Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish! Serve the spring rolls as the main dish on a warm summer night or as an appetizer for your next potluck or home party.Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 8 fresh spring rolls INGREDIENTS 4 leaves red leaf lettuce 1 bunch mint 1 bunch cilantro ¾ lb Chicken thinly sliced 1-2 carrot 1-2 cucumber 1 green onion 1 Tbsp neutral flavor oil (vegetable, canola, etc) 8 rice papers - Yakiniku Sauce (Tare) - ½ cup gluten-free soy sauce (Use Kikkoman® Gluten Free Tamari Soy Sauce for GF) 3 Tbsp granulated sugar (40 g) 2 Tbsp mirin 2 Tbsp sake 1 Tbsp sesame seeds ½ tsp Gochugaru (or Ichimi Togarashi) ½ tsp sesame oil freshly ground black pepper ½ clove garlic ½ knob ginger ¼ apple (I used Fuji apple)
Method Step by step
Instructions
- Rinse the lettuce, mint, and cilantro and dry completely. Gather all the ingredients on the working surface.
- Add all the ingredient for the sauce: ½ cup soy sauce, 3 Tbsp granulated sugar, 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp sesame seeds, ½ tsp Gochugaru (or Ichimi Togarashi), ½ tsp sesame oil, and freshly ground black pepper.
- Grate ¼ apple, ½ clove garlic, and ½ knob ginger.
- Add the grated apple, garlic, and ginger into the sauce and mix all together.
- Place the meat in a single layer and drizzle some of the sauce on top. The sauce does not have to cover the entire meat. In Japanese BBQ shop, they usually just drizzle a small amount to the meat.
- Peel the carrot. Use a julienne peeler or a knife to cut the carrot into julienned strips.
- Cut the cucumber diagonally into thin slices and then cut them into thin strips.
- Cut off the green part of the green onions and we will only use the white part. Cut the white part in half lengthwise and thinly slice into long strips. Soak in iced water to make them crisp and curl.
- Heat the griddle or frying pan or outdoor grill and brush the oil on the griddle. When it’s hot, start cooking the meat. Once you get nice char on one side, flip and cook the other side. Cooking time varies depends on the meat and its thickness. Set aside.
- Once all the food is prepared, bring water to boil in a kettle (or pot). Pour hot water in a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 10 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a plate.
