Grill/Barbecue

Vietnamese Salad Rolls with Grilled Miyazakigyu Wagyu Beef

December  9, 2020
0 Stars
Photo by Double8Cattle
Author Notes

These tasty Vietnamese salad rolls are filled with marinated and grilled Miyazakigyu Wagyu beef, vegetables, rice noodles, and fresh mint and basil. Rolled in a rice paper wrapper, this delicious salad roll is served with a spicy ginger-almond dipping sauce! This recipe works well as an appetizer or main course! —Double8Cattle

  • Prep time 1 hour
  • Cook time 10 minutes
  • makes 18 Rolls
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Sukiyaki Beef Strips
  • 1/4 cup Soy Sauce
  • 1/4 cup Rice Vinegar
  • 1 tablespoon Chili Oil
  • 1 tablespoon Sesame Oil
  • 3 tablespoons Grapeseed Oil
  • 1 tablespoon Ginger (minced)
  • 1 tablespoon Garlic (minced)
  • 1/2 cup Chunky Almond Butter
  • 2 tablespoons Sambal Garlic Chili Sauce
  • 1 tablespoon Soy Sauce
  • 2 Garlic Cloves (minced)
  • 2 teaspoons Sriracha Sauce or Chile Garlic Sauce (optional ingredient for spice)
  • 1/4 cup Warm Water (plus more as needed)
  • 1 tablespoon Ginger (minced)
  • 20 Spring Roll Rice Paper Wrappers
  • 1 Large Carrot (peeled, cut into 1/8 inch by 4 inch strips)
  • 1 Large Cucumber (cut into 1/8 inch by 4 inch strips)
  • 1/2 Large Red Pepper (cut into 1/8 inch by 4 inch strips)
  • 1 bunch Cilantro (leaves and stems)
  • 4 ounces Cooked Rice Noodles (optional ingredient)
  • 1/2 cup Fresh Mint Leaves
  • 1/2 cup Fresh Basil Leaves
  • 1 SMALL HEAD Green Leaf Lettuce (leaves only, torn in half)
In This Recipe
Directions
  1. Tools - BBQ or Gas Grill, Blender or Food Processor, Large Bowl
  2. FIRST STEP Take the Miyazakigyu Wagyu sukiyaki beef strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE MARINADE Mix all of the marinade ingredients (soy sauce, rice vinegar, chili oil, sesame oil, grapeseed oil, minced ginger, and minced garlic) together in a small bowl. Place the Miyazakigyu Wagyu beef strips in a Ziploc bag, and pour the marinade over them. Massage the marinade into the beef, and let it sit in the refrigerator for 1-2 hours. Pull the marinated beef from the refrigerator, and place the beef strips at room temperature while you prepare the vegetables for the salad rolls.
  4. PREPARING THE SALAD ROLL INGREDIENTS Peel your carrot, and seed your red pepper (you’ll only use half of the pepper). Cut your carrot, cucumber, and red pepper into strips. Cook your rice noodles, per package instructions, if you’d like to include this ingredient (it’s optional). Set out your fresh mint leaves and basil leaves on small plates. Tear the lettuce leaves in half, and place them in a bowl until ready to use.
  5. PREPARING THE SPICY GINGER-ALMOND DIPPING SAUCE Place all of the sauce ingredients (chunky almond butter, sambal garlic chili sauce, soy sauce, minced garlic, sriracha sauce, warm water, and minced ginger) in a blender or food processor. Blend until smooth. Note: You may need to add more water to thin it out.
  6. PREPARING THE MIYAZAKIGYU WAGYU BEEF STRIPS Heat your BBQ or gas grill on medium-high heat for 10 minutes. Once hot, grill the marinated Miyazakigyu Wagyu sukiyaki beef strips for 2 minutes on each side (grill for less time if the beef strips are on the thin side). Let the beef rest for 10 minutes. Then, slice the beef strips against the grain into half-inch-thick slices.
  7. FINAL STEPS Pour warm water into a large bowl. Working with one rice paper wrapper at a time, dip the wrapper into the warm water for 5 seconds (just until the wrapper is slightly hydrated but not soft). Note: The wrappers will soften as they sit. Place the dipped wrapper on a flat work surface. Repeat the process with all of the wrappers. On each rice paper wrapper, place a piece lettuce, a few carrot sticks, cucumber sticks, and red pepper sticks. Add the rice noodles (if you chose to include that optional ingredient) to the rice paper wrapper. Then, add a few pieces of the grilled Miyazakigyu Wagyu beef, some cilantro leaves and stems, and a few leaves of fresh mint and basil. Next, fold in the ends of the rice paper wrapper, and fold over the ingredients sitting in the center of the wrapper. Fold up the bottom similar to how you’d roll a burrito. Place the salad roll on a large platter. Repeat the process until all salad rolls have been created. Serve the Vietnamese salad rolls immediately with the spicy ginger-almond sauce. Enjoy!

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