DJxu6II/UJ1mI2jqM2I/AAAAAAAADok/xSP4Mv6PO08/s1600/photo-32.JPG
LEMONGRASS BEEF:
1 lb beef tenderloin, thinly sliced
1 tbsp oyster sauce
2 tsp soy sauce
2 tbsp sesame oil
1 tbsp minced shallots
1 tbsp minced garlic
1 tbsp lemongrass
1 tsp sugar
1/2 tsp black pepper
1 tbsp oil
DIRECTIONS:
Combine oyster sauce, soy sauce, sesame oil, shallots, garlic, lemongrass, sugar, and black pepper in a bowl. Stir with a fork until sugar dissolves. Add in beef tenderloin and marinate for 15-20 minutes.
Heat skillet with 1 tbsp of veggie oil. Add in 1/4 of beef and stirfy in batches until just cooked. Remove and set aside.
DIPPING SAUCE:
Video: http://www.youtube.com/watch?v=nfcAjiwwFa4
Ingredients:
1/4 cup + 2 tbsp sugar
1/4 cup unseasoned rice vinegar
1/2 cup of fish sauce (i recommend this brand: http://thongtinberlin.de/thoisu/photo/nuocmamVietHuong.jpg)
2 cloves chopped garlic
1 & 1/2 cups water
DIRECTIONS:
Grind the garlic in a mortar and pestle. Add sugar and continue pounding until pasty. Add a few drops of the rice vinegar to help if needed. Transfer the sugar garlic paste into a larger bowl, and add the fish sauce, rice vinegar, and water. Mix well until the sugar
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