Grilled Lemongrass Beef Summer Rolls (L'Academie de Cuisine)

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From Culinary Skills Lab - Hors d'Heuvres -11/21/11

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Ingredients

  • Dipping Sauce:
  • 1 flank steak or pork, sliced very thinly
  • 1/2 cup shredded lemongrass
  • 6 cloves garlic, minced
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 TB sugar
  • 2 TB sesame oil
  • 1/4 cup cooking oil
  • 1 cup Thai sweet basil leaves
  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 1 large package rice noodles/vermicelli
  • 1 large cucumber
  • 1 carrot, cut into thin julienne
  • 2 pkg summer roll wrappers (rice wrappers)
  • 1/4 cup fresh lime juice
  • 2 TB fish sauce
  • 1/4 cup water
  • 2 tsp rice wine vinegar or mirin
  • 1 TB sugar
  • 1 small clove garlic, minced
  • 1 small chili, minced

Preparation

Step 1

Stir together lemongrass, garlic, fish sauce, soy sauce, sugar, sesame oil, oil and water. Combine with meat slices and allow marinate for one hour.

Cook noodles according to package directions.

Fill a stainless steel bowl with 3/4 cool water. (The bowl must be large enough to hold one of the wrappers)

- For Thick Wrappers: Soak 3 wrappers at a time in the water until they are the texture of cooked pasta, approximately 30 seconds.

- For Thin Wrappers: Dip wrapper in the water and place on a towel. Allow to soften and then roll.

Place 1-2 slices of beef near the center of the wrapper, slightly more towards you. Add ~2TB of the noodles with some of all the herbs, carrot and cucumber.

Roll the edge of the wrapper closest to you over the mixture and tuck under the sides of the wrapper. Roll forward until all the edges are sealed.

TIP: Don't overfill them and keep them tight as you roll them.

Cut rolls at an angle and serve with dipping sauce.

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