Think you need to find a local Vietnamese restaurant to enjoy the exquisite experience of a traditional steak and shrimp spring roll? Well, think again! You can now satisfy that craving without having to leave your house with this mouthwatering Vietnamese spring rolls with steak, shrimp, and peanut dipping sauce recipe! Gloriously tender top sirloin strips and briny shrimp are at the heart of this dish, joined by noodles, bean sprouts, lettuce, tomatoes, scallions, basil, and mint or cilantro, all expertly wrapped in flaky and savory spring rolls. If that wasn’t enough homemade flavor, they’re served with a side of peanut dipping sauce that’s easy to make and even easier to enjoy!
Why We Love This Top Sirloin Recipe
Since we elevated this recipe to feature top sirloin strips, only the best will do: Omaha Steaks Butcher’s Cut Top Sirloins! Extra-aged at least 30 days and hand-carved by master butchers, these incredibly bold and lean steaks deliver a beefy flavor and tenderness worthy of this vibrant dish.
Before You Start
- Thaw your juicy and tender Omaha Steaks Butcher’s Cut Top Sirloins overnight in the refrigerator or via our quick-thaw method.
Tools You Will Need Before You Start
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Small Serving Bowl
- 1 Strainer
- 1 Steamer Basket or Colander With Cover
- 1 Large Saucepan
- 1 Large Serving Platter
- 1 Clean Kitchen Towel
- Kitchen Shears
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Vietnamese Spring Rolls With Steak, Shrimp, and Peanut Dipping Sauce
Ingredients
Steak and Shrimp Spring Rolls
- 3 6 oz. Omaha Steaks Butcher's Cut Top Sirloins thawed
- 1 2-ounce package cellophane noodles or vermicelli
- 24 unpeeled medium shrimp, about 1 pound
- 1 cup fresh bean sprouts
- 3 heads Boston or Bibb lettuce
- 12 rice wrappers, 6- to 8-inches in diameter
- 4 plum tomatoes, sliced into very thin wedges
- 4 scallions, finely sliced
- 1 cup loosely packed fresh mint leaves or cilantro
- 12 fresh basil leaves, cut in half lengthwise
- Salt
- Freshly ground black pepper
Peanut Dipping Sauce
- 6 tablespoons smooth peanut butter
- 2 teaspoons fresh ginger, peeled and finely minced
- 3 cloves garlic, minced
- 3 scallions, finely sliced
- 1/2 cup vegetable or chicken stock
- 1/4 cup Asian fish sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 tablespoon sambal oelek or other Asian hot sauce
Instructions
Steak and Shrimp Spring Rolls
- Pat thawed steaks dry with paper towels, then bring to room temperature over about 20 minutes.
- Meanwhile, soak noodles in lightly salted hot water for 20 to 30 minutes until tender; drain and cut into 2-3” pieces in the strainer using kitchen shears.
- Preheat grill; season steaks with salt and pepper, then grill over direct medium-high heat for about 3 minutes per side for medium-rare doneness. For a different desired doneness, refer to our helpful Steak Cooking Chart.
- Let cool, then slice into at least 24 thin slices.
- Meanwhile, place shrimp in a steamer basket or colander that’s placed over a large saucepan of boiling water, cover tightly, and steam for 2 to 3 minutes, or until just cooked through.
- Drain, peel, devein, and slice shrimp in half lengthwise.
- Blanch bean sprouts in the same saucepan with fresh boiling water for 30 seconds; drain and let cool.
Peanut Dipping Sauce
- Combine peanut butter, ginger, garlic, scallions, vegetable or chicken stock, fish sauce, vinegar, sugar, cilantro, and sambal oelek or other Asian hot sauce in a large mixing bowl.
- Thin with additional broth if necessary until it reaches a dipping sauce consistency, then transfer to a small serving bowl.
Plating and Assembly
- Cover a large serving platter with lettuce leaves, then tear remaining leaves into small pieces to use in the rolls.
- Place the small serving bowl of peanut dipping sauce in the center of the platter.
- To assemble, fill a medium bowl that’s large enough to hold a rice wrapper with warm water and lay the clean kitchen towel in front of it.
- Dip 1 rice wrapper in water for 20 to 30 seconds, then lay it on the kitchen towel.
- Leaving about 1 inch at each end of the wrapper empty, then place these ingredients in a strip down the middle: 4 shrimp halves, 2 strips of steak, about 2 tablespoons of noodles, 4 or 5 bean sprouts, 2 or 3 slices of tomato, some scallions, a few pieces of lettuce, a few mint leaves, and 2 halves of basil leaf.
- Fold in the top and bottom of the wrapper and roll up the spring roll; place on the platter of lettuce leaves and repeat the process for the remaining rolls, arranging them around the dipping sauce. Serve family-style.
Steaks
Omaha Steaks are hand-carved from the finest beef, expertly selected for incredible marbling and flavor, then carefully aged to maximize tenderness.