Tenderloin Summer Roll

Thinly sliced tenderloin, seasoned with 5 spice, rolled in rice paper with rice noodles, pickled rainbow carrots, fresno peppers, green leaf lettuce, cucumber, and mint. Served with a kimchi and gochujang sauce. This recipe is scaled for 24 servings.


Items needed

  • 24 Spring Roll Rice Papers
  • 2 Tablespoons Chinese 5 Spice
  • 12 Beef Tenderloins
  • 48 Green Leaf Lettuce, Leaves
  • 48 ounces Pickled Carrots, Julienned
  • 48 ounces English Cucumbers, Julienned
  • 24 ounces Fresno Peppers, Thin sliced
  • 48 ounces Rice Noodles, Cooked
  • 48 Mint Leaves
  • 6 Cups Kimchi Gochujang Sauce

  • Grill
  • Cutting Board
  • Tongs


  1. Preheat the grill on high. Season the beef with the Chinese 5 Spice and grill until medium rare (140˚ - 145˚F). Set aside to rest.
  2. Place rice paper in warm water for a few seconds to soften and place on a cutting board.
  3. Place the steak slices down the center of the paper leaving a 1" gap on each side. Lay the carrots, cucumbers, peppers, lettuce, and noodles down the center of the roll on top of the steak. 
  4. Tear the mint and place it on top of the noodles.
  5. Fold the edges of the rice paper towards the center of the roll, then carefully wrap into a tight cylinder.
  6. Slice in half at a angle, then place on plate with the kimchi gochujang sauce on the side. 
Notes: Asparagus and potato spears can be prepped one day in advance.

kimchi gochujang sauce


items needed

  • 1 1/2 Cups Little Goat Korea
  • 1 1/2 Cups Little Goat Hong Kong
  • 1/2 Cup Gochujang
  • 1 1/2 Cups Kimchi, chopped
  • 1/2 Cup Ginger, minced

  • Whisk
  • Mixing Bowl


  1. Place all ingredients in a mixing bowl and whisk to combine.