BBQ Beef Summer Rolls
Prep time
Cook time
Total time
Adapted from Chef Kevin Warren, Bainbridge Island
Serves: 4 (2 rolls each)
  • 2 ounces dry rice noodles
  • 8 ounces shredded BBQ beef
  • 3 green onions, thinly sliced
  • 2 small carrots, shredded
  • ½ red pepper, diced very small
  • 2 tablespoons minced pickled ginger
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley
  • 1 cup thinly sliced romaine lettuce or green cabbage
  • ¼ cup lime juice
  • 2-3 teaspoons chili sauce (optional)
  • 8 rice noodle wrappers
  1. Cover the rice noodles with boiling water and let sit until soft, about 5 minutes. Drain and chop. Combine the rice noodles with the beef, onions, carrots, pepper, ginger, cilantro, parsley, lettuce, lime juice, and chili sauce in a large bowl and stir with a fork to combine.
  2. Wet the rice wrappers one at a time under running warm water for about 30 seconds to soften. Lay flat on a board and spoon ½ cup of the filling onto the wrapper. Fold the front edge over the filling, then the side edges in like an envelope. Continue to roll until tightly wrapped and the edges are sealed together.
  3. To prevent the summer rolls from stick to a plate, spray the plate first with a little cooking spray and don't let the rolls touch each other.
Recipe by Cooking With MicheleĀ® at