Air-Fryer Vietnamese-Style Lemongrass Beef Rolls with Nuoc Cham Dip (18-Minute Recipe)
These juicy beef rolls are marinated in fresh lemongrass, garlic, and fish sauce, then air-fried for a crisp exterior and tender bite. Served with a tangy nuoc cham dipping sauce, they're perfect for a quick and flavorful appetizer or main.
- 1 lb beef flank steak
- 2 tbsp lemongrass stalks (white part only, finely minced)
- 2 tsp garlic cloves (minced)
- 1.5 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 0.5 tsp black pepper
- 2 tsp vegetable oil
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tbsp water
- 1 tbsp granulated sugar
- 1 tsp red chili (sliced, optional)
- 2 tbsp fresh cilantro leaves (for garnish)
- 8 whole lettuce leaves
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Instructions
Slice beef flank steak thinly (about 1/4-inch) against the grain. In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, black pepper, and vegetable oil. Add beef slices and toss to coat well.
⏱️ 4 minutesRoll each beef slice into a tight roll and secure with a toothpick. Preheat air-fryer to 400°F for 2 minutes.
⏱️ 2 minutes 🌡️ 400°FArrange beef rolls in a single layer in the air-fryer basket. Air-fry at 400°F for 6 minutes, flipping halfway, until browned and cooked through.
⏱️ 6 minutes 🌡️ 400°FMeanwhile, make nuoc cham: whisk together rice vinegar, lime juice, water, granulated sugar, and optional red chili until dissolved.
⏱️ 2 minutesServe beef rolls on lettuce leaves, sprinkle with cilantro, and serve with nuoc cham dip on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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