Korean-style Fresh Spring Rolls
These Fresh Spring Rolls are inspired by Vietnamese Goi Cuon. It’s veggie-packed, easily customizable, and super delicious!
Equipment
- Rice Paper Dipping Bowl or Large Flat Container
- Cutting Board or Large Plate
Ingredients
- Rice Papers
- Thinly Sliced Beef
- Fish Roe
- 1 medium Green and Red Pepper Julienne
- 1 bag Mung Bean Sprouts Blanched for 2 minutes, washed, and drained
- 200-300 grams Shiitake Mushrooms Chopped and blanched
- 2 medium Cucumber Julienned, seeds discarded
- Perilla Leaves Chopped, optional
- 1 Carrot Julienned, blanched for 2 minutes
- 1/2 large Onion Julienned, soaked in water to reduce the spice
- Avocados Sliced
- Fish Sauce
- Chili Peppers Chopped
- Soy Sauce
- Sriracha
Instructions
Prepare the ingredients:
- Green and Red Pepper - Sliced julienne
- Cucumber - Sliced julienne or using a mandolin just before you hit the seeds
- Avocados - Sliced
- Mung Bean Sprouts - Blanched, washed, and drained
- Shiitake Mushrooms - Chopped, blanched, and drained
- Carrots - Sliced julienne or using a mandolin, then blanched and drained
- Onion - Sliced, then blanched and drained
- Perilla Leaves - Chopped
- Beef - Blanched
Prepare the work station:
- Fill the dipping bowl with water and line up the meat, veggies, and sauces.
- Prepare a cutting board or plate for the rolling station.
Make spring rolls:
- Dip the rice papers in water for 1-2 seconds, then place on a plate.
- Add veggies in the middle, top with blanched meat and fish roe, then drizzle with a dash of either fish sauce or soy sauce and sriracha.
- Fold one side of the rice paper, then the bottom to tuck in all the vegetables, then roll. Gently tuck as you roll until it is closed.
- Consume immediately and enjoy!