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Master Rice Paper Technique
Shrimp-Cucumber Summer Rolls
Chicken and Mango Summer Rolls
Crispy Caramelized Shallot and Pork Spring Rolls
Rice Paper Philly Cheesesteak
Todd
English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
WINE NOTES
Grant Burge Kraft Sauvignon
Blanc, Austraila: Light green hue comes
from cooler climate fruit. Grassy, typical sauvignon blanc
characters with prominent aromas of tropical fruit salad (pineapple,
kiwi, lilikoi). Clean and refreshing acid with good length of
finish.
Robert Sinskey Pinot Blanc, Los Carneros: Aromatic with notes
of jasmine and honeysuckle. Rich mouthfeel with bright acidity pairs
well with food, especially lobster.
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Rice Paper
Philly Cheesesteak
Serves 4
- 2 cups caramelized onions
- 1 pound flank steak, grilled to very rare,
bias-sliced 1/4-inch thick
- 1 cup grated Vermont white cheddar (or your
favorite cheese)
- 1 medium ripe tomato, sliced
- 4 softened rice paper wrappers
- Dipping sauce (recipe below)
- Kosher salt and freshly ground black pepper
Coat a large flat-bottomed sauté pan well with
oil over high heat. Lay out softened rice paper, place flank steak
slices in center, keeping in mind you're making a square package,
not a roll, add cheese, onions and more steak. Bring long ends of
Rice Paper together, and wrap short ends so that one overlaps the
bottom of the package and one overlaps the top. (You want each
surface to be reinforced with the Rice Paper.)Let packages rest,
seam-side down, for a little less than a minute. Gently place
packages in hot pan and sear each side until GB&D (golden brown and
delicious), about 1-2 minutes per side. To serve, place tomato on
plates, season with salt and pepper, and top each tomato slice with
a cheesesteak package. Serve with dipping sauce.
Dipping Sauce
Makes about 3/4 cup
- 1/4 cup fish sauce
- Juice of 4 limes
- 2 teaspoons sugar
- 2 fresh Thai bird chiles, minced
- 2 tablespoons shredded carrots
In a small bowl, combine all ingredients.
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