Pho-Inspired Philly Steak Spring Roll with Dipping Sauce

Name: Pho-Inspired Philly Steak Spring Roll with Dipping Sauce
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 12 rolls
Ingredients: 1/2 cup fish sauce; 1 tablespoon sugar; 4 fresh cilantro leaves, chopped; 3 fresh basil leaves, julienned; 1 small serrano chile, sliced; 1 lime, juiced; 8 ounces beef sirloin, trimmed of fat and sliced into strips; 1 tablespoon soy sauce; 2 teaspoons cornstarch; 1 teaspoon dried red chile flakes; 1 teaspoon freshly ground white pepper; 1 teaspoon dark soy sauce; 1 teaspoon sugar; 2 tablespoons peanut oil, plus more for deep-frying; 2 tablespoons mirin; 8 to 12 spring roll or egg roll wrappers; 2 scallions, thinly sliced; 1 small serrano chile, thinly sliced; 1 cup shredded mozzarella

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Level: Intermediate

Total: 1 hr 15 min (includes cooling time)
Active: 55 min

Yield: 8 to 12 rolls

Level: Intermediate

Total: 1 hr 15 min (includes cooling time)
Active: 55 min

Yield: 8 to 12 rolls

Ingredients

Dipping Sauce:

1/2 cup fish sauce

1 tablespoon sugar

4 fresh cilantro leaves, chopped

3 fresh basil leaves, julienned

1 small serrano chile, sliced

1 lime, juiced

Beef Roll:

8 ounces beef sirloin, trimmed of fat and sliced into strips

1 tablespoon soy sauce

2 teaspoons cornstarch

1 teaspoon dried red chile flakes

1 teaspoon freshly ground white pepper

1 teaspoon dark soy sauce

1 teaspoon sugar

2 tablespoons peanut oil, plus more for deep-frying

2 tablespoons mirin

8 to 12 spring roll or egg roll wrappers

2 scallions, thinly sliced

1 small serrano chile, thinly sliced

1 cup shredded mozzarella

Directions

Watch how to make this recipe.

For the dipping sauce: Whisk together the fish sauce, sugar, cilantro, basil, serrano chiles and lime juice in a small bowl until the sugar is dissolved. Set aside.
For the beef roll: Toss together the beef with the soy sauce, cornstarch, dried red chile flakes, white pepper, dark soy and sugar in a medium bowl.
Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add the peanut oil, then the beef. Cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Add the mirin and cook an additional 30 seconds to 1 minute. Transfer the beef to a plate to cool.
To fill the spring roll wrappers: Lay a wrapper on a cutting board. Arrange some beef strips across the middle of each wrapper; top with sliced scallions, serrano chiles and about 2 tablespoons mozzarella. Roll the wrapper over the filling, tucking in the ends after the first roll. Repeat with the remaining wrappers and filling ingredients.
Heat a heavy-bottomed pot over high heat and fill it to a quarter of its depth with peanut oil. Heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Fry the spring rolls until golden brown and crispy, 2 to 3 minutes.
To serve: Slice the spring rolls in half on the bias and serve with the dipping sauce.