Vietnamese Lemongrass Grilled Beef Spring Rolls (Thịt Bò Nướng Cuốn Bánh Tráng)

Ingredients

• 2 lbs beef (beef chuck, tenderloin, ribeye, sirloin, or center round)
• 1/3 cup lemongrass (minced)
• 4 garlic cloves (peel and finely chop)
• 1 yellow onion (peel and cut into thin wedges)
• 1/4 cup oyster sauce
• 1 tablespoon regular soy sauce
• 2 tablespoons granulated sugar
• 2 tablespoons orange juice
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional)
• 1 stick butter (4 oz)
• 1 package large rice paper
• Cucumbers (slice into long strips)
• Pineapples (slice into long strips)
• Leafy lettuce and herbs
• Vietnamese Fermented Anchovy Dipping Sauce (Mắm Nêm)
• Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)

Instructions

1. 1

   Marinate beef: In a large mixing bowl, combine lemongrass, garlic, onion, oyster sauce, soy sauce, sugar, orange juice, sesame oil, and optional red pepper flakes. Thinly slice the beef against the grain into bite-size pieces. Add sliced beef to the mixture. Marinate for at least 30 minutes or overnight in the fridge for better results.

2. 2

   Grill: It is best to cook the beef outside using a portable butane burner and a grill plate. Heat up the griddle and melt a tablespoon of butter at a time. Add a portion of beef and quickly grill for 2-3 minutes.

3. 3

   Assemble: Lightly wet a sheet of rice paper in a water bowl. Allow about 5 seconds for it to soften. Add grilled beef and your favorite vegetables in the middle of the wet rice paper. Tuck in the sides and roll up to seal. Dip the spring roll in your choice of dipping sauce. Grill as you go for the best results.