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.
Add ginger and next 5 ingredients. Blend until smooth.
Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.
Remove beef from marinade, discarding marinade. Pat meat dry.
Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown.
Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.
Soak cellophane noodles in hot water according to package directions.
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.
Remove from water, and place on towel.
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.
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.
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.
Dry Creek Vineyard Dry Chenin Blanc, Wine
This beautiful wine is wonderfully consistent vintage after vintage. We receive superior Chenin Blanc fruit from the Wilson Ranch in Clarksburg, allowing us to produce an expressive, nuanced and delicious wine. At first swirl, aromatics of white pear, pineapple and banana spring forward from the glass. On the palate, the wine is refreshing with flavors of ripe tangerine and peaches. The mouthfeel is lively, but rich and has a subtle creaminess. 100% stainless steel fermentation guarantees the fresh fruit character fans of this wine have come to appreciate over the years. This is the quintessential summer sipper and the perfect wine to pair with fresh oysters!