Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce
These easy Vietnamese spring rolls can be made in just 30 minutes. All you need is rice paper, noodles, veggies, beef, and a recipe for a simple hoisin peanut dipping sauce.
Perfect for a refreshing snack or meal during the spring and summer months, these Vietnamese spring rolls are packed with tons of fresh flavors. Those are further accentuated by a savory stir-fried beef infused with Lee Kum Kee Hoisin Sauce and Premium Soy Sauce. The hoisin's sweet and umami flavors also work perfectly in the peanut lime dipping sauce, which is a must on the side for the complete spring roll experience.
Vietnamese rice paper is crucial for making these spring rolls as well. They're often found in the Asian or international aisles of many grocery stores in the USA, and the Lee Kum Kee sauces you'll need will often be close by as well!
What You Will Need
Ingredients
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 lb sirloin, thinly sliced
- 1 shallot, finely chopped
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 cucumber, julienned
- ½ cup chopped fresh cilantro
- 1 package rice paper wrappers
- Sesame seeds, for garnish
Marinade
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Minced Ginger
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Hoisin Sauce
Dipping
- ½ cup creamy peanut butter
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 Tbsp fresh lime juice
- 1 Tbsp. Lee Kum Kee Hoisin Sauce
- 1–2 tsp. Lee Kum Kee Sriracha Chili Sauce
- Water, to thin
Made with
Lee Kum Kee products
How to make it
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Prepare the beef: Combine the beef, shallot, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Hoisin Sauce. Let marinate for at least 30 minutes. Heat sesame oil in a large pan over medium heat. Add marinated beef and cook about 5 minutes.
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Prep the veggies: While the beef cooks, shred the lettuce and carrots, julienne the cucumber, and chop the cilantro. Arrange each in separate bowls for easy assembly.
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Assemble the Vietnamese spring rolls: Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for 10–15 seconds until softened. Lay flat on a clean surface. In the center, layer beef, lettuce, carrots, cucumber, and cilantro.
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Roll the spring rolls: Fold in the sides, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and ingredients.
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Make the peanut lime sauce: In a small bowl, whisk together peanut butter, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Seasoned Rice Vinegar, lime juice, Lee Kum Kee Hoisin Sauce, and Lee Kum Kee Sriracha Chili Sauce. Add water, 1 tsp at a time, until the sauce reaches your preferred dipping consistency. Garnish rolls with sesame seeds and enjoy!
Looking for more 30 minute meals? Check out our 30 minutes recipes page!
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