A few months ago I jumped on an opportunity to work as a prep cook in a well known catering company in the city. It was just before the holidays, and I thought it would be a great experience to see how a professional kitchen actually operates.
Over 3 weeks I learned two things:
1. Working in the kitchen of a catering company is really intimidating!
2. I HAD to master the art of making these sweet little salad rolls.
Thai Beef Salad Rolls with Cocktails
Thai salad rolls (also known as rice paper rolls) are simply fresh and delicious, and making them with the small size rice paper rolls makes them the perfect size for a one or two-bite appetizer.
The beef tenderloin slices coated in a Thai Sweet Chili Sauce melt in your mouth, and the generous amount of herbs mixed in with the filling make every bite a flavor explosion.
Unfortunately I wasn’t high enough on the totem pole to have access to the actual recipe, but over the past few months I have played around with different quantities and variations and the following is hands down the best recipe and methodology for preparing these mini Thai Beef Salad Rolls. Not only have these become a favorite and impressive potluck contribution; they make a great lunch, snack or dinner. My kids gobble them up when I make them, so be sure to make extra to account for stealing!
Word of caution: This is not a quick recipe. Give yourself some time, and remember, the more that you can prepare in advance, the better.
Here are some timeline tips to make Salad Rolls more manageable:
2 days before:
*Buy, season and dry out your beef uncovered in the fridge
*Make your dipping sauce
Day before:
*Cook your steak. Need help? Here are some simple tips for grilling steak.
*Dice the vegetables and herbs
Day of salad roll:
*Assemble the filling
*Make the rolls
Preparation and technique is key for these Thai salad rolls. Nagi of RecipeTinEats has a good demo video (along with another yummy variation of salad rolls to try) if you want a quick video tutorial of how to wet the paper. If the rice paper gets too soggy, or if your vegetables aren’t diced finely enough, they will split when you roll them. If you are new to making rice paper rolls, plan to make more than you will need to account for splitting. It takes a bit of practise, but once you get the hang of it the world is your oyster as far as salad rolls are concerned!
Now get organized, get chopping, and get ready to amaze yourself!
Appetizer Thai Beef Salad Rolls
Ingredients
Salad Rolls
- 1 package Small Rice Paper Rolls
- 2 Beef Tenderloin Steaks
- 2 tbsp Sweet Thai Chili Sauce
- 1 Red Pepper finely diced
- 1 cup Sugar Snap Peas finely diced
- 6 Leaves Romaine Lettuce ribs removed and finely chopped
- 1 cup Rice Noodles cooked per package directions, chopped
- 1/4 cup mint finely chopped
- 1/4 cup cilantro finely chopped
- 2 tbsp parsley finely chopped
Dressing
- 1/4 cup Rice Vinegar
- 2 tbsp Sugar
- 1/2 tsp Sriracha Sauce
- pinch of salt
Dipping Sauce
- 2 Tbsp Lime Juice
- 2 Tbsp Rice Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar or Honey
- 1 Tbsp Sriracha Sauce
- 2 Tbsp Cilantro finely chopped
- 1 Green Onion finely chopped
- 1 Garlic Clove minced
- 1/2 tsp Sesame Oil
Instructions
Prepare Steak
- Season steak and cook to rare/medium rare using your preferred method (ie. pan fry or grill).
- Let steak rest and cool until assembly time.
Make Dipping Sauce
- Combine all dipping sauce ingredients in a jar.
- Shake well and set aside.
Prepare Salad Roll Filling
- Cook rice noodles according to package directions. Once cooled, chop into 1/2 inch pieces.
- Slice tenderloin very thin and toss with Thai Sweet Chili Sauce. Set aside in separate bowl.
- Combine herbs, vegetables and rice noodles into a bowl.
- Mix dressing ingredients together and add to the bowl. Toss to coak. When ready to assemble, put into a colander to drain excess dressing liquid. You don't want your rolls to get too soggy.
Assemble
- Get a bowl of hot water, and working in batches of 6, one by one, QUICKLY soak the rice paper (no more than 3 seconds per paper). Lay on a clean work surface, ensuring papers do not overlap.
- Place filling in centre of the paper (approx 1 heaping tablespoon).
- Add a slice of beef to each roll.
- Fold over both sides of the paper, and then roll up the roll, pulling slightly so that rolls are snug. Be careful not to tear the rolls (slightly wetting your fingers can help this process).
- Repeat with remaining rolls. Arrange on a platter and serve with dipping sauce.
Notes
- This is not a quick recipe. The more that you can prepare in advance, the better.
- Don't let the rice paper get too soggy or they will split when you roll them.
- If you are new to making rice paper rolls, plan to make more than you will need to account for splitting (and for little hands stealing them as you go!).