Spicy Beef Summer Rolls

Spicy Beef Summer Rolls
Staff Writer
Spicy Beef Summer Rolls Recipe
Allison Beck

After a long day at school or work, nothing beats a cool and refreshing summer roll to take the edge off. And why order some from your local Asian restaurant when you can make them at home?

I've paired a slightly spicy ground beef mixture with greens and a curried mayonnaise for layers of flavor, but once you have the wrapping technique down, the fun part of making these is experimenting. Try using fruits like mango and papaya inside or opt for shredded chicken tossed in a peanut sauce that is homemade or store-bought.

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Ingredients

  • 1 pound ground beef
  • Ground cumin, to taste
  • Ground cayenne, to taste
  • 1 fresh chile, thinly sliced (optional)
  • Salt, to taste
  • 2 tablespoons mayonnaise
  • 1 teaspoon red curry paste
  • 1 package of 12-inch rice papers, for rolling*
  • Coleslaw mix or shredded lettuce, cabbage, and carrots, for stuffing
  • Chopped almonds (optional)
  • ½ cup sweet chile sauce
  • 2-3 tablespoons yuzu jam

Directions

Heat a large nonstick sauté pan over high heat. Add the ground beef. Add the cumin, cayenne, and chile, if desired. Season with salt. Cook until just seared through, about 3 minutes. Remove from heat.

In a small bowl, combine the mayonnaise and curry paste until well mixed.

Soak the rice papers in hot water for about 20 seconds, or until tender. Remove from water. Spread the rice papers with the mayonnaise mixture. Layer with lettuce or coleslaw mix, and almonds, if desired. Add 2 tablespoons of the beef mixture. Fold over the sides of the rice paper and roll up like a burrito. Repeat until all the beef has been used.

In a small bowl, combine the chile sauce and yuzu jam and set next to the rolls for dipping.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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