- 2 tablespoons sugar
- 1 tablespoon chopped lemongrass*
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 3/4 teaspoon cornstarch
- 1 pound flank steak, sliced thinly on diagonal across grain
- 16 6-inch-diameter rice paper rounds (bahn trang)*
- 1/2 cup grated carrot
- 1/2 cup shredded lettuce
- 1/2 cup bean sprouts
- 1 small cucumber, peeled, seeded, cut into matchstick-size strips
- 1/4 cup fresh mint leaves
- 3/4 cup nam pla (fish sauce)*
- 1/4 cup rice wine vinegar
- 2 tablespoons chopped green onions
- Sold at Southeast Asian markets.
Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.