Time: 1 hour 10 min.
Complexity: average
Quantity: 8 rolls (2 per serving)

These summer rolls are made in the style of a traditional Asian appetizer, but with a distinctly European flavor. Thin slices of grilled striploin steak, grilled to medium-rare, are wrapped in ultra-fine rice paper, topped with thinly sliced ​​cucumbers, carrots, radishes, herbs, grilled red onions, and rice noodles for a satisfying filling. The bright, juicy filling is clearly visible through the translucent rice paper, giving the appetizer a summery feel. Serve with a refreshing yogurt dipping sauce, similar to Greek tzatziki. It perfectly complements the rich flavor of the steak and these summer rolls.

Ingredients:

Dip sauce

• 0.5 cup plain Greek yogurt, 2% fat
• 1 tbsp chopped dill
• 1 small cucumber, grated

Summer rolls

• 60 g of rice noodles
• Half a small red onion, sliced ​​into 0.5cm thick half rings (do not separate the rings)
• 1 striploin steak weighing 300-340 g, boneless
• 8 sheets of rice paper, 20 cm in diameter.
• 6 red radishes, thinly sliced ​​with a mandoline
• 0.5 cups fresh parsley, dill or a mixture of the two
• 1 medium carrot, thinly sliced ​​using a mandoline
• 1 small cucumber, thinly sliced ​​with a mandoline
• 6 cups spinach leaves
• Special equipment: mandoline grater

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yogurt, dill, cucumbers, rice noodles, red onion, beef, rice paper, radish, parsley, carrot, spinach

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Preparation:

Step 1

• Dip sauce:

  In a small bowl, combine the yogurt, dill, cucumber, 0.5 teaspoon salt, and a pinch of ground black pepper. Cover and refrigerate until ready to serve.
Step 2

• Summer rolls:

  Cook rice noodles according to package directions. Drain and pat dry.
Step 3
• Preheat an outdoor grill or grill pan over medium-high heat.
Step 4
• Grill the onions until crispy grill marks appear, about 3 minutes per side. Separate the onion slices into individual rings.
Step 5
• Season the steak with salt and black pepper. Cook until golden brown and medium-rare, 4-5 minutes per side. Let rest for 10 minutes, then slice diagonally and across the grain into 24 long strips.
Step 6

• Assemble summer rolls:

  Pour water into a large bowl. Working one at a time, submerge the rice paper in the water until soft. Place on a paper towel. Arrange a row of radishes in the center of the paper. Place greens on one side, and alternating rows of carrots and cucumbers on the other side. Top all the vegetables with a layer of spinach leaves, then arrange 3 slices of steak, 3 small onion rings, and 1/8 of the noodles. Top with another layer of spinach leaves. Fold the sides of the paper over and roll up. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with dipping sauce.

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