Grilled-Beef Summer Rolls

By khojnicki

Ingredients

• 1 1/2 oz rice vermicelli
• Twelve 8" round rice paper wrappers
• 1/4 c chopped basil leaves
• 1/4 c cilantro leaves
• 1/4 c mint leaves
• 1 large carrot, finely shredded
• 2 persian cucumbers, cut into fine julienne
• 6 oz very thinly sliced leftover grilled ribeye or deli roast beef
• 2 tbsp fresh lime juice
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp sriracha

Details

Preparation time 40mins

Preparation

Step 1

Soak the rice vermicelli in boiling water until opaque and softened, 10 mins. Drain, rinse and squeeze dry.

Fill a medium skillet with hot water. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable. Transfer to a work surface and blot dry. Top each wrapper with some noodles, herbs, carrot, cucumber and beef. Tightly roll up the wrappers around the filling. Repeat with remaining ingredients.

In a bowl, stir together the lime juice, soy sauce, sugar, garlic, sriracha and 2 tbsp of water. Serve rolls with dipping sauce.