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Teriyaki Mango Basil Summer Rolls
August 1, 2016

It’s hot out! Whenever we have an August heat wave, I love making summer rolls. Most of the time you don’t even need to turn on the stove and you can create some hearty filling rolls! This time though, I wanted to fill them with some grilled meat, and I used World Harbors Maui Mountain Teriyaki as the flavoring. To go with this sweet and savory steak, I thought that mango, basil, and lots of chile pepper would help beat the heat and form a unique flavor combination!
Teriyaki Mango Basil Summer Rolls
- rolls
- 1/2 pound Sirloin Tips
- 1 cup world Harbors Maui Mountain Teriyaki
- 20 sheets rice paper or summer roll wrappers
- 8 ounces Rice Vermicelli cooked
- 40 Basil Leaves
- 2 ripe mangoes peeled and thin sliced
- 5 Fresno Chiles thin sliced
- 2 cups Shredded Lettuce
- dipping sauce
- 1/4 cup sambol chile paste
- 1/4 cup Mayo
- 1 tablespoon Sriracha
- 1 tablespoon Fish Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Honey
- 2 tablespoons Water
Instructions
- Marinate the meat in the teriyaki marinade for 2 hours.
- Grill the meat to medium
- Thin slice the meat against the grain.
- Dip a rice paper into cold water for about 2 seconds.
- Build the rolls by first putting the basil and chile rounds down, then adding the mango, followed by the noodles, steak and finally lettuce.
- Roll tightly and set aside.
- When all the rolls are done, slice in half.
- Mix the dipping sauce ingredients.
- Arrange the rolls on a platter cut side up and serve with the dipping sauce.