Appetizer - Cheeseburger Summer Roll Recipe
Rice paper rolls are a great way to serve up a big serve of healthy vegetables along with other fillings. A tasty cheeseburger summer roll filled with beef, cheese, pickles, and spinach, all wrapped in rice paper!
Grilled-Beef Summer Rolls
Provided by: Tim McKee
Total time: 40 minutes
Yields: 12 servings
Number of ingredients: 13
- 1 1/2 ounces rice vermicelli
- Twelve 8-inch round rice paper wrappers
- 1/4 cup chopped basil leaves
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- 1 large carrot, finely shredded
- 2 Persian cucumbers, cut into long matchsticks
- 6 ounces very thinly sliced leftover Grilled Rib Eye or deli roast beef
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon Sriracha
- Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes. Drain, rinse and squeeze dry.
- Fill a medium skillet with hot water. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable. Transfer to a work surface and blot dry. Top each wrapper with some noodles, herbs, carrot, cucumber and beef. Tightly roll up the wrappers around the filling, tucking in the sides as you roll. Repeat with the remaining fillings.
- In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water. Serve the rolls with the dipping sauce.
Vietnamese Beef Rice Paper Rolls
Since I Know This RECIPE, I MAKE THIS ALL THE TIME ‼️ FRIED
Since I Know This RECIPE, I MAKE THIS ALL THE TIME ‼️ FRIED BEEF SPRING ROLL WITH RICE
Vietnamese Rice Paper Roll
Cheeseburger Summer Roll Recipe
Provided by: Alyssia Sheikh
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 15
- drizzle of oil
- ½ cup chopped onion
- 1 lb ground beef
- 2-3 Tbsp relish (to taste)
- ¾ cup spinach (chopped)
- salt (to taste)
- pepper (to taste)
- cooked burger meat (see above)
- 2 Roma tomatoes (sliced)
- 12 pickle slices
- ½ cup shredded cheddar cheese
- 6 sheets rice paper
- ⅓–½ cup sesame seeds
- Serving Size: 1 summer roll
- Calories: 311 kcal
- Sugar: 1 g
- Fat: 19 g
- Carbohydrate: 17 g
- Fiber: 2 g
- Protein: 18 g
- Sauté onions in oil for 2-3 minutes. Add beef and cook through.
- Add spinach, relish, salt, and pepper, covering for a minute to allow the spinach to wilt. (Add spinach liberally because it will shrink.)
- Set aside and allow to cool slightly.
- Fill a pot with warm water. Submerge a sheet of rice paper into the water and spin for 15 seconds.
- Remove wrapper from water and place on a flat, dry surface with the textured side facing up (smooth side down).
- Layer filling ingredients into the center of the rice paper. (I used 2 tomato slices, 3 pickles, ~¼-⅓ cup burger meat, and~1-2 Tbsp cheese per roll.)
- Fold in 2 opposite edges of your wrapper, then fold up the bottom edge and roll snugly.
- Place sesame seeds on a plate. Dab summer roll with water, then roll in sesame seeds to coat. Repeat with remaining cheeseburger summer rolls.
- Serve with mustard and ketchup for dipping and enjoy!
- Yields 6 summer rolls.
Beef rice paper rolls recipe
Provided by: Melissa Hughes
Yields: 6 servings
Number of ingredients: 7
- 600g beef rump steak
- 1/3 cup soy sauce or teriyaki sauce
- 20 sheets rice paper (gluten-free)
- 2 carrots, peeled and grated
- 100g bean thread vermicelli
- 1/2 cup fresh coriander leaves, chopped
- 1 cup satay sauce
- Marinate steak in soy or teriyaki sauce for at least one hour or overnight.
- Heat a non-stick frypan to high heat, cook steak for 3-4 minutes each side until cooked through. Transfer to a plate to cool. When cold, trim away yucky bits and thinly slice meat.
- Place vermicelli in a large bowl, cover with warm or boiling water and leave to soak until softened. Drain, rinse under cold water and drain again.
- Fill a large bowl with warm water. Dip a sheet of rice paper into the water for about 10 seconds, just until it starts to soften (if you leave it in too long it becomes very tricky to handle), then transfer the sheet to a dinner plate. Place about six pieces of steak, a handful of vermicelli noodles, carrot and coriander in a pile on one end of the rice paper. Fold the top of the rice paper over the ingredients, then fold in each side and roll up. Repeat with remaining ingredients.
- Serve on a large plate with satay dipping sauce.
Beef and vegetable rice paper rolls
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 10
- 2 tsp Sunflower oil
- 120 g Lean beef fillet (Buy150g), fat trimmed
- 1.5 tbs Fresh ginger 2 cm piece, peeled and grated
- 60 ml Sweet chilli sauce (1/4 cup)
- 6 individual Rice paper roll wrappers (22cm round sheets)
- 0.5 medium Cucumber (lebanese, deseeded, cut into matchsticks)
- 0.5 small Carrot(s) peeled and cut into matchsticks
- 40 g Snowpea sprouts
- 2 tsp Fresh mint (6 large leaves)
- 2 tbs Fresh coriander (sprigs)
- Calories: 258 kcal
- Heat the oil in a large non-stick frying pan over high heat. Cook the beef for 3–4 minutes each side or until cooked to your liking. Remove from the heat. Add the ginger and 1 tablespoon of the sweet chilli sauce. Turn to coat beef in sauce. Stand beef for 5 minutes before slicing thinly.
- Working with 1 sheet at a time, soak the rice paper in a medium bowl of hot water for 10–20 seconds or until soft. Place on a clean kitchen cloth to absorb excess water.
- Arrange a few slices of beef along the centre of the softened rice paper. Drizzle with ½ tsp of the remaining chilli sauce and top with one-sixth of the cucumber, carrot, sprouts, mint and coriander. Roll up to enclose the filling. Repeat with the remaining rice paper and ingredients.
- Cut rolls in half and serve with the remaining chilli sauce for dipping.