Fresh Spring Rolls with Yakiniku

Name: Fresh Spring Rolls with Yakiniku
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 4 leaves red leaf lettuce; 1 bunch mint; 1 bunch cilantro (coriander); ¾ lb thinly sliced short rib; 1 carrot; 1 Japanese or Persian cucumber; 1 green onion/scallion; 1 Tbsp neutral oil; 8 rice papers; Yakiniku Sauce (Tare):; ½ cup gluten-free soy sauce (I used Kikkoman Gluten-Free Tamari Soy Sauce); 3 Tbsp sugar; 2 Tbsp mirin; 2 Tbsp sake; 1 Tbsp sesame seeds; ½ tsp gochugaru (Korean pepper flakes) (or use ichimi togarashi); ½ tsp toasted sesame oil; freshly ground black pepper; ½ clove garlic; ½ knob ginger; ¼ apple (I used Fuji apple)

Prep Time

20m

Cook Time

10m

Total Time

30m

This recipe for Fresh Spring Rolls with Yakiniku features thinly sliced short rib, fresh vegetables, and a flavorful Yakiniku Sauce. The rolls are filled with red leaf lettuce, mint, cilantro, carrot, cucumber, and green onion, and wrapped in rice paper. A delicious and refreshing dish perfect for summer.