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Grilled Lemongrass Beef Summer Rolls

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Ingredients

  • Dipping Sauce:
  • 1 flank steak, sliced very thin
  • 1/2 cup shredded lemongrass (can be purchased pre-shredded)
  • 6 cloves garlic, minced
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 Tbl sugar
  • 2 Tbl 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 noodle
  • 1 carrot, cut into thin julienne (on mandolin)
  • 2 pkg summer roll wrappers
  • 1/4 cup lime juice
  • 2 Tbl fish sauce
  • 1/4 cup water
  • 2 tsp rice wine vinegar or mirin
  • 1 Tbl sugar
  • 1 small clove garlic, minced
  • 1 small chili, minced

Details

Preparation

Step 1

1. Stir together lemongrass, garlic, fish sauce, soy sauce, sugar, sesame oil, oil, and water.
2. Combine with meat slices and allow to marinate for one hour. Grill the meat on high heated grill pan.
3. Cook noodles according to package directions.
4. Fill a stainless steel bowl 3/4 with cool water. (The bowl must be large enough to hold one of the wrappers.) Dip wrapper in water until soft (about 30-40 seconds) and place on a towel.
5. Place 1-2 slices of beef on the wrapper more towards you. Add ~2 Tbl of the noodles with some of the herbs and carrot.
6. Roll the edge of the wrapper closest to you over the mixture and tuck under the mixture on the far side. Roll slightly away from you and fold in the right and left sides of the wrapper. Roll forward until all the edges are sealed.
Key is to not use too much mixture and keep them tight as you roll them.

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Irish Lemon Pudding adapted from Irish Traditional Cooking Lemon Meringue Angel Cake