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.
Teriyaki Mango Basil 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.