INGREDIENTS

INSTRUCTIONS

or 2 tablespoons dried lemongrass soaked in warm water for 1 hour  This
"fresh" Vietnamese spring roll is not fried, which makes it  lighter
and very refreshing. The filling, though herbaceous and  hearty, is
also light. Note that the beef needs to be marinated for  at least 3
hours before cooking.  Cut the beef into 4- by 3/4-inch pieces. Slice
each piece across the  grain into 1/4-inch thick strips. Remove and
discard the tough outer  leaves of the lemongrass. Slice the tender
white heart into 1-inch  lengths and put them in a food processor with
the shallots, garlic,  chili and sugar; process into a paste. Transfer
the paste to a bowl  and mix in the fish sauce, sesame oil and sesame
seeds. Add the beef  slices, mix, and marinate for at least 3 hours or
overnight. In a  medium bowl, cover the rice stick noodles with boiling
water; let  stand 1 minute, then drain. Arrange the rice stick noodles,
lettuce,  cucumber strips, mint and coriander in separate piles on a
platter,  leaving space for the beef. Refrigerate. Just before serving,
preheat  a grilling rack over hot coals. Grill the beef strips for 30
seconds  on each side, just until nicely seared. Or place the beef
strips on  the highest oven rack under a hot broiler and broil on each
side  until seared. Arrange the beef on the platter. Have a dish of
dipping  sauce and one or more wide bowls of warm water on the tables.
Each  guest dips a rice paper circle into a water bowl and immediately
spreads it flat on a dinner plate or a damp towel. The circle will
rehydrate and become pliable in a few seconds. It is then ready to be
filled and rolled. To make a spring roll, lay a lettuce leaf on the
bottom third of the moistened circle. Top it with 2 or 3 slices of
beef, a large tablespoon of noodles, several strips of cucumber and a
few leaves of mint and coriander. Fold the near edge of the paper  over
the filling, then roll up the paper around the filling, keeping  it
taut. Halfway through, fold one end over to enclose the filling;  then
continue rolling. Dip the open end of the roll into the sauce  and eat
it with the fingers. Serves 6.  Note:  To make Vietnamese nuoc cham
dipping sauce: Grind 4 garlic  cloves, 2 fresh chilis (preferably
serrano) and 2 tablespoons sugar  into a paste in a mortar, blender or
mini food processor. Stir in 6  tablespoons Vietnamese fish sauce (nuoc
mam), 4 tablespoons fresh  lime juice and 6 to 8 tablespoons water.
Strain into a dipping bowl.  IMAGE, Jim Wood, Sunday, March 8, 1992.
Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 1.9mg
Sodium: 526mg
Potassium: 498.8mg
Carbohydrates: 46g
Fiber: 7.4g
Sugar: 14.6g
Protein: 10.5g