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Salad Rolls with Thai Beef
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Appetizer Thai Beef Salad Rolls

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.
Course Appetizer
Cuisine Thai
Prep Time 2 hours
Total Time 2 hours
Servings 30
Author Into the Dish

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.
    How to roll rice paper rolls

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!).