Steak and Kimchi Summer Rolls (Video!)
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!
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.
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.
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.
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.
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.
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?!
Steak and Kimchi Summer Rolls
- 1 tbsp olive oil
- 2 sirloin steaks about 1-inch thick
- 1 package enoki mushrooms
- 1/2 package bean sprouts
- 2 tsp olive oil
- 1-2 tsp soy sauce
- 1 cup kimchi
- 12 medium-sized rice paper wraps wet and softened
- 1 zucchini or cucumber julienned
- 1/2 red pepper thinly sliced
- 4 green onions julienned
- 1/4 cup soy sauce
- 1 tbsp lime juice
- 1 tbsp fresh garlic minced
- 2 tsp honey or maple syrup
- 1 tsp sesame oil
- 2 tsp Sriracha hot sauce
- Mix together marinade ingredients and marinade steak for at least 20 minutes (or up to 3 hours) in sealable plastic bag.
- Meanwhile, prepare vegetables using a hand slicer, sharp knife or mandolin.
- 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.
- 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.
- 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.
- 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.
- Cut with a hot, sharp knife and continue until all wraps are made.