Steak Salad Rolls

Creating Steak Salad Rolls with Pea Vermicelli offers a refreshing and flavorful twist on traditional spring rolls. Here's how you can make them:

Ingredients:

For the Steak:

• 1 pound flank steak
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• Salt and pepper, to taste

For the Salad Rolls:

• 4 ounces pea vermicelli noodles
• 1 large carrot, julienned
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 8-10 rice paper wrappers
• Warm water, for soaking rice paper wrappers

For the Dipping Sauce:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon sriracha sauce (optional)
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger

Instructions:

For the Steak:

1. In a bowl, mix together soy sauce, minced garlic, brown sugar, sesame oil, salt, and pepper.
2. Place the flank steak in a shallow dish and pour the marinade over it, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Heat a grill or grill pan over medium-high heat. Grill the steak for about 4-5 minutes per side, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

For the Salad Rolls:

1. Cook the pea vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare all the vegetables and herbs as indicated above.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
4. Place the softened rice paper wrapper on a clean work surface. Arrange a small portion of the cooked pea vermicelli noodles, sliced steak, julienned carrots, cucumbers, red bell peppers, cilantro leaves, and mint leaves on the lower third of the wrapper.
5. Fold the sides of the wrapper over the filling, then roll it up tightly, similar to a burrito.
6. Repeat with the remaining ingredients until all the salad rolls are assembled.

For the Dipping Sauce:

1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, sriracha sauce (if using), minced garlic, and grated ginger until well combined.

To Serve:

1. Serve the steak salad rolls with the dipping sauce on the side.
2. Enjoy the refreshing and flavorful steak salad rolls with pea vermicelli!

This recipe makes about 8-10 salad rolls. Adjust the ingredients accordingly based on your serving size.