Japanese-Style Spring Rolls (Namasai) with European Beef and Shiso

Number of servings: 6

Preparation time: 30 minutes

INGREDIENTS

Rolls:

6 rice paper sheets
200 g European beef tenderloin (minced or very finely chopped)
2 bunches of mizuna (or arugula/lamb’s lettuce)
5 shiso leaves (or mint/basil)
1 piece of myoga ginger (or shallot/red onion)
toasted sesame seeds (for sprinkling)
a little cooking oil

Dipping Sauce:

2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp gochujang paste
1 tsp sugar
2 cm ginger paste (or grated ginger)
2 cm garlic paste (or grated garlic)

PREPARING

Meat: Heat a little oil in a pan. Sauté the beef until golden brown, seasoning with a pinch of salt or soy sauce. Let it cool.
Vegetables: Cut the mizuna into smaller pieces; finely chop the shiso leaves and myoga ginger (or onion).
Sauce: In a small bowl, mix all sauce ingredients: soy sauce, vinegar, sesame oil, gochujang, sugar, and the ginger and garlic pastes.
Rolling: Dip a rice paper sheet in warm water for a few seconds until soft, then lay it on a cutting board.
Near the bottom edge of the paper, place a portion of mizuna, shiso, and ginger. Slightly further up, add a portion of the sautéed beef.
Roll the rice paper, folding the sides inward, to create a tight roll.

MORE INTHIS CATEGORY

HUNGRY FOR KNOWLEDGE?

Curious to learn more? Our blog dives deep into why choosing European products makes a difference, from safe production practices to the unmatched quality and flavors. Explore with us and discover the story behind every bite.