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.
Ingredients
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
Instructions
- 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.
- Place rice paper in warm water for a few seconds to soften and place on a cutting board.
- 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.
- Tear the mint and place it on top of the noodles.
- Fold the edges of the rice paper towards the center of the roll, then carefully wrap into a tight cylinder.
- Slice in half at a angle, then place on plate with the kimchi gochujang sauce on the side.
kimchi gochujang sauce
ingredients
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
instructions
- Place all ingredients in a mixing bowl and whisk to combine.
Share This Page