Vietnamese Spring Rolls with Grilled Lemongrass Beef

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This tasty variation on classic spring rolls is by Julie Deily of The Little Kitchen. Julie is one of the 5 Food Bloggers We Love featured in our Fall 2019 Issue. For step-by-step photos including how to wrap the spring rolls, visit her site.

Serves 6

1 1/2 teaspoons chopped lemongrass

3 garlic cloves, minced

2 pounds London Broil, sliced thinly across the grain, cut into 1-inch x 2-inch pieces

1/2 to 1 pound shrimp, peeled and deveined (optional)

4 tablespoons oyster sauce

2 tablespoons sesame oil

4 to 6 tablespoons unsalted butter

1 medium onion, cut in half and thinly sliced

1 green bell pepper, cut into thin strips

1 package rice paper

shredded lettuce

cilantro

sliced jalapenos (optional)

Slice the beef and place in a large bowl along with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least 15 minutes and up to a few hours in the refrigerator.

Start a large pot of boiling water and cook rice noodles according to instructions on the package. Watch carefully, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Shake the colander several times to drain the water. Place on a large plate and set aside and allow the noodles to dry.

Heat a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Allow the butter to melt and add beef with an additional 1/2 to 1 tablespoon of butter. Cook beef (and shrimp, if using) along with a little bit of the peppers and onions in small batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you have cooked all of the meat. (You may need to wipe the skillet clean in between batches so you don’t burn the beef.)

Roll into spring rolls with rice noodles, lettuce, cilantro and beef along with shrimp and sliced jalepeno (if using). Serve immediately.

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