Hoisin Beef Spring Rolls

Name: Hoisin Beef Spring Rolls
Prep time: 1 h 6 min
Cook time: 1 h 6 min
Total time: 1 h 6 min
Yield: 10
Cuisine: Vietnamese, Asian
Ingredients: 85 grams cellophane noodles or bean threads; 454 grams trimmed sirloin beef, about 1 1/2 to 2 inches thick; 0 teaspoons freshly ground black pepper; 1 carrot, peeled and cut into thin strips; 1 cucumber, peeled and cut into thin strips; 59 milliliters fish sauce; 59 milliliters fresh cilantro leaves; 1 Tbsp fresh cilantro leaves; 1 Tbsp grated fresh ginger; 59 milliliters fresh mint leaves; 3 garlic cloves; 1 head red leaf lettuce leaves; 2 Tbsps light brown sugar; 2 mangoes, peeled and cut into thin strips; 10 servings Hoisin-Peanut Dipping Sauce; 8 dried rice paper wrappers or spring roll skins; 237 milliliters unsweetened coconut milk; 1 Tbsp vegetable oil

Hoisin Beef Spring Rolls

Hoisin Beef Spring Rolls is a dairy free hor d'oeuvre. This recipe serves 10. One portion of this dish contains around 13g of protein, 9g of fat, and a total of 242 calories. From preparation to the plate, this recipe takes roughly 1 hour and 6 minutes. This recipe is typical of Vietnamese cuisine. Head to the store and pick up cilantro leaves, cilantro leaves, carrot, and a few other things to make it today. It will be a hit at your Spring event.

Instructions

Place garlic in a blender; blend until minced.

Ingredients you will need

Garlic

Equipment you will use

Blender

Add ginger and next 5 ingredients. Blend until smooth.

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Ginger

Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.

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Garlic

Beef

Remove beef from marinade, discarding marinade. Pat meat dry.

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Marinade

Beef

Meat

Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown.

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Beef

Cooking Oil

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Frying Pan

Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.

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Grains

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Cutting Board

Soak cellophane noodles in hot water according to package directions.

Ingredients you will need

Cellophane Noodles

Water

Fill a shallow pie plate or pan with warm water. Dampen a kitchen towel with water, wring dry, and place on a work surface. Slide 1 rice paper wrapper into water, and submerge for several seconds or until it begins to soften.

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Spring Roll Wrappers

Water

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Kitchen Towels

Frying Pan

Remove from water, and place on towel.

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Water

Place a lettuce leaf at the base of the circle. Top with a pinch of cellophane noodles, several mango slices, cucumber strips, carrot strips, and 1 beef strip. Carefully wrap roll from the bottom up, keeping the roll as tight as possible. After 1 complete roll, place several cilantro leaves and mint leaves on the wrapper. Pull in the sides of the wrapper (like a burrito), and continue to wrap until roll is secure.

Ingredients you will need

Cellophane Noodles

Fresh Cilantro

Lettuce Leaf

Mint

Cucumber

Carrot

Mango

Base

Beef

Roll

Wrap

Place on a very lightly greased platter, and cover with plastic wrap; repeat with remaining wrappers and filling. Slice rolls in half diagonally, and serve immediately with Hoisin-Peanut Dipping Sauce.

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Dipping Sauce

Hoisin Sauce

Peanuts

Roll

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

85grams

cellophane noodles or bean threads 454grams

trimmed sirloin beef, about 1 1/2 to 2 inches thick 0teaspoons

freshly ground black pepper 1

carrot, peeled and cut into thin strips 1

cucumber, peeled and cut into thin strips 59milliliters

fish sauce 59milliliters

fresh cilantro leaves 1Tbsp

grated fresh ginger 59milliliters

fresh mint leaves 3

garlic cloves 1head

red leaf lettuce leaves 2Tbsps

light brown sugar 2

mangoes, peeled and cut into thin strips 10servings

Hoisin-Peanut Dipping Sauce 8

dried rice paper wrappers or spring roll skins 237milliliters

unsweetened coconut milk 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Dry Creek Vineyard Dry Chenin Blanc, Wine. It has 5 out of 5 stars and a bottle costs about 15 dollars.