Asian Beef-Crepe Rolls

recipe
Traditional spring rolls turn into crepe rolls when the rice paper is replaced by crepes, which are easier to roll up and eat. Serve these as appetizers. Cooked vermicelli can be substituted for the rice sticks.

Yield:

10 servings (serving size: 3 crepe slices and 1 tablespoon dipping sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 179
Caloriesfromfat 39 %
Fat 7.8 g
Satfat 2.4 g
Monofat 3.3 g
Polyfat 1.4 g
Protein 12.3 g
Carbohydrate 13.6 g
Fiber 1 g
Cholesterol 41 mg
Iron 1.6 mg
Sodium 432 mg
Calcium 42 mg

Ingredients

Marinade:
1 1/2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1 (12-ounce) flank steak
Dipping sauce:
1/4 cup chunky peanut butter
3 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons fish sauce
1 teaspoon sugar
Remaining ingredients:
2 ounces uncooked rice sticks (rice flour noodles)
1 teaspoon vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon chile paste or crushed red pepper
10 small Boston lettuce leaves
1/2 cup shredded carrot
30 thinly cut slices seeded cucumber
30 mint leaves
30 cilantro sprigs

Preparation

To prepare marinade, combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Cut steak diagonally across grain into thin slices. Add steak to bag; seal and marinate in refrigerator 2 hours. Remove steak from bag, and discard marinade.

To prepare dipping sauce, combine peanut butter and the next 4 ingredients (peanut butter through 1 teaspoon sugar) in a small bowl; stir with a whisk until blended. Set aside.

Place rice sticks in a medium saucepan; cover with hot water. Let stand 30 minutes. Bring to a boil, and cook 5 minutes. Drain; cut rice sticks into small pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 2 minutes. Add rice sticks; cook 1 minute. Stir in 1 tablespoon lime juice and chile paste. Remove from heat.

Place 1 lettuce leaf in the center of 1 crepe, and top with 1/4 cup beef mixture, about 1 tablespoon carrot, 3 cucumber slices, 3 mint leaves, and 3 cilantro sprigs. Fold in bottom of crepe, and roll up jelly-roll fashion starting at side. Repeat the procedure with remaining lettuce, crepes, beef mixture, carrot, cucumber, mint, and cilantro. Cut each roll crosswise into 3 slices; arrange, cut sides up, on a plate. Serve with dipping sauce.

Note:

Jim Fobel,

April 1999
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