Mouth-watering Vietnamese lemongrass beef roll recipe

Low-cost and delicious!
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This super-easy and affordable recipe will be your new staple.

WATCH: Another easy recipe: prawn, corn, and basil lettuce cups. Article continues after video.

Makes: 4

Prep & Cook: 15 mins


  • 300g sliced rare roast beef, torn into large pieces
  • 2 tblsps lemongrass paste
  • ¼ cup hoisin sauce
  • 4 x 20cm long white rolls
  • 2 tblsps Kewpie mayonnaise
  • 1 cup shredded carrot
  • ¾ cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • 1 small Lebanese cucumber, thinly sliced
  • Sriracha hot chilli sauce and lime wedges, to serve
Vietnamese beef lemongrass rolls. (Credit: New Idea)

Tip: For a change, warm rolls by placing on an oven tray. Sprinkle lightly with water. Cook in a moderate oven (180C) for five minutes, or until hot and crisp.


1. Toss beef with lemongrass in a large bowl.

2. Heat an oiled, large non-stick frying pan over a high heat. Add beef. Cook, turning regularly for about 3 minutes, or until crisp and golden. Remove pan from heat. Add hoisin. Stir until well combined.

3. Split rolls in half lengthways down the centre, without cutting all the way through. Spread cut-side of rolls with mayonnaise.

4. Divide beef and combined carrot, herbs and cucumber among rolls.

5. Drizzle with Sriracha sauce and serve with lime wedges.

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