Ginger-Infused Sweet Potato Spring Rolls with Seared Beef Tenderloin
This elegant yet approachable dish serves up a delightful contrast of textures and flavors. Crispy spring rolls filled with ginger-kissed sweet potatoes complement perfectly seared beef tenderloin. A tangy nuoc cham dipping sauce ties everything together, offering a unique twist on traditional Vietnamese cuisine. Ideal for intimate dinner parties or family meals, this recipe balances sophisticated flavors with straightforward preparation.
Equipment
- Large pot
- Vegetable peeler
- Sharp knife
- Cutting board
- Large plate or shallow dish
- Clean kitchen towel
- Large skillet or frying pan
- Tongs
- Paper towels
- Small food processor or blender
- Oven-safe skillet
- Meat thermometer (optional)
- Serving platter
Ingredients
Fish sauce (nuoc mam)
- 4 Beef tenderloin steaks 7 oz / 200g each [200 g each]
Produce
- 2 large Sweet potatoes about 24 oz / 680g total [680 g total]
- 1 piece Fresh ginger 4 inches / 10 cm long [10 cm long]
- 2 small Shallots
- 4 cloves Garlic
- 6 sprigs Fresh cilantro
Pasta & Grains
- 12 Rice paper wrappers 8.5 inch / 22 cm diameter [22 cm diameter]
Oils & Vinegars
- 5 tablespoons Vegetable oil 75 ml
Baking & Spices
- 4 tablespoons Granulated sugar 50g [50 g]
- 1/4 teaspoon Red chili powder
- to taste Salt
Condiments
- 4 tablespoons Fish sauce (nuoc mam) 60 ml
Instructions
Prepare the Sweet Potato Filling
- Peel the sweet potatoes and cut them into batons about 2 inches (5 cm) long and 3/4 inch (2 cm) thick.
- Peel and thinly slice the ginger.
- In a large pot, combine the sweet potato batons, ginger, 2 tablespoons (25g) sugar, and a pinch of salt. Cover with water and bring to a boil.
- Reduce heat and simmer for 15-20 minutes or until the sweet potatoes are tender but not mushy. Drain and let cool slightly.
Prepare the Spring Rolls
- Fill a large plate or shallow dish with warm water. Dip one rice paper wrapper for a few seconds to soften, then place on a damp kitchen towel.
- Place 2-3 sweet potato batons in the center of the wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling to make 12 rolls.
- Heat 3 tablespoons (45 ml) of oil in a large skillet over medium-high heat. Fry the spring rolls in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Prepare the Nuoc Cham Sauce
- Peel and roughly chop the shallots and garlic.
- In a small food processor, combine the shallots, garlic, remaining 2 tablespoons (25g) sugar, fish sauce, red chili powder, and cilantro leaves. Pulse until finely chopped.
- Add 4 tablespoons (60 ml) of warm water and pulse to combine. Adjust seasoning to taste.
Cook the Beef
- Preheat the oven to 350°F (175°C).
- Season the beef tenderloin steaks generously with salt.
- Heat 2 tablespoons (30 ml) of oil in an oven-safe skillet over high heat. Once hot, add the steaks and sear for 2 minutes on each side until browned.
- Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare (internal temperature of 135°F / 57°C), or to desired doneness.
- Remove from the oven and let rest for 5 minutes before slicing.
To Serve
- Slice the beef tenderloin against the grain.
- Arrange the sliced beef and sweet potato spring rolls on a large serving platter.
- Serve with the nuoc cham sauce on the side for dipping.
Notes
This recipe can easily be scaled up or down. For a more intimate dinner, simply halve the ingredients to serve 2, or double them for a larger gathering of 8.
Notes:
- Lighter Alternatives: For a lighter version, replace beef tenderloin with a leaner protein like chicken breast or tofu. Instead of frying the spring rolls, bake them in the oven at 400°F (200°C) for 10-12 minutes, flipping halfway through for an even crisp.
- Ingredient Substitutions: Swap out fish sauce with soy sauce or tamari for a vegetarian version of the dipping sauce. You can use honey or maple syrup in place of sugar for a more natural sweetener.
- Storage Instructions: Store leftover spring rolls and beef in separate airtight containers in the fridge for up to 2 days. Keep the sauce in a sealed container for up to 5 days.
- Reheating Tips: Reheat the spring rolls in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy. Avoid microwaving to maintain texture. Reheat beef gently in a skillet or oven to avoid overcooking.
Quick Tips:
- Crispier Rolls: To get the crispiest spring rolls, ensure the oil is hot enough before frying and fry in small batches. After frying, drain on a wire rack instead of paper towels for better airflow.
- Thickening Nuoc Cham Sauce: If the sauce is too thin, you can add a little cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) and heat gently to thicken.
- Ginger Flavor: Slice ginger as thinly as possible to ensure it infuses the sweet potatoes evenly without overpowering the dish.
Side Dish Suggestions:
- Vegetables: Steamed or stir-fried greens like bok choy, spinach, or broccoli add freshness to the dish and balance the rich flavors.
- Salad: A light cucumber and mint salad with a lime dressing would bring brightness to the meal.
- Rice or Noodles: Serve with jasmine rice or vermicelli noodles to round out the meal.
Nutritional Benefits:
- Sweet Potatoes provide fiber, vitamin A, and antioxidants.
- Beef Tenderloin is rich in protein, iron, and B vitamins.
- Fresh Ginger has anti-inflammatory properties and aids digestion.
- Cilantro offers detoxifying benefits and adds a fresh flavor to the dipping sauce.
Serving Suggestions:
- Portion Sizes: Serve each person 2-3 spring rolls with 4-5 slices of beef tenderloin.
- Presentation Tips: Arrange the rolls in a circular pattern on a platter with the sliced beef in the center. Serve the nuoc cham sauce in a small bowl for dipping.
- Beverages: Pair with a light white wine like Sauvignon Blanc or a jasmine tea for a complementary drink.
Meal Prep Tips:
- Spring Rolls: You can prepare the sweet potato filling and roll the spring rolls up to a day in advance. Keep them covered with a damp cloth in the fridge to prevent them from drying out.
- Beef Tenderloin: Marinate or season the beef the night before to enhance flavor and reduce prep time on the day of cooking.
- Nuoc Cham Sauce: The sauce can be made 2-3 days in advance and stored in the fridge.
Customization Ideas:
- Vegetarian Version: Replace beef tenderloin with tofu or tempeh, and use tamari instead of fish sauce in the nuoc cham sauce.
- Gluten-Free Option: Ensure the fish sauce and all condiments used are gluten-free (most rice paper wrappers are naturally gluten-free).
- Spicy Version: Add more red chili powder or fresh chili peppers to the nuoc cham sauce for extra heat. You can also serve the rolls with a spicy peanut sauce for an added kick.
