Recipes Grilled-Beef Summer Rolls 4.0 (5,951) Add your rating & review Chilled leftover steak is perfect in these light, vegetable-packed, easy-to-make rolls. By Tim McKee Tim McKee Won Best New Chef at: D'Amico Cucina, Minneapolis Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 40 mins Yield: 12 Ingredients 1 1/2 ounces rice vermicelli Twelve 8-inch round rice paper wrappers 1/4 cup chopped basil leaves 1/4 cup cilantro leaves 1/4 cup mint leaves 1 large carrot, finely shredded 2 Persian cucumbers, cut into long matchsticks 6 ounces very thinly sliced leftover Grilled Rib Eye or deli roast beef 2 tablespoons fresh lime juice 2 tablespoons Asian fish sauce 2 tablespoons sugar 1 teaspoon minced garlic 1 teaspoon Sriracha Directions Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes. Drain, rinse and squeeze dry. Fill a medium skillet with hot water. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable. Transfer to a work surface and blot dry. Top each wrapper with some noodles, herbs, carrot, cucumber and beef. Tightly roll up the wrappers around the filling, tucking in the sides as you roll. Repeat with the remaining fillings. In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water. Serve the rolls with the dipping sauce. Suggested Pairing A lightly chilled red wine is great with cool summer dishes, like these rolls. Rate it Print