Shrimp & Beef Bulgogi Spring Rolls

My Korean friend once made me beef bulgogi spring rolls and it never left my mind how good it was.  I was only familiar with shrimp spring rolls.  Her late husband is Vietnamese so I guess by making this meets the best of both worlds…. Korean beef bulgogi meets Vietnamese spring rolls.

Since I like both shrimp and beef bulgogi, why not combine them both… hehehe.

Beef bulgogi usually gets marinated for a long time before cooking it but I created an easier and faster version of it.

Now wrapping the rolls is quite a challenge for me.  Do not expect it to be perfect.  After a couple of practice, you will be good at it.

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Quick Bulgogi:

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  • 1 lb. beef strips
  • 1 Tbsp sesame oil
  • 1 Tbsp olive oil
  • 1/2- 1 Tbsp of chili garlic sauce (depends how spicy you want)
  • 1/2 tsp grated ginger
  • 3 Tbsp liquid aminos
  • 1 Tbsp brown sugar
  • half of lime juice
  • 2 Tbsp plum sauce


  1. Pour the olive oil on a hot pan then add the beef right away.
  2. Put the rest of the ingredients and cook it until the sauce reduces & thickens.
  3. Turn the heat off, put it in a bowl and set aside



  • 1/2 lb of peeled & deveined shrimp
  • 1/2 cup of water
  • 2 Tbsp liquid aminos
  • 1/2 tsp garlic powder
  • pinch of pepper
  • half a lime


  1. Boil the water then add all the ingredients
  2. Once the shrimp turned pink, turn the heat off, put it in a bowl, squeeze lime on it,  slice in half (lengthwise) then set aside

Peanut Sauce:


  • 1/2 cup hoisin sauce
  • 1/4 cup smooth peanut butter
  • 1/4 cup water
  • 1 Tbsp rice vinegar
  • chopped peanuts


  1. Combine all except chopped peanuts in a saucepan on a low-medium heat.
  2. You may add more water for much thinner consistency & keep stirring until all fully combined then turn off the heat
  3. Put it in a bowl then sprinkle with chopped peanuts on top

Preparing rolls….

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  • romaine lettuce
  • bean sprouts
  • mint leaves
  • cilantro
  • cooked & drained thin rice noodles
  • rice paper wrappers
  • big bowl of hot water
  1. Quickly dip the rice paper wrapper in the hot water, shake off excess water then lay it flat on a plate
  2. Lay a piece of lettuce, some bean sprouts, a handful of rice noodles, some cilantro leaves, mint leaves & few strips of beef bulgogi on the dipped rice paper wrapper
  3. Roll or turn it once then add 2 -3 slices of shrimps then fully roll it all the way until it seals
  4. Dip it on peanut sauce and take a huge bite.
  5. Enjoy.


Link:  Shrimp Spring Rolls 



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