Fresh spring rolls with Yakiniku (Japanese BBQ) and julienned vegetables and fresh herbs along with homemade Yakiniku Sauce.

Fresh Spring Rolls with Yakiniku

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: bbq, fresh spring roll, grill, japanese bbq, yakiniku
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 fresh spring rolls

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! 

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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/scallion
  • 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 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

  1. Rinse the lettuce, mint, and cilantro and dry completely. Gather all the ingredients on the working surface.
    Fresh Spring Rolls with Yakiniku Ingredients
  2. Add all the ingredient for the sauce: ½ cup soy sauce, 3 Tbsp granulated sugar, 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp sesame seeds, ½ tsp Gochugaru (or Ichimi Togarashi), ½ tsp sesame oil, and freshly ground black pepper.
    Fresh Spring Rolls with Yakiniku 1
  3. Grate ¼ apple, ½ clove garlic, and ½ knob ginger.
    Fresh Spring Rolls with Yakiniku 2
  4. Add the grated apple, garlic, and ginger into the sauce and mix all together.
    Fresh Spring Rolls with Yakiniku 3
  5. Place the meat in a single layer and drizzle some of the sauce on top. The sauce does not have to cover the entire meat. In Japanese BBQ shop, they usually just drizzle a small amount to the meat. 

    Fresh Spring Rolls with Yakiniku 4
  6. Peel the carrot. Use a julienne peeler or a knife to cut the carrot into julienned strips.
    Fresh Spring Rolls with Yakiniku 5
  7. Cut the cucumber diagonally into thin slices and then cut them into thin strips.
    Fresh Spring Rolls with Yakiniku 6
  8. Cut off the green part of the green onions and we will only use the white part. Cut the white part in half lengthwise and thinly slice into long strips. Soak in iced water to make them crisp and curl.
    Fresh Spring Rolls with Yakiniku 7
  9. Heat the griddle or frying pan or outdoor grill and brush the oil on the griddle. When it’s hot, start cooking the meat. Once you get nice char on one side, flip and cook the other side. Cooking time varies depends on the meat and its thickness. Set aside.
    Fresh Spring Rolls with Yakiniku 8
  10. Once all the food is prepared, bring water to boil in a kettle (or pot). Pour hot water in a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 10 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a plate.
    Fresh Spring Rolls with Yakiniku 9
  11. Lay the lettuce, carrot, cucumber, white part of green onion, and grilled meat at bottom 1/3 of the rice paper.
    Fresh Spring Rolls with Yakiniku 10
  12. Pick up the bottom of the rice paper and press firmly down to hold the filling in place. Roll tightly once.
    Fresh Spring Rolls with Yakiniku 11
  13. Around the middle of the rice paper, fold both sides into the center and roll up tightly 1-2 times.
    Fresh Spring Rolls with Yakiniku 12
  14. Right before finish rolling, place the mint and cilantro leaves on the rice paper and finish rolling up. This way, you can see through the mint and cilantro. Set aside and cover loosely with plastic wrap. Repeat with the remaining rice papers and fillings.
    Fresh Spring Rolls with Yakiniku 13
  15. Cut in half or in thirds, and serve with the Yakiniku Sauce. If not serving immediately, keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.
    Fresh Spring Rolls with Yakiniku 14

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.