Ingredients:

  • 2 lbs beef chuck roast, cut into 2-inch chunks
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, finely minced (white part only)
  • 1/2 cup beef broth
  • 12 sheets round rice paper wrappers
  • 2 cups cooked vermicelli rice noodles
  • 1 cup carrots, julienned
  • 1/2 cup cucumber, julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 2 tbsp neutral oil

Instructions:

  1. Place the beef chunks in the slow cooker.
  2. Whisk together soy sauce, hoisin, brown sugar, garlic, ginger, lemongrass, and beef broth in a small bowl.
  3. Pour the marinade over the beef, ensuring all pieces are coated.
  4. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef pulls apart easily with a fork.
  5. Remove the beef from the slow cooker and place it on a plate.
  6. Shred the meat using two forks, mixing it back into the remaining concentrated cooking liquid until the beef is glossy and mahogany-colored.
  7. Allow the beef mixture to cool slightly to prevent the rice paper from tearing during assembly.
  8. Fill a large bowl with lukewarm water. Dip one rice paper sheet for a few seconds until pliable.
  9. Place a portion of shredded beef, cooked vermicelli, julienned carrots, cucumber, mint, and cilantro in the center of the wrapper.
  10. Fold in the sides and roll tightly to seal the roll.
  11. Brush the rolls with neutral oil and air-fry at 400°F (200°C) for 5-8 minutes, or pan-fry in a skillet over medium-high heat until golden and shattering.