Beef and Cabbage Spring Rolls
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Ingredients:
- 1 package Pre petit sirloin
- 1 C favorite store-bought Asian marinade
- 1 T plus 1 t Thai seasoning paste
- 1/2 fresh lime
- 1 head Napa or savoy cabbage
- 1 t kosher salt
- 4 C ice cubes
- 1 C shredded carrots
- 1/4 C very thinly sliced green onions
- 2/3 C julienned English cucumber
- 1/2 C fresh cilantro leaves, washed and stemmed
- 1/2 C crushed peanuts
- 1/4 C sweet chili sauce plus more for serving
- Remove sirloin from package and pat dry with paper towel.
- Slice against the grain into 1/4 strips and gently tenderize using a mallet or rolling pin, trying not to tear the meat.
- Mix marinade with 1 T Thai seasoning paste.
- Place tenderized meat in a ziplock bag add the marinade, chill for 12 to 24 hours.
- Remove the meat from the marinade and blot on paper towel. Cook until crisp, about 7 minutes, remove to a plate and squezze fresh lime juice over the meat and set in refrigerator to cool.
- Peel outer leaves of the cabbage and discard. Peel another 10 to 12 leaves and trim any thick stems near the core by cutting a ‘V’ shape around the stem.
- Put the ice cubes in a large pool and cover with cold water.
- Fill a large pot with water, add salt and bring to a low boil, and add the trimmed cabbage leaves. Turn off the heat and simmer for 30 seconds.
- Transfer the leaves to the ice water with tongs or a slotted spoon and soak for about 2 minutes.
- Lay out a clean kitchen towel and lay the cabbage leaves flat to dry.
- Cover with paper towel and blot gently to remove as much moisture without tearing the leaves.
- Lay out the other ingredients next to a large cutting board or clean work surface.
- Working with one blanched leaf at a time, spread a heaping tablespoon of the steak along the wide end of the cabbage leaf, about 2 inches from the bottom.
- Drizzle about 2 t chili sauce over the meat then add the carrots, green onions, cucumber, and cilantro. Sprinkle with crushed peanuts and roll the leaves upward, tucking in the ends as you go.
- Continue in the same manner and place finished rolls on a platter, seam side down. Chill for about 1 hour before serving. Cut each roll in half for entree portions or into 4 pieces for appetizers. Serve with additional sweet chili sauce.