Recipe courtesy of Ching-He Huang
Print
Total:
1 hr 15 min
Active:
55 min
Yield:
8 to 12 rolls
Level:
Intermediate
Total:
1 hr 15 min
Active:
55 min
Yield:
8 to 12 rolls
Level:
Intermediate

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Philly Cheese Steak with Smoked Gruyere Sauce

Recipe courtesy of Nadia G

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Vegetable and Noodle Filled Spring Rolls

Recipe courtesy of The Fabulous Beekman Boys

Rapid Rolls

Recipe courtesy of Kelsey Nixon

Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Swiss Steak

Recipe courtesy of Alton Brown

Rolled Pork Florentine

Recipe courtesy of Laura Calder

West Virginia Pepperoni Roll

Recipe courtesy of Santos Loo

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

On TV

Trending Videos

So Much Pretty Food Here