Mix together 2 tbsp of lemongrass, 1 shallot, 2 cloves of garlic, 2 tbsp of fish sauce, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 2 tbsp of olive oil, 1 tbsp of honey, and 1 tbsp of light brown sugar. Add 1 lb of thinly sliced ribeye steak and coat with the marinade. Marinate for 30 minutes.

While the steak is marinating, prep the rest of your ingredients. Cut ½ cup carrots & boil with vinegar, water & sugar. Cut 4 cups of lettuce, ½ cup of cucumbers & ½ cup red peppers. Make an herb salad by placing the basil, mint & cilantro in food processor with juice from 1 lime & ½ tbsp of oil. Set all of it aside.

Make 1 cup of Cilantro Lemongrass Dipping Sauce.

Once done marinating, Heat a pan over high heat. Make sure your pan is hot before cooking your steak. That's what gives it the "grilled look" without the grill. Cook the steak in batches for 1-2 minutes on each side. Remove from the heat and set aside.

Now it's time to make your spring rolls! Hydrate 1 rice paper sheet. Add a few pieces of lettuce, cucumbers, pickled carrots, peppers and a small handful of herb salad to the bottom third of the rice paper. Follow that with a few pieces of steak.

Starting from the bottom, roll upward. When you're halfway up the rice paper, fold over the left and right sides of the spring roll and then complete the spring roll. Repeat until you run out of rice paper or filling.

Serve with a side of Vietnamese dipping sauce and enjoy!