Beef and Shrimp Spring Rolls

Beef and Shrimp Spring Rolls
  • 6 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 1:55 Total Time

Ingredients

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  • 1 lb
    (450 g)

    tender beef cut

  • 1 lb
    (450 g)

    peeled, deveined raw medium shrimp

  • 0.500

    rice vermicelli

  • 1

    iceberg lettuce

  • 1

    rice paper wrappers

  • 1

    cilantro

  • Marinade

  • 1 Tbsp.
    (15 mL)

    soy sauce

  • 1 tsp.
    (5 mL)

    chopped ginger

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1 tsp.
    (5 mL)

    granulated white or brown sugar

Preparation

Cutting with the grain, cut beef into thin strips.

Combine marinade ingredients, stir in beef strips and refrigerate for 1 - 2 hours.

Preheat barbecue to medium-high. On the grill or in a hot skillet, cook shrimp 2 - 3 minutes per side. Remove from heat and split in two lengthways.

In a pot of boiling salted water, cook vermicelli for 1 - 2 minutes.

Thread beef strips onto bamboo skewers and barbecue 1 - 2 minutes per side or lay strips on a baking sheet and pop into a 425°F (220°C) oven and cook 1 - 2 minutes per side.

Cut lettuce into strips.

Soak rice paper wrappers, one by one, in cold water for 1 - 2 minutes and place on damp cloths.

On each wrapper, put a little lettuce, a sprig of coriander, some vermicelli, 2 - 3 beef strips and 3 shrimp halves. Fold in sides and roll up.

Source: Metro