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MainRecipesBeef | Vietnamese Summer Rolls

   Vietnamese Summer Rolls submitted by Karen Johnson
A deliciously light meal from Cooking Light Magazine. Lots of prep but well worth it. Make the Lemongrass beef first and then make the summer rolls.

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.

YIELD: 4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce)

CALORIES 230 (16% from fat); FAT 4g (sat 1g, mono 1.5g, poly 0.7g); PROTEIN 14.8g; CARB 34g; FIBER 1.1g; CHOL 34mg; IRON 2.3mg; SODIUM 443mg; CALC 43mg (Totals include Lemongrass Beef)

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v Sauce:
v 1/4 cup rice vinegar
v 1 tablespoon water
v 1 1/2 teaspoons sugar
v 1 teaspoon dark sesame oil
v 1 teaspoon chile paste with garlic
v 1/2 teaspoon salt

v Rolls:
v 8 (8-inch) round sheets rice paper
v 8 Boston lettuce leaves
v 1/2 cup cooked bean threads (cellophane noodles)
v 1/2 cup fresh bean sprouts
v 1/2 cup julienne-cut seeded peeled cucumber
v 1/2 cup julienne-cut carrot
v 1/2 cup fresh mint leaves
v 1/2 cup fresh cilantro leaves
v 6 ounces Lemongrass Beef, cut into 16 (1-inch-thick) strips

v Lemongrass Beef:
v 2 pounds sirloin tip roast
v 1/2 cup chopped peeled fresh lemongrass
v 1/3 cup chopped shallots
v 3 tablespoons fish sauce
v 1 1/2 tablespoons sugar
v 1 teaspoon dark sesame oil
v 1 teaspoon peanut oil
v 1/4 teaspoon salt
v 6 garlic cloves, crushed
v 2 serrano chiles, seeded and chopped
v Cooking spray


v 1. Cover roast with plastic wrap; freeze 30 minutes. Remove beef from freezer, and cut beef horizontally into 1/8-inch-thick slices.

v 2. Combine lemongrass and remaining ingredients except cooking spray in a food processor; process until smooth (about 1 minute). Combine beef and lemongrass mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 2 to 4 hours.

v 3. Prepare grill.

v 4. Remove beef from bag; discard marinade. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness.

v Note: Store cooked beef in refrigerator for up to 2 days.

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