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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Summer rolls are wrapped in softened rice paper. This version takes advantage of chilled Lemongrass Beef. Ingredients:
1/4 cup rice vinegar |
1 tablespoon water |
1 1/2 teaspoons sugar |
1 teaspoon dark sesame oil |
1 teaspoon chile paste with garlic |
1/2 teaspoon salt |
8 (8-inch) round sheets rice paper |
8 boston lettuce leaves |
1/2 cup cooked bean threads (cellophane noodles) |
1/2 cup fresh bean sprouts |
1/2 cup julienne-cut seeded peeled cucumber |
1/2 cup julienne-cut carrot |
1/2 cup fresh mint leaves |
1/2 cup fresh cilantro leaves |
6 ounces lemongrass beef, cut into 16 (1-inch-thick) strips |
Directions:
1. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.
3. Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.
4. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets, noodles, vegetables, herbs, and beef. Serve with sauce.
5. (Totals include Lemongrass Beef)
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