Beef and Barley Spring Rolls


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Beef and Barley Spring Rolls
Beef and Barley Spring Rolls
Ingredients
1/2 lb. Raley's Black Angus Beef sirloin, thinly sliced
1/4 cup Kikkoman Aji-Mirin Sweet Cooking Rice Seasoning
1 tbsp. soy sauce
2 cloves garlic, minced
1/4 cup hoisin sauce
2 tbsp. lime juice
4 tsp. sugar
1 cup cooked pearl barley
8 spring roll skins (in our Produce Dept.)
1 cup Ready Pac Shredded Carrots
1/4 cup pickled ginger
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced mint
1/4 thinly sliced cilantro leaves
1 head green leaf lettuce, white stem ends removed and torn into large pieces
Directions

Prep: 45 minutes, Marinate: 30 minutes
Cook: 5 minutes, Serves: 8

1. Place beef in a medium bowl with aji-mirin, soy sauce and garlic; let marinate for 30 minutes. Remove from marinade with a slotted spoon and cook in a medium skillet over medium-high heat for 5 minutes or until excess liquid has cooked off, stirring constantly. Remove and let cool, then cut into 1/4-inch pieces.

2. Stir together hoisin, lime juice and sugar in a small bowl; set aside 3/4 of the mixture. Add barley to the smaller amount and toss to coat.

3. Place 1/2 inch warm water in a large shallow dish. Dip one spring roll skin in water and press to cover. When softened but still slightly firm, remove and place on a board. Place equal amounts of ginger, herbs, carrots, beef, barley and lettuce in the center. Fold in the bottom and sides then roll up as tightly as possible. Repeat with remaining ingredients. Serve with remaining hoisin mixture.

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