Best 2 Steak Summer Rolls Recipes

**An explosion of flavors and textures awaits you with these delectable Steak Summer Rolls!**

Prepared with a medley of fresh ingredients and vibrant herbs, these rolls are a symphony of tastes and sensations. Juicy and tender flank steak, marinated in a savory blend of soy sauce, garlic, and ginger, takes center stage, complemented by the refreshing crunch of crisp vegetables. The combination of red cabbage, carrots, cucumbers, and bean sprouts adds color, texture, and a delightful array of flavors.

Encased in translucent rice paper, these rolls are a feast for the eyes and the palate. Each bite offers a harmonious balance of savory steak, crisp vegetables, and aromatic herbs, while the accompanying dipping sauce elevates the experience with its tangy and slightly sweet notes.

Get ready to embark on a culinary journey with our diverse collection of Steak Summer Roll recipes. From classic Vietnamese-inspired rolls to unique variations featuring grilled steak and zesty sauces, we have something to satisfy every craving. Discover the art of preparing these delightful rolls and impress your friends and family with your culinary skills.

Here are our top 2 tried and tested recipes!

STEAK SUMMER ROLLS

Steak Summer Rolls image

It's worth seeking out flat-iron steak for this. Butchers used to set it aside for their own enjoyment, but it's now gained popularity with smart home cooks, too. Like most chuck steaks, it's full of flavor and reasonably priced.

Provided by RuthE

Categories Appetizers and Snacks Wraps and Rolls

Time 4h55m

Yield 12

Number Of Ingredients 17

Ingredients

1 ¼ cups seasoned rice vinegar
½ cup water
2 tablespoons white sugar
1 tablespoon fish sauce
¼ teaspoon red pepper flakes
2 large carrots, peeled and cut into 3x1/8-inch matchstick strips
½ daikon radish, peeled and cut into 3x1/8-inch matchstick strips
3 tablespoons low-sodium soy sauce
1 tablespoon white sugar
2 teaspoons minced garlic
1 pound flat iron steaks
2 tablespoons vegetable oil, or as needed
6 (8 1/2-inch) rice paper wrappers
6 large soft-leaf lettuce leaves (such as Bibb or Boston)
3 cups loosely packed fresh cilantro sprigs
¼ cup peanut butter
1 teaspoon Sriracha hot sauce

Steps:

Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.
Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.
Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.
Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.
Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.
Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 14.4 g, Cholesterol 25.8 mg, Fat 9.5 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 836.1 mg, Sugar 10.1 g

STEAK SUMMER ROLLS

Steak Summer Rolls image

The sheer rice wrappers are like windows, revealing the colorful layers of veggies, noodles and steak inside these refreshing rolls. A mandoline or Japanese slicer makes easy work of slicing ingredients paper thin (or use a very sharp knife).

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 8 summer rolls (2 per person)

Number Of Ingredients 14

Ingredients

1/2 cup plain 2% Greek yogurt
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
Kosher salt and freshly ground black pepper
2 ounces rice vermicelli
1/2 small red onion, cut into 1/4-inch-thick rounds (keep the rounds intact)
One 10- to 12-ounce boneless strip steak
Kosher salt and freshly ground black pepper
Eight 8-inch spring roll rice wrappers
6 red radishes, thinly sliced on a mandoline
1/2 cup fresh flat-leaf parsley leaves, dill leaves or a combination
1 medium carrot, thinly sliced on a mandoline
1 small Persian cucumber, thinly sliced on a mandoline
6 cups baby spinach leaves

Steps:

For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.
For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
Preheat an outdoor grill or a grill pan to medium high.
Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.
Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.

Nutrition Facts : Calories 330, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 55 milligrams, Sodium 310 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams, Sugar 4 grams

Tips:

Choose the right cut of steak: Flank steak, skirt steak, or hanger steak are all good choices for summer rolls because they are thin and flavorful.
Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor.
Cook the steak to the desired doneness: For summer rolls, you will want to cook the steak to medium-rare or medium so that it is still tender and juicy.
Slice the steak against the grain: This will help to make the steak more tender and easier to chew.
Use fresh, flavorful ingredients: The other ingredients in the summer rolls, such as the rice paper, vegetables, and herbs, should be fresh and flavorful to complement the steak.
Serve the summer rolls with a dipping sauce: A simple dipping sauce made with soy sauce, rice vinegar, and chili sauce is a great way to add flavor and moisture to the summer rolls.

Conclusion:

Steak summer rolls are a delicious and easy-to-make appetizer or light meal. They are perfect for a summer party or potluck. With a few simple tips, you can make steak summer rolls that are sure to impress your guests.