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Bavette Steak Spring Roll

Bavette Steak Spring Roll

Makes 6 rolls; serves 6 to 8 (as an appetizer)

  • Juice from 1 orange
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon chile paste
  • 1 garlic clove, minced
  • 1 pound Certified Piedmontese bavette steak
  • 2 ounces dried rice vermicelli
  • 6 (8¼-inch) round dried rice paper wrappers
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup baby spinach leaves
  • 1½ cups grated carrots
  • 1 red pepper, cored, seeded, and julienned

In a re-sealable plastic bag, combine the orange juice, hoisin sauce, soy sauce, ginger, chile paste, and garlic and shake to mix. Add the steak and let marinate at room temperature for about 1 hour or refrigerate for several hours or up to overnight.

Remove the steak from the marinade and grill over hot coals or over medium-high in a grill skillet about 5 minutes per side for medium-rare. Baste the steak with the marinade while cooking. Remove the steak from the heat and let rest loosely covered to room temperature. Once rested, thinly slice the steak into small strips.

While the steak is resting, soak the noodles in warm water for about 5 minutes until soft. Remove the noodles from the water and drain thoroughly.

Spread a clean damp towel on a work surface. Fill a large, shallow bowl with warm water and set beside the towel. Have all the remaining ingredients ready before you start to assemble the rolls.

Working with one rice paper wrapper at a time, submerge the paper in warm water for about 8 to 10 seconds, turning to make sure it is thoroughly wet. Remove the paper from the water as soon as it is soft and pliable. Lay the paper onto the damp towel and layer 4 to 5 mint, cilantro, and spinach leaves along the bottom third of the wrapper, leaving about a 1-inch border at the bottom and around the sides. Layer 2 to 3 slices of beef, a small handful of noodles, about ¼ cup grated carrots, and 5 to 6 pepper slices on top.

Fold in both sides of the wrapper. Using both hands, gently press down over the filling and roll the wrapper around the filling into a tight log. Cut in half, set aside and cover loosely with a damp towel while you assemble with the remaining rolls.

Put the Sweet & Spicy Dipping Sauce (recipe follows) into individual bowls and serve. (These rolls are best served soon after they are assembled.)

    Sweet & Spicy Dipping Sauce

    • Makes about 1 cup
    • Juice of 2 oranges
    • ¼ cup water
    • 3 tablespoons rice vinegar
    • 2 tablespoons brown sugar
    • 1 tablespoon chile paste
    • 1 tablespoon soy sauce
    • 1 garlic clove, minced

    In a small bowl, combine the orange juice, water, vinegar, sugar, chile paste, soy sauce and garlic, and stir to dissolve the sugar. Store refrigerated until ready to serve or up to 3 days.