The sheer rice wrappers are like windows, revealing the colorful layers of veggies, noodles and steak inside these refreshing rolls. A mandoline or Japanese slicer makes easy work of slicing ingredients paper thin (or use a very sharp knife).
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 8 summer rolls (2 per person) |
Ingredients
- 1/2 cup plain 2% Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 small Persian cucumber, grated
- Kosher salt and freshly ground black pepper
- 2 ounces rice vermicelli
- 1/2 small red onion, cut into 1/4-inch-thick rounds (keep the rounds intact)
- One 10- to 12-ounce boneless strip steak
- Kosher salt and freshly ground black pepper
- Eight 8-inch spring roll rice wrappers
- 6 red radishes, thinly sliced on a mandoline
- 1/2 cup fresh flat-leaf parsley leaves, dill leaves or a combination
- 1 medium carrot, thinly sliced on a mandoline
- 1 small Persian cucumber, thinly sliced on a mandoline
- 6 cups baby spinach leaves
Instructions
- For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.
- For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
- Preheat an outdoor grill or a grill pan to medium high.
- Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
- Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.
- Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.
Nutrition Facts
| Calories | 330 |
| Total Fat | 11 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 55 milligrams |
| Sodium | 310 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 4 grams |
| Protein | 23 grams |
| Sugar | 4 grams |
Reviews
There were definitely 2 different surfaces used for the raw steak and the veggies and cooked steak. Please watch the video again
Isn’t anyone concerned that she placed the cooked food on the same cutting board as the raw meat? I don’t think so.
Absolutely delicious! So easy and great results. Since I had some leftover grilled chicken I used that as well as steak
Delicious and super easy! Great for a summer dinner.
I’m vegan but these just caught my eye! Replaced steak with tofu and it turned out great, I needed to add a tad more seasoning though.
Waste of time, money and a good steak. Followed the recipe and the video exactly: totally bland and not nearly as simple as the video suggests. And a LOT of trouble. The timing is off, too. Working with the rice paper is hard – if the steak isn’t ready (mine was too rare and had to finish in the oven) it means the rice paper will dry onto the paper towels. I actually had to pick paper towel off one of the ‘rolls’.
As an appetizer for dipping? No, utensils ARE required – if one wants to even go further after the first bite.
THE worst recipe I’ve seen on this site.
One star is given only to get this true review shown.
The basic yogurt, dill and cucumber ‘dip’ is a standard sauce for salmon, tuna, etc.
Very disappointing.
Cj
Not quite as good as the Vietnamese summer roll with large pink Key west shrimp (my fav), but a close second! My hubby likes these the best..because after all – it’s steak!
Great!