Teriyaki Mango Basil Summer Rolls

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 a fruit. I decided a super savory teriyaki would go great with sweet and piney mango. To go with this sweet and savory combo, I thought that basil and lots of chile pepper would help beat the heat and form a unique flavor combination!

I used a store bought teriyaki marinade for this recipe, but you can do homemade if you have a favorite! The sugar in 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!

Serve these at your next get together on a warm summer night and your friends will go crazy.

The savory steak balances perfectly with the sweet mango, and the chile-basil combo is always a winner for me.

Print Recipe

Teriyaki Mango Basil Summer Rolls

Grilled teriyaki steak wrapped up in rice paper with mango and basil.

Prep Time30 mins

Cook Time15 mins

marinate time2 hrs

Course: Appetizer, Side Dish

Cuisine: American, Chinese, Thai, Vietnamese

Keyword: grilled, Spicy, stuffed

Servings: 20 summer rolls

Ingredients

Rolls

• 1/2 pound sirloin tips
• 1 cup teriyaki sauce
• 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.