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Vietnamese Salad Rolls with Grilled Miyazakigyu Wagyu Sukiyaki Beef Strips and a Spicy Ginger-Almond Dipping Sauce
Prep Time: 1 Hour (Plus 1-2 Hours to Marinate)
Cook Time: 10 Minutes
Servings: 18 Rolls
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu sukiyaki beef strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Mix all of the marinade ingredients (soy sauce, rice vinegar, chili oil, sesame oil, grapeseed oil, minced ginger, and minced garlic) together in a small bowl.
Place the Miyazakigyu Wagyu beef strips in a Ziploc bag, and pour the marinade over them.
Massage the marinade into the beef, and let it sit in the refrigerator for 1-2 hours.
Pull the marinated beef from the refrigerator, and place the beef strips at room temperature while you prepare the vegetables for the salad rolls.
PREPARING THE SALAD ROLL INGREDIENTS
Peel your carrot, and seed your red pepper (you’ll only use half of the pepper).
Cut your carrot, cucumber, and red pepper into strips.
Cook your rice noodles, per package instructions, if you’d like to include this ingredient (it’s optional).
Set out your fresh mint leaves and basil leaves on small plates.
Tear the lettuce leaves in half, and place them in a bowl until ready to use.
PREPARING THE SPICY GINGER-ALMOND DIPPING SAUCE
Place all of the sauce ingredients (chunky almond butter, sambal garlic chili sauce, soy sauce, minced garlic, sriracha sauce, warm water, and minced ginger) in a blender or food processor.
Blend until smooth.
Note: You may need to add more water to thin it out.
PREPARING THE MIYAZAKIGYU WAGYU BEEF STRIPS
Heat your BBQ or gas grill on medium-high heat for 10 minutes.
Once hot, grill the marinated Miyazakigyu Wagyu sukiyaki beef strips for 2 minutes on each side (grill for less time if the beef strips are on the thin side).
Let the beef rest for 10 minutes.
Then, slice the beef strips against the grain into half-inch-thick slices.
Pour warm water into a large bowl.
Working with one rice paper wrapper at a time, dip the wrapper into the warm water for 5 seconds (just until the wrapper is slightly hydrated but not soft). Note: The wrappers will soften as they sit.
Place the dipped wrapper on a flat work surface.
Repeat the process with all of the wrappers.
On each rice paper wrapper, place a piece lettuce, a few carrot sticks, cucumber sticks, and red pepper sticks.
Add the rice noodles (if you chose to include that optional ingredient) to the rice paper wrapper.
Then, add a few pieces of the grilled Miyazakigyu Wagyu beef, some cilantro leaves and stems, and a few leaves of fresh mint and basil.
Next, fold in the ends of the rice paper wrapper, and fold over the ingredients sitting in the center of the wrapper. Fold up the bottom similar to how you’d roll a burrito.
Place the salad roll on a large platter.
Repeat the process until all salad rolls have been created.
Serve the Vietnamese salad rolls immediately with the spicy ginger-almond sauce.
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