For the marinade
3 cloves garlic
3 tablespoons sugar
1 cup soy sauce
1/4 cup white wine vinegar
2 teaspoons sesame seeds
2 tablespoons sesame oil
1/4 cup water
1 teaspoon black pepper
250 grams (5 pieces) yakiniku beef
5 round sheets rice paper
5 lettuce leaves
1/2 carrot, shredded
1/2 cucumber, peeled, seeded, and sliced thinly
1/2 cup cooked vermicelli noodles (sotanghon)
5 (2x3-inch) strips fried tofu
20 leaves cilantro
25 leaves sweet basil
For the spring roll sauce
3 cloves garlic
2 to 3 tablespoons sugar
3 tablespoons grated carrot
1/3 cup rice vinegar
1 Make the marinade: Using a mortar and pestle, pound the garlic and sugar to form a paste. Place the paste in a flat casserole dish then add in the other ingredients. If it is too sour for your liking, add a little more sugar.
2 Place the beef in the prepared mixture and marinate for 5 to 10 minutes. Meanwhile, heat the griller or grill pan. When hot, cook the marinated beef for 5 to 10 minutes or until brown; set aside.
3 Assemble the spring rolls: On a plate, place one sheet rice paper and soak it in water. When the paper is soft, layer 1 lettuce leaf, shredded carrots, cucumber, noodles, 1 strip fried tofu, 4 leaves cilantro, 5 leaves sweet basil, and 1 slice yakiniku beef. Roll it carefully then slice into bite-sized pieces.
4 Make the sauce: Using a mortar and pestle, pound the garlic and sugar to form a paste. Combine with remaining ingredients.
5 Place sauce on a serving plate and place rolls on top of the sauce.
Photography by Enrico Gutierrez | Styling by Paulynn Chang Afable | Props from Robinsons Department Store
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