Spring Rolls with Sriracha Sauce
Last post we made a london broil. Now, I'm going to show you what I did with that juicy piece of meat.
Spring rolls, aka fresh rolls, are one of my favorite things to eat. Next to Korean BBQ, I would label this meal as a favorite runner up. Oh and that's right: I make this into a meal. I know you normally see these as appetizers but I make these into the main course. And just like with k-bbq, I can make this into a social gathering by doubling ... ok tripling ... the ingredients and adding things like chicken, tofu, avocado, bean sprouts, and noodles. Everybody wins because they can make their own roll just to their liking.
But when I'm just making this for a few mouths or a solo meal, I'll stick to something a little more simple and pre-wrap the rolls before sitting down to some quality binge-watching.
Spring Rolls with Sriracha Sauce
Ingredients
Makes about 8 large spring rolls
8 rice paper wraps
2 lbs. Grilled london broil or steak
1 Cucumber
1 Cup purple cabbage, shredded
2 Red bell pepper
3 large sprigs of mint
3-5 large sprigs of sweet basil
10 -15 sprigs of cilantro
Sriracha Sauce
4 TBSP Sriracha
1 TBSP Fish sauce
1 lime, zest and juice
2 garlic cloves, minced
Steps
1. Make the dipping sauce by combining Sriracha, fish sauce, lime zest and juice, and minced garlic. Mix and set aside.
2. Shred the cabbage. Cut the cucumbers and bell pepper into matchsticks. De-stem all the herbs.
3. In a large bowl add hot, but not boiling, water. Dip the whole rice paper in the bowl then immediately spread on a cutting board or plate. The paper will be a little firm, but will soften by the time you are ready to roll.
4. Assemble by layering the herbs near the bottom of the rice paper, add the vegetables, then top with a few slices of beef.
5. Lift up the end of the rice paper closest to you and folding over the filling, then tucking in both sides, and continuing to roll to the end of the rice paper. Wrap the spring roll as tight as possible without breaking the paper. Repeat steps 3 and 4 until all of the ingredients are gone. Either eat as a whole roll or cut in half. Serve with the Sriracha sauce.
Note
- You can leave the rolls in the fridge for about 30 minutes, but any longer and the paper will become very tough.
- Switch out the beef with any protein desired including chicken, pork, shrimp, or tofu.