Posted on 12th Jul 2025

Vietnamese Summer Rolls

Rice paper rolls filled with delicious lemongrass beef, this vietnamese recipe will take your summer rolls to the next level.

Cuisine

Time

25 mins mins

Servings

6 people people

Ingredients

400g flank steak

The Marinade

2 garlic cloves
3 tbsp fish sauce
3 tbsp lemongrass
2 bird’s eye chillies
1 tsp palm sugar

The filling

80 g cooked rice vermicelli noodles
1 bunch mint
10 lettuce leaves
1 red pepper, ½ cucumber & 1 medium carrot, chopped finely into match sticks
1 pack rice pancake pastries
Carrot and daikon pickles

Nuoc Cham Dipping Sauce

1 tbsp Fish Sauce
1 tbsp Sugar
2 tbsp Water
2 cloves Garlic crushed
Lime Juice (one or two limes)
1 birds eye chilli

Method

Mix all ‘the marinade’ ingredients together. Slice the beef into 4 cm strips. Mix the beef with the marinade and massage the marinade well into the meat. Set aside to marinate for at least 15 minutes or if time permits, overnight.

The Dipping Sauce (Nuoc Cham)

To make your nuoc cham dipping sauce start with the ratio of 1 Fish Sauce: 1 sugar : 2 water e.g.1 tbsp fish sauce: 1 tbsp sugar: 2 tbsp water. Finely chop or crush your garlic and add to sauce. Squeeze the juice of your lime(s) and add to sauce to desired taste- start little and build up flavour. For a little extra kick, deseed your chilli and chop finely and add to the mix Adjust flavours where necessary and enjoy!