fresh spring roll

Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!&nbsp;

Fresh Spring Rolls with Yakiniku

red leaf lettuce

mint

cilantro (coriander)

¾ lb thinly sliced short rib

carrot

cucumber

green onion/scallion

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

rice papers

gluten-free soy sauce

Tbsp sugar

mirin

Tbsp sake

Tbsp sesame seeds

½ tsp sesame oil (roasted)

black pepper

garlic

ginger

¼ apple ((I used Fuji apple))

Rinse the lettuce, mint, and cilantro and dry completely. Gather all the ingredients on the working surface.

Add all the ingredients for the sauce: ½ cup soy sauce, 3 Tbsp granulated sugar, 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp sesame seeds, ½ tsp gochugaru (or ichimi togarashi), ½ tsp sesame oil, and freshly ground black pepper.

Grate ¼ apple, ½ clove garlic, and ½ knob ginger.

Add the grated apple, garlic, and ginger into the sauce and mix all together.

Place the meat in a single layer and drizzle some of the sauce on top. The sauce does not have to cover the entire meat. In Japanese BBQ restaurants, they usually just drizzle a small amount to the meat. 

Peel the carrot. Use a julienne peeler or a knife to cut the carrot into julienned strips.

Cut the cucumber diagonally into thin slices and then cut them into thin strips.

Cut off the green part of the green onions and we will only use the white part. Cut the white part in half lengthwise and thinly slice into long strips. Soak in iced water to make them crisp and curl.

Heat the griddle or frying pan or outdoor grill and brush the oil on the griddle. When it’s hot, start cooking the meat. Once you get nice char on one side, flip and cook the other side. Cooking time varies depends on the meat and its thickness.  Set aside.

Once all the food is prepared, pour hot water into a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 5 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a plate.

Lay the lettuce, carrot, cucumber, white part of green onion, and grilled meat at bottom 1/3 of the rice paper.

Pick up the bottom of the rice paper and press firmly down to hold the filling in place. Roll tightly once.

Around the middle of the rice paper, fold both sides into the center and roll up tightly 1-2 times.

Right before finish rolling, place the mint and cilantro leaves on the rice paper and finish rolling up. This way, you can see through the mint and cilantro.  Set aside and cover loosely with plastic wrap.  Repeat with the remaining rice papers and fillings.

Cut in half or in thirds, and serve with the Yakiniku Sauce.

If not serving immediately, keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.

To Store

https://www.youtube.com/watch?v=H3qvGfYYmaU

Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!
RECIPE starts ▶ 1:09

PRINT RECIPE ▶ http://bit.ly/FreshSpringRollsYakiniku

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8 fresh spring rolls

INGREDIENTS

4 leaves red leaf lettuce
1 bunch mint
1 bunch cilantro
¾ lb thinly sliced short rib (340 g)
1-2 carrot
1-2 cucumber
1 green onion
1 Tbsp neutral flavor oil (vegetable, canola, etc)
8 rice papers

- Yakiniku Sauce (Tare) -
½ cup gluten-free soy sauce (Use Kikkoman® Gluten Free Tamari Soy Sauce for GF)
3 Tbsp granulated sugar (40 g)
2 Tbsp mirin
2 Tbsp sake
1 Tbsp sesame seeds
½ tsp Gochugaru (or Ichimi Togarashi)
½ tsp sesame oil
freshly ground black pepper
½ clove garlic
½ knob ginger
¼ apple (I used Fuji apple)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/FreshSpringRollsYakiniku

This video is sponsored by KikkomanUSA®.

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FRESH SPRING ROLLS with Yakiniku (Japanese BBQ Beef + Homemade Sauce Recipe)

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a creamy peanut sauce.

Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)

shrimp

pork

rice vermicelli

Assortment of vegetables and herb (lettuce, bean sprouts, sorrel, perilla, garlic chives, mint, etc.)

Vietnamese peanut dipping sauce

12-oz dried rice paper

Vietnamese Pork and Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. Pair with creamy peanut sauce for the perfect combination.

Fresh Vietnamese Spring Rolls (Gỏi Cuốn)

oz thin rice vermicelli

Leafy lettuce and fresh herbs

oz dried rice paper

Prepare the shrimp

To a medium pot, add water. Bring the pot to a boil. Add shrimp and cook until they turn color (about 3 minutes). Remove from pot and slice in half along the backside. Set aside.

Prepare the pork belly

Read notes below if pork belly has an odor. Add pork belly to the same pot that was was for shrimp. Cook for 30 minutes or until chopstick-tender. Remove pork, rinse, and pat dry. Once cooled, slice thinly and set aside.

Prepare the noodles

Cook rice noodles per package instructions. Drain, rinse with cold water, and set aside.

Assemble the rolls and serve

Wet the rice paper quickly and shake off excess water. The rice paper will only take 10 seconds to become pliable. On bottom end of the rice paper, add a bed of noodles, vegetables of your choice, and a few slices of pork belly slices. Add 2-3 shrimp, facing down, on the top half of the rice paper. Fold in the sides. Roll everything up from the bottom, tightly tucking and rolling to seal. Serve with Vietnamese peanut sauce lettuce and favorite herbs.

https://www.youtube.com/watch?v=0n9rXR9CSu4

#Vietnamesefood #VietnameseCuisine #GoiCuon

Vietnamese Spring Rolls with Pork & Shrimp (Gỏi Cuốn Tôm Thịt)

Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce.

Chapters
00:00 Intro
00:23 Cooking and slicing shrimp 
01:13 Cooking and slicing pork
01:46 Cooking rice noodles
02:06 Wrapping spring rolls
05:13 Peanut Sauce

Written and printable recipe: https://www.vickypham.com/blog/vietnamese-spring-rolls-goi-cuon
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Vietnamese Pork & Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

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