Beef and Broccoli Spring Rolls with Kaffir Lime Dipping Sauce

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced beef and cook for 2-3 minutes, until browned on the edges. Remove the beef from the pan and set aside.

In the same pan, add the broccoli florets and 2 tablespoons of water. Cover and cook for 3-4 minutes, until the broccoli is tender-crisp. Remove the broccoli from the pan and set aside.

In a small bowl, combine the minced Thai chili, kaffir lime zest and juice, soy sauce, and rice vinegar. Stir to mix well and set aside.

To assemble the spring rolls, place a spring roll wrapper on a clean, flat surface. Place a portion of the cooked vermicelli noodles, broccoli, and beef in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.

In a large skillet or Dutch oven, heat 2-3 inches of oil to 350°F. Carefully add the spring rolls and fry for 2-3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate.