Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!
RECIPE starts ▶ 1:09

PRINT RECIPE ▶ http://bit.ly/FreshSpringRollsYakiniku

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8 fresh spring rolls

INGREDIENTS

4 leaves red leaf lettuce
1 bunch mint
1 bunch cilantro
¾ lb thinly sliced short rib (340 g)
1-2 carrot
1-2 cucumber
1 green onion
1 Tbsp neutral flavor oil (vegetable, canola, etc)
8 rice papers

- Yakiniku Sauce (Tare) -
½ cup gluten-free soy sauce (Use Kikkoman® Gluten Free Tamari Soy Sauce for GF)
3 Tbsp granulated sugar (40 g)
2 Tbsp mirin
2 Tbsp sake
1 Tbsp sesame seeds
½ tsp Gochugaru (or Ichimi Togarashi)
½ tsp sesame oil
freshly ground black pepper
½ clove garlic
½ knob ginger
¼ apple (I used Fuji apple)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/FreshSpringRollsYakiniku

This video is sponsored by KikkomanUSA®.

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