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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.
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Prep Time 35 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Asian, Vietnamese
Servings 4 servings
Calories 650 kcal

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.
Keyword Beef Tenderloin, Ginger Recipe, Sweet Potato Rolls