Delightful Shabu-Shabu & Fresh Spring Rolls Combo
Delightful Shabu-Shabu & Fresh Spring Rolls Combo
Shabu-Shabu with Vietnamese Summer Rolls Recipe
Enjoy a rich and healthy meal by pairing our savory beef shabu-shabu with freshly made Vietnamese-style spring rolls. It’s a crowd-pleasing dish perfect for the whole family!
Broth & Sauce- 1 packet Shabu-Shabu Broth Base
- 700ml Water
- 1/3 cup Shabu-Shabu Dipping Sauce
Cooking Instructions
Step 1
In a pot, combine the water (700ml) and the shabu-shabu broth base (1 packet). Bring to a boil. While the broth is heating up, prepare all your ingredients. This makes the cooking process much smoother!
Step 2
Thoroughly wash the bean sprouts and baby bok choy under running water. Drain them well and place them in a colander to prepare. Fresh ingredients ensure a delightful crunch!
Step 3
Trim the stems from the shiitake mushrooms and slice them into bite-sized pieces. Lightly rinse the oyster mushrooms under running water.
Step 4
Trim the base of the king oyster mushroom. Gently rinse it under running water and then separate the mushroom into strands by hand. This helps it cook evenly and look appealing.
Step 5
Make 2-3 small diagonal cuts on the Vienna sausages. This not only makes them look pretty when cooked but also helps them absorb the broth’s flavor better.
Step 6
Peel and slice the pineapple into approximately 1cm thick pieces. Shred the imitation crab sticks lengthwise with your hands for easy rolling.
Step 7
Gently wash the baby greens under running water. Shake off excess water or lightly pat them dry with a paper towel. Excess moisture can cause the rice paper to tear.
Step 8
Once the broth comes to a rolling boil, add the prepared shiitake and oyster mushrooms first. They will release their wonderful earthy flavor into the broth.
Step 9
As the broth returns to a boil, add the bean sprouts and baby bok choy. Cook them briefly to maintain their crisp texture; overcooking will make them limp. (I’m a bit impatient, hence adding them early! Haha)
Step 10
Now, add the Vienna sausages and king oyster mushrooms to the pot. Let them cook until the sausages are heated through and the mushrooms are tender.
Step 11
For the beef, we’re using thinly sliced cuts perfect for shabu-shabu. If there’s a lot of blood, you can gently pat it dry with a paper towel to keep the broth clear.
Step 12
As the shabu-shabu cooks, skim off any foam or excess fat that rises to the surface of the broth. This ensures a clean and light flavor.
Step 13
To make it easier for everyone to assemble their spring rolls, transfer the cooked shabu-shabu ingredients (beef, mushrooms, vegetables) from the broth into a separate serving dish.
Step 14
Pour the dipping sauce (about 1/3 cup) into a small bowl. With the dipping sauce ready, your shabu-shabu spring roll feast is almost complete!
Step 15
Briefly dip a rice paper wrapper in warm water until pliable, then lay it flat on a plate. Arrange the cooked beef, various vegetables, pineapple, and imitation crab sticks on top. Fold in the sides and then tightly roll it up.
Step 16
Dip your beautifully crafted spring roll into the shabu-shabu sauce and enjoy! Savor the delightful combination of flavors and textures.
