This week’s recipe made me really happy. Why? Because I got to cross something off my very small boring bucket list; going to an Asian grocery store. I was so curious when we got one in town but I never had any reason to go shopping there (it’s all the way at the airport, that’s a whole 15 minute drive to get there). However, I needed spring roll wrappers, and I knew as per usual my regular grocery store was not going to cut it (spoiler alert, the grocery store is completely at fault for what happened this week). Anyways, it was a mysterious new world to me, and this essentially sums up my experience;
It was the best!!!!
There were so many cool things I wanted to try, most of them pork based of course. I will have to go back for lunch there soon for a ridiculous amount of dim sum and other things I can’t identify as a white Jewish girl.
So let’s start off with the bad news for this week. Despite the fact that I listed flat iron steak for the cut of meat in this recipe, I actually used something called a “London broil” because this seemed like the closest thing available to it in the Kosher meat section here. I did extensive research trying to figure out what exactly a London broil is, because I know it’s not a real cut of meat. This link (should you be interested in reading more about this) seems to be the best explanation I could get, and I figured at the time I could treat it in a similar manner to the original steak in this recipe. I was so wrong. It was weirdly tough and didn’t cook properly and by the end of this whole process I was not happy. HOWEVER, the flavours were fantastic! As a result, I am keeping the original cut/cooking method in the recipe and not even going to start telling you how I had to adjust my recipe to make it edible. Moral of the story; don’t use London Broil, find something better…like a Kosher meat section that sells more than 3 cuts of beef.
End rant. Moving on…
Making these spring rolls was quite a labour intensive job. I recommend if you have any close friends or family around you should gather them together to help you out with this one in a production-line-style system if you want this done quickly.
The above strategy was less than effective in getting people together to help me out, apparently it only works in movies?
I used 5-inch wrappers for this recipe, which made 23 spring rolls. These were the smallest ones available, so naturally if you purchase the larger ones, you will end up with fewer spring rolls. Here are some helpful reference pictures on how I folded the spring rolls;
Step 3 – make sure everything is tightly packed together.
Step 4 – this is halfway.
Step 5 – This is the 90 degree angle you should have in the end.
Step 6 – Make sure you seal your spring rolls well, or you will end up with a bunch of vegetables and spring roll wrappers floating independently in hot oil
ASIAN INSPIRED STEAK
1/2 cup soy sauce
1/2 cup sherry
1/4 cup honey
2 tbsp sesame oil
2 tsp ground ginger
5 cloves minced garlic
2 tsp crushed red pepper flakes
Salt and pepper
1 flat iron steak
1. Whisk together soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes in a small bowl.
2. Season the steak with salt and pepper and place in a Ziplock bag with the marinade.
3. Refrigerate for 3-6 hours.
4. Heat grill to high.
5. Cook steaks on high heat for 4 minutes on each side for medium rare.
6. Allow steaks to rest for 5 minutes before slicing.
BÁNH MÌ SPRING ROLLS WITH CHILI MAYO
25 five-inch frozen spring roll wrappers, thawed
1 cup matchstick carrots, (3-inch matchsticks 1/8 inch thick)
1 cup matchstick daikon radishes, (3-inch matchsticks 1/8 inch thick)
1/2 cup sugar
2 tablespoon salt
4 tablespoons rice wine vinegar
1 cup mayonnaise
4 tbsp chili garlic sauce
2 tsp lime juice
1 tsp ground corriander
1 cucumber, peeled, cored, and cut into matchsticks (3-inch, 1/4-inch wide…yes these measurements are important, if the vegetables are uneven they won’t line up nicely/will be difficult to roll)
2 tsp crushed red pepper flakes
2 quarts vegetable oil
1. Combine carrots, daikon, sugar, salt, and vinegar in a large bowl and combine until vegetables are softened and salt and sugar are dissolved. Set aside for 15 minutes at room temperature.
2. Meanwhile, combine mayonnaise, chili garlic sauce, lime juice, and minced cilantro, and refrigerate.
3. Lay one spring roll wrapper down with a corner pointed towards you. Cover remaining wrappers with a moist clean kitchen towel (to prevent them from drying out). Add a half dozen carrot/daikon sticks, 1 cucumber stick, and some red pepper flakes in a bundle in the lower third of the wrapper, keeping it in a nice, tight row.
4. Roll from the bottom corner towards the top, keeping everything nice and tight. Roll until nearly half way up, then stop.
5. Fold the left and right corners towards the center. Start by first pressing in on the edges of the filling with your fingertips to make sure it’s packed nice and tight. Fold the corners towards the center, again keeping everything tight. You want the bottom edge to form a 90° angle with the new edge you’ve just created by folding over the corner (*see pictures above for clarification)
6. After both corners have been folded in, continue rolling towards the top of the paper. Moisten the top corner of the wrapper with a bit of water and continue rolling until the entire package is sealed.
7. Repeat with remaining rolls until all the filling is used up.
8. Heat oil in a large frying pan. Add 10 to 15 rolls and cook, agitating occasionally, until golden brown and crisp, about 6 minutes.
9. Drain on paper towels and serve immediately with dip.
Steak 4-6, meanwhile rolls 7-8
Served with rice, made how you like it.