Description
These Beef Spring Rolls with Peanut Lime Sauce are a fresh and vibrant Asian-inspired appetizer perfect for light meals or entertaining. Thinly sliced cooked beef, vermicelli rice noodles, and crisp vegetables are wrapped in delicate rice paper, served with a tangy, creamy peanut lime dipping sauce. Easy to assemble with no cooking required, they combine refreshing herbs and crunchy textures with rich, savory beef, balanced by a zesty, nutty sauce.
Ingredients
Scale
Spring Rolls
- 8 rice paper wrappers
- 1/2 pound cooked beef sirloin or flank steak, thinly sliced
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 small cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- warm water for softening wrappers
Peanut Lime Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or maple syrup
- juice of 1 lime
- 1 teaspoon sesame oil
- 1 small clove garlic, grated
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare Filling Ingredients: Gather all the filling ingredients and place each in separate bowls for easy access during assembly. This includes the sliced beef, cooked vermicelli noodles, shredded carrots, cabbage, julienned cucumber, and fresh herbs.
- Soften Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until it is just soft but still slightly firm, then lay it flat on a clean, damp surface to prevent sticking.
- Assemble Spring Rolls: Place a small amount of beef, rice noodles, carrots, cabbage, cucumber, and fresh herbs in the center of the softened rice paper. Carefully fold the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly into a neat log shape. Repeat this process for all wrappers and fillings.
- Make Peanut Lime Sauce: In a bowl, whisk together creamy peanut butter, soy sauce, hoisin sauce, honey or maple syrup, lime juice, sesame oil, and grated garlic. Gradually add warm water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency for dipping.
- Serve: Present the fresh spring rolls on a platter alongside the peanut lime sauce for dipping. Enjoy immediately or cover with a damp paper towel and refrigerate if making ahead.
Notes
- Spring rolls can be assembled a few hours ahead and stored under a damp paper towel in the refrigerator to keep them moist.
- For a spicy kick, add a splash of sriracha to the peanut lime sauce or include thinly sliced chili peppers inside the rolls.
- Ensure the rice paper is not soaked too long to avoid tearing during rolling.
- Use freshly cooked and cooled noodles to prevent sogginess.
