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| Vietnamese Summer Rolls submitted by Karen Johnson |
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Description
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.
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Directions
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)
NUTRITIONAL INFO
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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Ingredients
 Sauce:
1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt
Rolls:
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
6 ounces Lemongrass Beef, cut into 16 (1-inch-thick) strips
Lemongrass Beef:
2 pounds sirloin tip roast
1/2 cup chopped peeled fresh lemongrass
1/3 cup chopped shallots
3 tablespoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon dark sesame oil
1 teaspoon peanut oil
1/4 teaspoon salt
6 garlic cloves, crushed
2 serrano chiles, seeded and chopped
Cooking spray
INSTRUCTIONS
1. Cover roast with plastic wrap; freeze 30 minutes. Remove beef from freezer, and cut beef horizontally into 1/8-inch-thick slices.
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.
3. Prepare grill.
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.
Note: Store cooked beef in refrigerator for up to 2 days.
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