Vietnamese Grilled Beef Spring Rolls (Banh Uot Thit Nuong)

  • Preparation: 30 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Grilled Beef Spring Rolls (Bánh Ướt Thịt Nướng)

Vietnamese Grilled Beef Spring Rolls (Banh Uot Thit Nuong) tangy delicacy seared beef, tender and fragrant with smoky char from the grill. Great as appetiser by itself; or served or over a plate of steamed rice; or over cold rice vermicelli; or wrapped in rice paper rolls.

Vietnamese Cuisine has a feel and a rhythm of its own. A sublime tone of delicious, delicate, calmly satisfying flavors, whether in their soothing Noodle Soup (Pho) or these pretty rice paper wrap rolls. If you have tried rice paper wrap rolls before, chances are that someone else have pre-rolled the rice paper rolls for you. Ever thought of rolling your own?
I’m so excited that rice papers are available in some supermarkets like Jusco and Tesco, and they are actually produced locally. If you’ve never wrapped with Vietnamese rice paper, don’t be daunted. Wrapping rice paper rolls is like making a spring roll or burrito and you don’t have to make it perfect.
Whether it’s dining with family or having friends over, rice paper roll DIY makes a fun social activity at the dining table. Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll.


  • 1 lb (500 g) beef flank
  • 10 dried rice paper wrappers (each 8 in/20 cm in diameter) or 5 fresh rice flour wrappers
  • 1 cup (40 g) mint leaves
  • 1 cup (40 g) Asian basil leaves
  • 1/2 small head butter lettuce, washed and separated
  • 1 tablespoon sesame seeds, dry-roasted until golden brown
  • 2 bunches coriander leaves (cilantro)
  • Marinade
  • 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part minced
  • 1/2 tablespoon brown sugar or shaved palm sugar
  • 1 tablespoon fish sauce
  • Dipping Sauce
  • 1/2 cup (125 ml) Yellow Bean Sauce
  • 2 tablespoons bottled sweet chili sauce
  • 1/2 tablespoon ground roasted unsalted peanuts

Method Vietnamese Grilled Beef Spring Rolls (Bánh Ướt Thịt Nướng)

1, Combine the Marinade ingredients in a bowl and mix well. Place the beef in the Marinade, mix until well coated and allow to marinate for at least 10 minutes or longer if possible
2, To make the Dipping Sauce, combine all the ingredients in a serving bowl and mix well. Set aside.
3, Grill the marinated beef on a pan grill or under a preheated broiler for 2 to 3 minutes on each side, until lightly browned on the outside but still rare inside. Remove and set aside to cool, then thinly slice the grilled beef.
4, To make the beef rolls, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place a few slices of beef, some mint, basil and lettuce leaves onto the wrapper. Sprinkle with sesame seeds and top with a few sprigs of coriander leaves (cilantro). Fold one end of the wrapper over the filling and roll up tightly, pressing to seal and leaving the ends open. Repeat until all the ingredients are used up. If using fresh rice flour wrappers, place the filling onto a wrapper and roll up in the same manner.
5, Place the beef rolls on a serving platter and serve with a bowl of Dipping Sauce on the side.

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