STEAK SUMMER ROLLS
These steak summer rolls are packed full of juicy rump steak, saucy noodles and fresh veggies, paired with an irresistible peanut dipping sauce.
I’m not normally the biggest fan of fresh spring rolls (I usually find them packed with too many veggies and not enough sauce), so I’ve made sure this version is full of yummy ingredients and satisfying enough as a full meal.
While my usual preference is for steak cooked medium-rare, I think medium (and well-rested) is best for this recipe, otherwise the juices tend to drip everywhere.
My mum was helping me out when I cooked these steak summer rolls for photographing, and the ones you see in the picture above were a team effort. I managed to layer up the ingredients just right and she did the rolling (we soon figured out that her delicate hands did a much better job than my sausage fingers!). If you can get someone to assist you with this part of the meal, it definitely makes things easier and quicker.
STEAK SUMMER ROLLS
These steak summer rolls are packed full of juicy rump steak, saucy noodles and fresh veggies, paired with an irresistible peanut dipping sauce.
Ingredients
FRESH VEGGIES
- 1 large carrot
- 1 red capsicum
- 1/2 telegraph cucumber
- 2 spring onions
- 1/2 cup roasted, salted peanuts (100g)
- 60 g snow pea shoots (2.1oz)
- Large handful fresh coriander (optional)
PEANUT SAUCE
- 1 cup lite coconut cream (250ml)
- 1/3 cup peanut butter (75g)
- 2 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp sweet chilli sauce
STEAK
- 1 tsp olive oil
- 600 g beef rump steak (1lb 5oz)
TO SERVE
- 200 g pre-cooked flat ribbon noodles (7oz)
- 14 sheets round rice paper (approx. 16cm)
Instructions
PREPARE VEGGIES & PEANUT SAUCE
Julienne or grate carrot. Finely slice capsicum and cucumber. Diagonally slice spring onions. Roughly chop peanuts.
Whisk together peanut sauce ingredients and set aside.
COOK STEAK
Heat oil in a large frying pan over medium-high heat. Season steak with salt and pepper then cook for 4 minutes on each side, ensuring it is browned all over. This should cook the steak to medium (which I think is ideal for this meal); however, you can cook it for shorter or longer depending on your preference. Place on a wooden board and cover with foil. Leave to rest.
COOK PEANUT SAUCE
Wipe down the pan used to cook the steak then add peanut sauce. Simmer for approximately 5 minutes, until sauce has thickened and turned a darker brown. Remove two thirds of the sauce into a bowl (for assembling and dipping), then add noodles to the pan with remaining sauce. Cook for a couple of minutes, until noodles are soft and well-coated.
ASSEMBLE SUMMER ROLLS
Dampen two clean tea towels. Fill a shallow bowl (big enough to place the rice paper sheets in) with cold water. Add one of the sheets to the water and leave for 30-45 seconds, until soft and pliable. Lay out onto one of the damp tea towels. In the middle of the sheet, layer a few slices of capsicum, noodles, steak, a little dipping sauce, peanuts, carrot, cucumber, spring onions, snow pea shoots and coriander. Fold one of the ends in, then roll up to enclose filling. Place completed roll on the other damp tea towel. Repeat with remaining ingredients.
SERVE
Serve summer rolls with remaining peanut dipping sauce.
Recipe Notes
WINE MATCH: A Riesling or Gewurtztraminer.
GLUTEN-FREE OPTION: Make sure peanuts, hoisin sauce and soy sauce are gluten-free. If you can’t find gluten-free hoisin sauce, in this case you can substitute with 1 Tbsp gluten-free soy sauce, ½ Tbsp brown sugar and 1/2 Tbsp white vinegar. Choose rice noodles instead of flat ribbon noodles. You may need to pre-cook them first (check instructions on the packet).
INGREDIENT SWAPS: You could use boneless, skinless chicken thighs instead of beef rump steak (you will need to cook them for longer though).
STORING AND REHEATING: Store completed rolls wrapped up in a damp tea towel in an airtight container in the fridge (up to a maximum of two days). Alternatively, keep individual ingredients separate and assemble just before serving.
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