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.

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