Monday, August 1, 2011

Vietnamese-style Spring Rolls with Korean-style Beef...

Vietnamese-style Spring Rolls with Korean-style Beef

Spring Rolls:
  1. For the marinade, process garlic, ginger, sesame oil, soy sauce, Coke, vinegar and jalapeno until smooth.
  2. Trim fat from steak. Pour marinade over steak. Cover and refrigerate for four to 12 hours. Remove from refrigerator 30-60 minutes prior to cooking. Rub off marinade.
  3. Heat oil in iron pan on medium-high heat. Place steak on pan and cook for four to six minutes, depending on thickness. Turn and cook for another three or four minutes. Let steak cool considerably. Slice against grain into fairly thin slices.
  4. Bring four cups of water to a near boil and pour into wide, shallow bowl. Immerse rice wrapper into hot water and lay onto large plate. Repeat and place one more sheet onto same plate directly over first rice wrapper. Set plate aside and repeat with two more rice wrappers. Always prep one plate ahead to allow wrappers time to absorb water and to cool slightly.
  5. Arrange ingredients in prepped wrapper on the third that's closest to you. 3 shrimp halves (they look pretty when the shrimp shows through), 1 lettuce leaf, 1 small handful of maifun and 1-2 slices of steak. Roll into a snug log, tucking ends in, like a San Francisco-style burrito. Repeat til you're done. Serve on the same day. Do not refrigerate.
Scallion Ginger Dipping Sauce:
  1. Mix all ingredients together and serve with assembled spring rolls.

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