Scotch Beef Spring Rolls
Makes 8 spring rolls
600g Scotch Beef PGI skirt
FOR THE MARINADE
2 tbsp soy sauce
3 tbsp rice wine
2 tbsp toasted sesame oil
2 cm piece ginger, grated
1 clove garlic, thinly sliced
1 small red chilli, split lengthways
FOR THE SPRING ROLLS
8 dried rice wrappers (22 cm diameter)
1 crisp romaine lettuce, washed and patted dry
2 small red pepper, deseeded and cut into super-thin long strips
4 spring onions, trimmed and cut in super-thin long strips
1/4 cucumber, cut into long thin sticks
1 carrot, peeled and cut into long thin sticks
Sprigs of young, tender coriander
A few mint or basil leaves
2 tbsp roughly chopped salted peanuts or cashews
FOR THE LIME DIP
2 tbsp freshly squeezed lime juice
1 tbsp palm sugar (or golden caster sugar)
1 tbsp fish sauce (nam pla)
1 small red chilli, seeded and very finely chopped
Ready made hoisin sauce
These Scotch Beef Spring Rolls are a healthier version of spring rolls than the deep fried spring rolls we all think of from the Chinese takeaway. These are packed full of flavour and goodness with the marinated Scotch Beef and lots of shredded vegetables.
They are nicest eaten as soon as they are made and the meat is still slightly warm when the flavours will be freshest and best.
For the MARINADE
Mix together all the ingredients for the marinade in a shallow dish or a zip lock style food bag and turn the piece of skirt steak so it is covered all over with the marinade. Leave for about 2 hours to chill in the fridge.
For the scotch beef spring rolls
Prepare the other ingredients for the spring roll filling, as described, and keep on a food tray in separate piles until ready to assemble.
for the lime dip
Make the lime dip by mixing together all the ingredients and transfer to a small dipping bowl, cover and set aside.
to make the filling
When the beef is marinated remove from the marinade and blot dry on plenty of kitchen paper. Heat a griddle pan or cast iron frying pan to very hot. Place the skirt steak whole on the hot pan and turn with tongs every three minutes or so until crusty and brown, about 12 minutes in all.
Remove the meat and allow it to rest and cool for 10 minutes at least. Slice into thin strips.
To make the Spring Rolls
Make a little assembly line by laying out a clean, dampened, tea towel to work on, a bowl of tepid water to dip the rice wrappers, the tray of prepared vegetables and herbs and the sliced steak.
Make two at a time. Dip a rice wrapper for one or two seconds in the tepid water, immediately lift it and lay it flat on the tea towel. Repeat with the second wrapper.
Leaving an empty space on left and right of the wrappers so they can fold over the filling, place a pale crisp lettuce leaf sideways across the middle,break it to fit. Place a few pieces of steak onto the lettuce then pile on a selection of the shredded vegetables. Sprinkle the chopped nuts over the top and carefully lay some coriander sprigs and mint or basil leaves towards the top of the wrapper (leaving enough bare wrapper to seal the roll). When you have sealed the wrapper you should be able to see the pretty leaf shapes through the thin rice.
Turn in the side flaps to contain the filling then roll from the front tightly enclosing the filling and seal by pressing the last flap of wrapper against the roll. Place seam side down while you repeat and fill all wrappers.
Serve as soon as possible with the lime and hoisin dipping sauces.