Summer rolls with steak

These summer rolls are prepared in the style of a traditional Asian snack, but differ exclusively in European taste. To the subtlest rice thin slices of striploin beef steak are wrapped in paper, grilled until lightly roasted, and thinly sliced cucumbers, carrots, radishes, greens, grilled red onions and rice noodles for satiety. Bright juicy filling is clearly visible through transparent rice paper, and the appetizer as a whole creates a summer mood. Serve it with a refreshing yogurt dip sauce, tastes like greek tzatziki. It perfectly complements rich steak flavor and summer rolls. Nutrition value of one servings: (total 8 rolls (2 pcs per serving)) Calories 330, total fats 11 g., saturated fats g., proteins 23 g., carbohydrates 34 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 1 hour. 10 min. Complexity: medium Quantity: 8 rolls (2 pcs per serving) In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dip sauce

• 0.5 tbsp. plain Greek yogurt with a fat content of 2%
• 1 tbsp. l chopped dill
• 1 small cucumber, grated

Summer rolls

• 60 gr rice noodle
• Half a small red onion, sliced in half rings 0.5 cm thick. (do not separate the rings)
• 1 striploin steak weighing 300-340 gr., Without bone
• 8 sheets of rice paper with a diameter of 20 cm.
• 6 red radishes, thinly sliced on a mandolin grater
• 0.5 tbsp. fresh leaves of parsley, dill or a mixture thereof
• 1 medium carrot, thinly sliced on a mandolin grater
• 1 small cucumber, thinly sliced on a mandolin grater
• 6 tbsp. spinach leaves
• Special equipment: grater mandolin

Recipes with similar ingredients: yogurt, dill, cucumbers, rice noodles, red onions, beef, rice paper, radishes, parsley, carrots, spinach

Recipe preparation:

1. Deep Sauce:

   In a small bowl, mix yogurt, dill, cucumber, 0.5 tsp. salt and a little ground black pepper. Cover and place in refrigerator until ready to serve.

2. Summer rolls:

   Boil the rice noodles according to the instructions on the package. Drain, dry the noodles.

3. Preheat the street grill or grill pan to moderate high heat.
4. Grill the onions until they appear toasty gratings, about 3 minutes on each side. Split onion circles on separate rings.
5. Sprinkle steak with salt and black pepper. Fry until it covered with a golden brown to a low degree of roasting, for 4-5 minutes from each side. Let rest for 10 minutes, then chop obliquely and across the fibers into 24 long strips.

6. Collect summer rolls:

   Pour water into a large bowl. Working one at a time, immerse rice paper into water until it becomes soft. Put on paper towel. Place a row of radishes in the center of the paper. Put with greens on one side and alternating rows on the other carrots and cucumbers. Top all vegetables with a single layer of sheets. spinach, then lay out 3 slices of steak, 3 small onion rings and 1/8 of the noodles. Spread another layer of spinach leaves on top. Fold the sides of the paper and roll it up. Cover with damp paper towel. Repeat the same with the rest. ingredients. Serve with dipping sauce.