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Steak and Kimchi Summer Rolls (Video!)

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These Steak and Kimchi Summer Rolls are a delicious spin on Vietnamese fresh spring rolls made with rice paper wraps and filled with medium-rare sirloin, enoki mushrooms, kimchi and fresh herbs. They’re a fantastic appetizer idea!

Steak and Kimchi Summer Rolls

People, I present to you one creative and scrumptious appetizer idea.

I mean, just about anytime you involve steak in anything, I’m totally game.

So to celebrate the start of holiday potlucks and parties, I have to bring my a-game to my appetizer making and put together something unforgettable. And these Steak Kimchi Summer Rolls are just that.

You wouldn’t expect steak and kimchi to go together since kimchi is Korean and the summer rolls (also known as salad rolls) are Vietnamese. However, I decided to fuse these two distinct flavours together because they are, well, DELICIOUS.

I mean, you could practically eat these for dinner and you would still feel full and satisfied. Appetizers for dinner? Yeah, I went there.

Steak and Kimchi Summer Rolls

You can also put a variety of different toppings in these summer rolls and that’s part of what I love about this recipe: the flexibility to add new flavours.

I reeeaaaally like the texture of the enoki mushrooms though, and they are often considered a classic pairing with steak and balance out the flavours since the kimchi can become overwhelming. I mean, if you’re a pickled, fermented kind of person then you may just wanna pile on the kimchi anyway.

I purposefully didn’t add any sauce to these Steak and Kimchi Summer Rolls aside from the steak marinade because I find that they are already flavourful enough as is without adding anything extra. All the different umami flavours and different crunchy textures are so satisfying and make these rolls a great experience for your palate!

The emphasis with these Steak and Kimchi Summer Rolls is also on “fresh”, so it’s best to add in any many fresh, crunchy vegetables as possible to balance out the heavier flavours of the steak and mushrooms.

Steak and Kimchi Summer RollsSteak-Kimchi-Summer-Rolls

I’m what you could consider a crazy herb lady (hah!) so you could also add in some fresh basil, mint and parsley alongside the cilantro.

But while I’m a herb fanatic (just see how many I pile into my homemade pho…), I also don’t have the time or money to go around picking up like five bunches that I’ll only use for one recipe, so maybe save the overload for the summer when you have a herb garden going.

Steak and Kimchi Summer Rolls

And can I also tell you about how amazing these Steak and Kimchi Summer Rolls are for entertaining?

Have a pile of the rice paper wraps available ahead of time, along with all the ingredients, and sear the steak fresh. From there, people can make their own combination DIY roll at your next party – how cool is that?!

Though the rice paper wraps themselves may seem daunting, they are actually really stretchy and flexible, making for relatively easy rolling once you get a bit of practice. Just make sure you don’t submerge your rice paper in water for too long, and when in doubt just run them under cold water to stop them from sticking.

Boom, you’re the coolest host EVERRRRRR.

Steak and Kimchi Summer Rolls

Kimchi is really trendy these days and for good reason: it’s also well-known for its health benefits. This spicy fermented cabbage is frequently used in salads, sandwiches, stir-frys and soups.

It’s low in calories, high fiber and filled with nutrients. So like, a win-win for your taste buds and your health.

You’ve likely seen it at your neighbourhood Korean BBQ Grill House or in the health food section of the grocery store. I know that given the right recipe, I am all OVER this stuff.

Steak and Kimchi Summer Rolls

Fermented foods are a huge health food trend these days, and they’re delicious at that! Tell me you’ll be hopping on the bandwagon?!

Print Recipe
Steak and Kimchi Summer Rolls Yum
These steak and kimchi summer rolls are a fun and fresh spin on the traditional Vietnamese-style summer rolls made with rice paper!
Steak and Kimchi Summer Rolls
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Appetizer
Cuisine Entree
Prep Time 20 minutes
Cook Time 10 minutes
Servings
-3 servings
Ingredients
Steak Marinade
Course Appetizer
Cuisine Entree
Prep Time 20 minutes
Cook Time 10 minutes
Servings
-3 servings
Ingredients
Steak Marinade
Steak and Kimchi Summer Rolls
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Mix together marinade ingredients and marinade steak for at least 20 minutes (or up to 3 hours) in sealable plastic bag.
  2. Meanwhile, prepare vegetables using a hand slicer, sharp knife or mandolin.
  3. Heat 2 tsp olive oil in a medium-sized frying pan and fry enoki mushrooms and bean sprouts with 1-2 tsp of soy sauce for 3-4 minutes until vegetables are softened and cooked. Take off heat and set aside.
  4. Remove steak from marinade. Heat 1 tbsp olive oil in large frying pan until oil is smoking. Add steak and cook for 2-3 minutes per side until cooked medium-rare.
  5. Submerge rice paper wrap in hot water for 7-8 seconds, smoothing outwards with your fingers. Lay on a clean, flat surface while still semi-firm. They will soften out. Alternatively, you can place wraps in between two damp towels for 5 min and then rinse with cold water when ready for use. This is an easier but more time consuming method. If wraps get sticky you can always rinse with cold water to smooth them out.
  6. Assemble wraps by putting a small amount of each ingredient in the centre of each rice paper wrap and then fold top over by stretching the rice paper wraps. Tuck in each side while squeezing the wrap together, much like with a tortilla wrap. Finally, stretch the final half overtop and make it stick with a tiny bit of water if necessary.
  7. Cut with a hot, sharp knife and continue until all wraps are made.

Steak and Kimchi Summer Rolls

Will you be making these Steak Kimchi Summer Rolls? If you try any of my recipes be sure to let me know on InstagramTwitterFacebook or in the comments – I’d love to hear from you!

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9 Comments

  • Reply
    Bintu - Recipes From A Pantry
    December 7, 2016 at 13:36

    These look lovely and fresh with all the vegetables. Bet the flavours are amazing

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:07

      Thank you!

  • Reply
    Veena Azmanov
    December 7, 2016 at 14:26

    I love Kimchi and I love these rolls . This is so inviting. Can’t wait to try it . Thanks

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:08

      Thanks Veena!

  • Reply
    Michelle @ Vitamin Sunshine
    December 7, 2016 at 15:37

    These are beautiful! And a great light dinner for a season when food gets really heavy 🙂

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:10

      Ughh yes! I am trying to eat as light as possible these days. Thanks Michelle!

  • Reply
    Willow | Will Cook For Friends
    December 7, 2016 at 15:52

    Mind = blown. I never would have thought to put kimchi and steak together like this, but they look (and sound) soooo good. I’m a sucker for enoki mushrooms, too, and all the fresh veggies in there… let’s just say, I would definitely eat these for dinner all on their own, haha!

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:22

      Thanks so much Willow! I’ve definitely eaten them on their own for dinner on a few occasions 🙂

  • Reply
    Luci's Morsels
    December 13, 2016 at 16:11

    These rolls look amazing! I’m game for anything with steak and kimchi too! I don’t if I’ve ever had enoki mushrooms – probably just in restaurants. I need to keep an eye out for them!

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