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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!
A few hours before you are ready to cook, toss the meat with some of the marinade. Sirloin tips are perfect for this, but skirt steak works great too.
The marinade helps the steak blacken on the grill. Cook the meat to a tender medium.
Basil and thin sliced chiles go on to the rice paper first. To prepare the rice paper just dip it into a water bath for about 2 seconds.
Mango goes down next. This will give the roll a pretty design on the exterior.
Some rice noodles followed by a few slices of that perfectly cooked teriyaki steak.
See what I mean by the pretty design?
Serve the rolls with a spicy sambol dipping sauce and you have yourself a light and refreshing meal or appetizer!
The savory steak balances perfectly with the sweet mango, and the chile-basil combo is always a winner for me.
Serve these at your next get together on a warm summer night and your friends will go crazy.
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.