Vietnamese Beef & Vegetable Spring Rolls
Courtesy of The Beef Checkoff
Servings: 16
Prep Time: 30 Min.
Cook Time: n/a
Prep Time: 30 Min.
Cook Time: n/a
What you need:
* 16 slices deli roast beef (about 12 oz.)
* 1 c. shredded carrots
* 1/2 c. chopped jicama
* 3/4 c. torn fresh cilantro
* 1/2 c. torn fresh basil
* 1/4 c. torn fresh mint
* 8 rice paper wrappers (8-1/2" diameter)
* 8 green leaf lettuce leaves, ribs removed
Dipping Sauce:
* 1/4 c. seasoned rice vinegar
* 2 Tbsp. red jalapeno pepper jelly
* 1 tsp. soy sauce
* 1 c. shredded carrots
* 1/2 c. chopped jicama
* 3/4 c. torn fresh cilantro
* 1/2 c. torn fresh basil
* 1/4 c. torn fresh mint
* 8 rice paper wrappers (8-1/2" diameter)
* 8 green leaf lettuce leaves, ribs removed
Dipping Sauce:
* 1/4 c. seasoned rice vinegar
* 2 Tbsp. red jalapeno pepper jelly
* 1 tsp. soy sauce
What to do:
1. Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20-40 sec. or until warm; do not boil. Set aside to cool.
2. Toss carrots and jicama with 2 Tbsp. of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3. Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4. Place 1 lettuce leaf at bottom of wrapper, leaving 1" border on right and left sides. Top with 2 slices roast beef, 2 Tbsp. carrot mixture and 1/8 of herb mixture (about 1/4 c.). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.
* Cook's Notes: Rice paper wrappers may be found in the Asian or ethnic section of most supermarkets or in specialty foods stores. They may also be referred to as spring roll skins. They should not be confused with egg roll or wonton wrappers. Spring rolls may be made up to 3 hrs. ahead. Refrigerate covered with damp paper towels and plastic wrap.
* Recipe Courtesy of The Beef Checkoff
2. Toss carrots and jicama with 2 Tbsp. of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3. Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4. Place 1 lettuce leaf at bottom of wrapper, leaving 1" border on right and left sides. Top with 2 slices roast beef, 2 Tbsp. carrot mixture and 1/8 of herb mixture (about 1/4 c.). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.
* Cook's Notes: Rice paper wrappers may be found in the Asian or ethnic section of most supermarkets or in specialty foods stores. They may also be referred to as spring roll skins. They should not be confused with egg roll or wonton wrappers. Spring rolls may be made up to 3 hrs. ahead. Refrigerate covered with damp paper towels and plastic wrap.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 77; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 19mg; Total Carbs: 9g; Protein: 7g; Sodium: 120mg;