Vegetable and Beef Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. beef, top round or sirloin steak, cut 2 " thick
1 pkg. 6" round dried rice papers,halved
4 cups beef broth
2 cups rice or white vinegar
Black pepper
Lettuce leaves (Boston, green or red leaf lettuce)
1 small cucumber,sliced and cut into strips
1/4 cup fresh mint leaves(optional)
1/4 cup fresh cilantro r parsley sprigs
1 red onion,sliced and separated into rings (optional)
1 recipe dipping sauce
Dipping Sauce
3 Tbl. vinegar
2 red or green chili peppers,seeded,and finely chopped
4 cloves garlic,minced
2 Tbl. white vinegar
2 Tbl. fish sauce or soy sauce
2 tsp. water
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Directions: |
Directions:Partially freeze beef. Bias-slice into thin bite size strips. Separate rice papers;soak in water for 2 minutes. Drain on paper towel.
About 20 min. before serving, in a large saucepan stir together beef broth,vinegar and pepper to taste. Transfer enough broth mixture to a fondue pot or electric skillet, to fill a depth of about 2".(Keep remaining broth mixture warm over low heat to refill fondue pot during serving)
Place the fondue pot over heating unit. Arrange meat strips,rice papers, lettuce leaves,cucumber slices,mint and cilantro on a large serving platter.
To serve' allow each diner to use long fondue forks or chopsticks to dip meat and onions into simmering broth. (Allow 30-60 seconds for the meat;two minutes for the onion). Remove from broth. Place meat and choice of lettuce,cucumber,mint and cilantro or parsleyonto rice paper and fold like an envelope. two short corners in then roll up like a jelly roll. Serve with dipping sauce
Dipping Sauce
In a small mixing bowl stir together sugar,chili peppers and garlic. Stir in lime juice,vinegar,fish sauce or soy sauce
2 tsp. water |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 min plus cooking |
Personal
Notes: |
Personal
Notes: This is a pretty authentic Vietnamese recipe. It is also very much like the technique for making Chinese Hot Pot. (which I love). I would personaaly never substitute parsley for cilantro. And I would NEVER leave out the fish sauce (even though I have seen some chefs add a few drops of soy sauce to this. It is called "Nuoc Cham" in Vietnamese and is great on salads as well.
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