Recipe: Bulgogi Spring Rolls – Goi Cuon Bo Han Quoc

Bulgogi Spring Rolls - Goi Cuon Bo Han Quoc

By Helen Le Published: September 13, 2013

  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 55 mins

  • Yield: 4 Servings

This is my own creation of a Vietnamese-Korean Fusion dish. It's fresh, light and appetizing.

  • In a food processor, combine the chopped pear, onion and garlic and pulse to purée. Transfer to a large bowl, add soy sauce, honey and sugar. Stir well and set aside 30 minutes to marinate.
  • To make the dipping sauce, heat 1 tbsp vegetable oil in a pan and fry the minced garlic until fragrant. Then add hot pepper paste, peanut butter, honey, miso and water. (You should turn off the heat to prevent burning the sauce). Add water and stir well to dissolve the sauce. Turn on the heat again and simmer on low for a few minutes until the sauce thickens. Transfer the dipping sauce to a condiment bowl. Garnish with crushed peanuts and fried shallot.
  • Grill the marinated beef on char coal or sear in a pan with some sesame oil. Grill both sides quickly for 1-2 minutes only. Avoid overcooking the beef.
  • To roll, dip a rice paper into warm water for 1 second. Shake off the excess water and place it on a flat surface like a plate or a cutting board. Place the fresh greens (lettuce and herbs) on top, then the julienned vegetables (carrot, spring onion, bell pepper etc), a few beef slices and kim chi. Lift up one end and roll until you reach the center. Then fold both sides inwards and continue to roll up until the end.
  • For presentation, slice the rolls in half on the diagonal. To serve, dip the roll in the sauce and enjoy.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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