Pho-Inspired Philly Steak Spring Roll with Dipping Sauce
Pho-Inspired Philly Steak Spring Roll with Dipping Sauce
Get this quick and easy spring roll recipe by Ching-He Huang from Restaurant Redemption.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 25 minutes
  • Cooking Time 40 minutes
  • Yield 8 servings
  • Dipping Sauce:
  • ½ 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:
  • 227 grams 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 chilli, thinly sliced
  • 1 cup shredded Mozzarella
  1. For the Dipping Sauce:
  2. Whisk together the fish sauce, sugar, cilantro, basil, serrano Chillies and lime juice in a small bowl until the sugar is dissolved. Set aside
  1. For the Beef Roll:
  2. Toss together the beef with the soy sauce, cornstarch, dried red chilli flakes, white pepper, dark soy and sugar in a medium bowl.
  3. 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
  4. 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 Chillies 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
  5. 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
  6. Fry the spring rolls until golden brown and crispy, 2 to 3 minutes
  1. To Serve:
  2. Slice the spring rolls in half on the bias and serve with the dipping sauce

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