Sesame Beef and Arugula Summer Rolls
- Cuisine: Asian
- Course: Appetizer
- Features: Healthy
Summary:
There's almost no way to go wrong when you combine beef and sesame. The carrot adds crunch, and the arugula provides a nice change from the standard iceberg lettuce.
Makes 16 medium rolls
Ingredients:
For the dipping sauce- 1 tablespoon finely chopped scallions, white and tender green parts
- 1 1-inch piece ginger root, finely grated
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons water
- 1 tablespoon mirin (Japanese sweet cooking wine)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1/4 cup hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 3/4 to 1 pound beef tenderloin fillets
- 1 tablespoon vegetable oil
- 3 tablespoons sesame seeds
- 4 ounces rice vermicelli
- 16 8-inch round rice paper wrappers
- 2 medium carrots, cut into matchsticks or shredded
- 5 ounces baby arugula leaves
Directions:
For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
For the summer rolls: In a shallow bowl just large enough to hold the fillets, combine the hoisin sauce, sesame oil and soy sauce. Add the fillets and turn them in the marinade to coat thoroughly. Cover with plastic wrap and refrigerate, turning at least once, for 1 to 4 hours.
When the fillets are ready to cook, preheat the oven to 425 degrees.
In a large ovenproof pan over medium-high heat, heat the vegetable oil. Meanwhile, spread the sesame seeds in an even layer on a small plate. Remove the steak from the marinade, discarding any remaining marinade, and dip the fillets in the sesame seeds to coat both sides. Place the fillets in the hot pan and cook just long enough to brown the first side, about 2 minutes, then carefully turn over the fillets. Transfer the pan to the oven. Cook the fillets to the desired doneness, about 8 minutes for medium-rare (130 to 135 degrees on an instant-read thermometer). Transfer the fillets to a cutting board and set aside. When cool, cut into 1/4 -inch-thick strips and set aside.
Meanwhile, prepare the rice vermicelli (see box above).
To assemble: Prepare the rice paper wrappers (see box above). Place 2 or 3 beef slices down the center of the wrapper, leaving a 1-inch margin at each end of the wrapper. Layer enough carrots to lightly cover the beef. Next, add a layer of rice vermicelli and top with a layer of arugula leaves. Pull one side of the rice paper over the filling, tightly folding over the two ends to form something that looks like an envelope, then roll to fully enclose the filling. If desired, cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve immediately or cover the rolls with a damp cloth for no more than an hour before serving. Serve with the dipping sauce.
*Notes: To prepare the rice vermicelli, fill a large bowl with cool water and add the vermicelli. Let it soak for about 20 minutes while you bring a large pot of lightly salted water to a boil over medium-high heat. Drain the vermicelli and add it to the boiling water. Cook for 1 minute. Drain and rinse with cold water. Let the vermicelli air-dry for 15 to 20 minutes.
To prepare the rice paper wrappers, have ready a shallow bowl filled with water and some dry, clean tea towels. Dip a rice paper wrapper in the water to wet it. Place the wrapper on a tea towel and let it sit for a few minutes to soften. Pat dry.
Recipe Source:
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Renee Comet)
