Beef Summer Rolls

Name: Beef Summer Rolls
Ingredients: 1 lb beef tenderloin, cut into strips; 3 tsp sesame oil; 1 clove garlic, minced; 1 tbsp sesame seeds; 16 sheets rice paper; 1 None large carrot, cut into matchsticks, blanched; 1 None medium zucchini, cut into matchsticks, blanched; 16 None mint leaves + 1 tbsp, finely chopped; 2 tbsp lime juice; 1 tsp brown sugar

10 ingredients

4 steps

Ingredients

1 lb beef tenderloin, cut into strips
3 tsp sesame oil
1 clove garlic, minced
1 tbsp sesame seeds
16 sheets rice paper
1 None large carrot, cut into matchsticks, blanched
1 None medium zucchini, cut into matchsticks, blanched
16 None mint leaves + 1 tbsp, finely chopped
2 tbsp lime juice
1 tsp brown sugar

Directions

1

Combine beef, 2 tsp sesame oil, garlic and sesame seeds. Cover with plastic wrap and chill for 10 mins to marinate.
2

Heat a large nonstick frying pan over high heat. Working in batches, cook beef for 2-3 mins. Set aside and let cool slightly.
3

For each summer roll, briefly dip 1 sheet of rice paper in warm water until slightly softened. Place on a clean tea towel. Arrange beef, carrot, zucchini and 1 mint leaf along center then fold in sides and roll up tightly to enclose filling. Repeat with remaining rice paper and fillings. Cover and chill until ready to use.
4

Combine remaining oil, lime juice, sugar, 2 1/2 tbsp water and finely chopped mint. Stir until sugar dissolves. Serve with summer rolls.