Shrimp Wrapped in Marinated Beef with Rice Paper Rolls

Ingredients

• 200 g Beef thin slices (Thinly sliced, like for stir‑fry)
• 8 pieces Large shrimp, peeled, tail on (Keep tail for presentation; cut three shallow slits on belly to keep straight)
• 1 small Shallot (Finely minced)
• 2 tbsp Fish sauce
• 1 tsp Sugar
• ½ tsp Black pepper (Freshly ground)
• 2 stalks Spring onion (green onions) (Mince the white and green parts)
• 3 tbsp Vegetable oil (Divided: 2 tbsp for frying onion, 1 tbsp for grilling)
• 100 g Rice noodles (Cooked according to package, drained)
• 4 pieces Rice paper sheets (One sheet per roll)
• ½ cup Fresh mint leaves (Whole leaves)
• ½ cup Fresh basil leaves
• ½ cup Cilantro (coriander) leaves
• ¼ cup Garlic leaves (garlic chives) (Thinly sliced)
• 1 cup Mixed salad greens (For the roll filling)
• 2 tbsp Vegetable pickles (carrot & daikon) (Julienned)
• 3 tbsp Spring roll dipping sauce (nuoc cham) (Store‑bought or homemade)

Instructions

1. Make the beef marinade

   Finely mince the shallot. In a mixing bowl combine the thin beef slices, minced shallot, fish sauce, sugar and black pepper. Toss until the beef is evenly coated.

   Time: PT3M

2. Marinate the beef

   Cover the bowl with plastic wrap and place it in the refrigerator while you prepare the remaining ingredients.

   Time: PT5M

3. Prepare the shrimp

   Peel the shrimp, leaving the tail intact for a decorative handle. Make three shallow cuts on the belly of each shrimp to keep it from curling while cooking.

   Time: PT2M

4. Wrap shrimp with beef

   Lay a slice of the marinated beef flat on the cutting board, place one shrimp on top, and roll tightly. Repeat for all shrimp.

   Time: PT2M

5. Mince the spring onion

   Finely mince the white and green parts of the spring onion.

   Time: PT2M

6. Fry the spring onion

   Heat 2 tbsp of oil in the skillet over medium heat. When shimmering, add the minced spring onion and stir‑fry for about 20 seconds, then remove from heat.

   Time: PT1M

   Temperature: Medium

7. Grill the wrapped shrimp

   Add 1 tbsp of oil to the same skillet and heat over high heat. Swirl to coat the surface. Place the beef‑wrapped shrimp in the pan, grill 1 minute on the first side, then flip and grill another minute until the beef is just browned.

   Time: PT2M

   Temperature: High

8. Plate and drizzle

   Transfer the grilled rolls to a serving plate. Spoon the fried spring onion (and any pan juices) over the rolls and also over the cooked rice noodles.

   Time: PT1M

9. Assemble rice‑paper rolls (optional)

   Fill a shallow bowl with hot water. Dip one rice‑paper sheet for 5‑10 seconds until pliable. Lay it flat and arrange a small handful of salad greens, mint, basil, cilantro, garlic leaves, rice noodles, pickles, and one beef‑wrapped shrimp (tail removed). Fold the sides and roll tightly. Repeat for remaining sheets.

   Time: PT5M

10. Serve

    Place the rolls on a platter, serve the remaining dipping sauce in a small bowl, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef thin slices: Thinly sliced pork, Thinly sliced chicken breast
• Instead of Large shrimp, peeled, tail on: Large prawns
• Instead of Shallot: Red onion, green onion
• Instead of Fish sauce: Soy sauce (less authentic)
• Instead of Sugar: Honey (use less)
• Instead of Black pepper: White pepper
• Instead of Spring onion (green onions): Chives
• Instead of Vegetable oil: Canola oil, peanut oil
• Instead of Rice noodles: Vermicelli
• Instead of Rice paper sheets: Lettuce leaves (for a low‑carb version)
• Instead of Fresh mint leaves: Thai basil
• Instead of Fresh basil leaves: Thai basil
• Instead of Cilantro (coriander) leaves: Parsley
• Instead of Garlic leaves (garlic chives): Green onion
• Instead of Mixed salad greens: Shredded cabbage
• Instead of Vegetable pickles (carrot & daikon): Pickled radish
• Instead of Spring roll dipping sauce (nuoc cham): Soy‑lime sauce

Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowl
• Skillet or non‑stick pan
• Tongs or spatula
• Small serving bowl
• Plate for serving
• Pot of hot water
• Strainer or slotted spoon (optional)

Critical Steps — Do Not Skip

• Marinating the beef briefly to infuse flavor.
• Cutting shallow slits on the shrimp belly to prevent curling.
• Grilling the beef‑wrapped shrimp on high heat for exactly 1 minute per side.

Chef Tips from the Video

• Use a very thin cut of beef (like flank steak sliced against the grain) for the fastest cooking.
• Add a splash of lime juice to the dipping sauce for extra brightness.
• For extra crunch, sprinkle toasted sesame seeds over the finished rolls.

Troubleshooting

Storage

Refrigerator: Store any leftover grilled rolls in an airtight container for up to 1 day. Re‑heat briefly in a pan before serving.

Freezer: Not recommended; the fresh herbs and rice paper lose texture.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef up to 2 hours ahead and keep refrigerated.
• Pre‑cook the rice noodles and store them in a sealed container.
• Prepare the dipping sauce in advance; it keeps well for 3 days.