Beef Banh Mi Spring Rolls with Spicy Peanut Sauce
The bright, cravable flavors of a banh mi using a freezer staple: ground beef and wrapped up into a spring roll!
Ingredients
For the Spring Rolls
- Vietnamese Rice Paper
- Vermicelli rice noodles
- Ground beef recipe below
- Pickled carrots recipe below, can add daikon if you’d like
- Cucumbers
- fresh Serrano or jalapeno pepper I prefer serrano because they are reliably spicy
- Fresh Mint
- Fresh Cilantro
Peanut Dipping Sauce (a copycat of Bon Me food truck in Boston!):
- ¼ cup smooth peanut butter
- 2 T sesame oil
- 2 T sambal chili paste
- 1 ounce fresh squeezed lime juice
- ¼ cup fresh cilantro
- 1-3 T cold water to achieve desired consistency
- Salt to taste
Banh-Mi Ground Beef:
- 2 T soy sauce
- 2 T hoisin sauce
- 1 T sesame oil
- 2 cloves garlic grated
- 1 T rice vinegar
Pickled Carrots:
- ½ cup rice vinegar
- ¼ cup white distilled vinegar
- ¼ cup granulated sugar
Instructions
For Spicy Peanut Dipping Sauce
- Blend all ingredients together, adjusting water and salt until desired consistency
For Banh Mi Beef
- Whisk soy sauce, hoisin sauce, sesame oil, and garlic until well combined
- In a hot pan with a touch of neutral oil (I'm using avocado), add beef and brown.
- Once beef is browned, add in rice vinegar and scrape the bottom of the pan to get as much as you can.
- Add sauce mixture and continue cooking on medium-high / high heat for another 3 minutes to caramelize sauce onto the meat
Spring Rolls
- Assemble each spring roll with rice noodles (rinsed), beef, carrots, fresh serrano or jalapeno, pickled carrots, whole fresh mint leaves, and fresh cilantro
- Serve with peanut dipping sauce
Tried this recipe?Let us know how it was!