Fried Beef Bread

This unique twist on traditional Vietnamese rolls combines the crunch of fried rice paper with the savory depth of teriyaki beef. The filling balances rich meat with the bright acidity of fresh pineapple and the cooling freshness of mint. Wrapped in translucent rice paper sheets and deep-fried until golden and crisp, these rolls offer a delightful textural contrast. They are perfect as an appetizer for parties or a hearty snack. While the name suggests bread, the rice paper wrapper provides a delicate, shattering crust that holds the juicy filling together. Serve warm for the best texture and flavor impact.

Cooking Method: Frying

Cuisine: Asian Fusion

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 1143.5

Description

This unique twist on traditional Vietnamese rolls combines the crunch of fried rice paper with the savory depth of teriyaki beef. The filling balances rich meat with the bright acidity of fresh pineapple and the cooling freshness of mint. Wrapped in translucent rice paper sheets and deep-fried until golden and crisp, these rolls offer a delightful textural contrast. They are perfect as an appetizer for parties or a hearty snack. While the name suggests bread, the rice paper wrapper provides a delicate, shattering crust that holds the juicy filling together. Serve warm for the best texture and flavor impact.

Ingredients

12 Round rice paper sheets
1 beef steak (such as sirloin or flank), thinly sliced
2 tablespoons teriyaki sauce
1/4 pineapple, hard core removed, thinly sliced
1/4 bunch mint, leaves picked
12 vermicelli noodles, soaked and drained

Directions

1
Place vermicelli noodles in a heatproof bowl and cover with boiling water. Let stand for 2 minutes or until tender. Stir with a fork to separate strands, then drain and refresh under cold water. Snip noodles into shorter lengths using kitchen scissors.
2
Combine beef slices with teriyaki sauce in a bowl. Heat oil in a large frying pan over moderately high heat. Cook beef for 4 minutes on each side for medium doneness, or until cooked to your liking. Transfer to a heatproof plate, cover with foil, and let rest for 5 minutes before thinly slicing.
3
Dip one rice paper sheet into a large bowl of warm water for 30 seconds, or until pliable but not falling apart. Place on a clean tea towel on a flat work surface.
4
Arrange filling on the bottom half of the sheet, leaving a 4cm border on both sides. Top with 2 pineapple slices, 2 slices of beef, 1/4 cup of prepared noodles, and a few mint leaves.
5
Fold the bottom edge of the rice paper over the filling. Fold in both sides towards the center, then roll up tightly to enclose the ingredients. Place on a plate.
6
Repeat with remaining ingredients to make 12 rolls in total.
7
Heat oil in a deep fryer or large pot to 350&# 194;Â°F (175ÃÂ°C). Fry the rolls in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and serve immediately with extra teriyaki sauce or dipping sauce.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1143.5kcal

% Daily Value *
Total Fat 10.6g17%
Saturated Fat 3.7g19%
Cholesterol 44.2mg15%
Sodium 228.4mg10%
Total Carbohydrate 134.6g45%
Dietary Fiber 3.5g15%
Sugars 2.6g
Protein 26.2g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the rice paper is pliable but not soggy before rolling; if it sticks to the towel, lightly dampen the towel.

These rolls are best served immediately after frying for maximum crispiness. If making ahead, fry just before serving.

You can substitute the beef with grilled chicken or tofu for a vegetarian option.

Be careful when frying as the rice paper can burn quickly. Monitor the oil temperature closely.

Keywords: beef, rice paper, fried rolls, teriyaki, pineapple, mint, appetizer, crispy, asian fusion, snack, party food, homemade, vegetable, meat, deep fried

Read it online: https://www.chefs-mate.com/recipe/fried-beef-bread-12/