Beef: Asian Beef Crepe Rolls

posted by SueFreeman 01-28-102 8:32 AM

Asian Beef Crepe Rolls
Source: Cooking Light YEAR: 1999 ISSUE: April PAGE: 138

1-1/2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1 (12-ounce) flank steak

Dipping sauce:
1/4 cup chunky peanut butter
3 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons fish sauce
1 teaspoon sugar

Remaining ingredients:
2 ounces uncooked rice sticks (rice flour noodles)
1 teaspoon vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon chile paste or crushed red pepper
10 small Boston lettuce leaves
10 Basic Crepes
1/2 cup shredded carrot
30 thinly cut slices seeded cucumber
30 mint leaves
30 cilantro sprigs

Traditional spring rolls turn into crepe rolls when the rice paper is replaced by crepes, which are easier to roll up and eat. Serve these as appetizers. Cooked vermicelli can be substituted for the rice sticks.

To prepare marinade, combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Cut steak diagonally across grain into thin slices. Add steak to bag; seal and marinate in refrigerator 2 hours. Remove steak from bag, and discard marinade.

To prepare dipping sauce, combine peanut butter and the next 4 ingredients (peanut butter through 1 teaspoon sugar) in a small bowl; stir with a whisk until blended. Set aside.

Place rice sticks in a medium saucepan; cover with hot water. Let stand 30 minutes. Bring to a boil, and cook 5 minutes. Drain; cut rice sticks into small pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 2 minutes. Add rice sticks; cook 1 minute. Stir in 1 tablespoon lime juice and chile paste. Remove from heat.

Place 1 lettuce leaf in the center of 1 crepe, and top with 1/4 cup beef mixture, about 1 tablespoon carrot, 3 cucumber slices, 3 mint leaves, and 3 cilantro sprigs. Fold in bottom of crepe, and roll up jelly-roll fashion starting at side. Repeat the procedure with remaining lettuce, crepes, beef mixture, carrot, cucumber, mint, and cilantro. Cut each roll crosswise into 3 slices; arrange, cut sides up, on a plate. Serve with dipping sauce. Yield: 10 servings (serving size: 3 crepe slices and 1 tablespoon dipping sauce).

NUTRITIONAL INFORMATION: CALORIES 179 (39% from fat); FAT 7.8g (sat 2.4g, mono 3.3g, poly 1.4g); PROTEIN 12.3g; CARB 13.6g; FIBER 1g; CHOL 41mg; IRON 1.6mg; SODIUM 432mg; CALC 42mg

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