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https://twitter.com/CaveTools Beef rolls is a wonderful South-Vietnamese specialty. It’s a dish of beef wrapped around sliced yellow and green onions, then grilled to medium doneness. The beef is infused with the aromatic scent of green onions and five-spice powder rub with honey. The blend of all the flavors gives the meat a sweet, sour, bitter, pungent and salty taste.
The dish is traditionally served with vermicelli rice noodles but can also be served with ginger sweet chili sauce and crushed peanuts. You can make this dish quite often for parties because it’s easy to eat in one or two bites and doesn’t interrupt conversations. Try it as an appetizer at your next dinner party. Your guests will love you! Get more grilling and smoking tips and tricks from: http://www.cavetools.com
Soak skewers in water for about 30 minutes. This step will prevent the wood from burning when put on the grill. Pat the meat dry and season with salt and pepper. Using a cutting board, spread the thin slices of beef and, stacking them next to each other, form about a 10-inch long piece. Place the yellow onion slices and long strips of green onions in the center and tightly roll the meat around the onions into tight cylinders. The onions should be tucked in the beef slices. Don’t over-stuff the beef or the roll will burst; the diameter of the roll should measure about 1-½ inches. Repeat until all the beef is used.
Brush the beef with a little canola oil. With a brush, grease the grill and heat until it’s really hot, almost at the smoking point. Place the beef on high heat for 4 minutes using tongs. It’s important that you do not pierce the meat so it stays moist and tender. You want to create nice grilling marks. Flip the meat on the other side. Grill for 3-4 minutes to medium doneness.
Transfer the beef to a platter. Drizzle with sesame oil and sprinkle with sesame seeds. Cover with a piece of aluminum foil. Let the meat sit for at least 5 minutes before slicing. Bon appétit!