In a skillet over medium-high heat, sear the flank steak for 3-4 minutes on each side until it reaches medium-rare. Remove from the skillet and let it rest before slicing thinly.

Sauté Vegetables

In the same skillet, add a little oil if necessary, and sauté the minced garlic and diced onion for 2-3 minutes until fragrant. Then add the julienned carrot and shredded cabbage. Cook for another 5 minutes until the vegetables are tender.

Combine Ingredients

Slice the rested flank steak thinly and add it back to the skillet along with the ale, soy sauce, sesame oil, salt, and black pepper. Stir well and simmer for about 10 minutes until the mixture is heated through and the ale has reduced slightly.

Rolling and Frying

Prepare Rice Paper Wrappers

Fill a shallow dish with warm water. Dip each rice paper wrapper in the water for about 10-15 seconds until soft and pliable. Remove and lay it on a clean surface.

Fill the Wrappers

Place a small amount of the filling mixture in the center of each wrapper. Be careful not to overfill. Fold the sides over the filling and roll tightly from the bottom up.

Fry the Spring Rolls

In a deep frying pan, heat vegetable oil over medium heat. Fry the spring rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Dipping Sauce Preparation

Mix the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, honey, chili garlic sauce, and sesame seeds until well combined. Adjust seasoning to taste.