Grilled-Beef Summer Rolls

• 1 1/2 oz. rice vermicelli
• 12 rice paper wrappers
• 1/4 c. basil leaves
• 1/4 c. Cilantro leaves
• 1/4 c. mint leaves
• 1 large carrot
• 2 Persian cucumbers
• 6 oz. leftover Grilled Rib Eye or deli roast beef
• 2 tbsp. lime juice
• 2 tbsp. Asian fish sauce
• 2 tbsp. sugar
• 1 tsp. garlic
• 1 tsp. sriracha

1. Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes.
2. Drain, rinse and squeeze dry.
3. Fill a medium skillet with hot water.
4. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable.
5. Transfer to a work surface and blot dry.
6. Top each wrapper with some noodles, herbs, carrot, cucumber and beef.
7. Tightly roll up the wrappers around the filling, tucking in the sides as you roll.
8. Repeat with the remaining fillings.
9. In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water.
10. Serve the rolls with the dipping sauce.
11. Looking for more dinner options?
12. Check out our pork chop recipes, chicken recipes, and potato recipes.

rice vermicelli, rice, basil, cilantro, mint leaves, carrot, cucumbers, deli roast beef, lime juice, fish sauce, sugar, garlic, sriracha

Taken from www.delish.com/recipefinder/grilled-beef-summer-rolls-recipe-fw0713 (may not work)