No more lettuce only summer rolls, these banh mi inspired rolls feature our savory, umami packed roast beef seitan, fresh herbs, pickles and avocado.

SERVING: 4 LARGE Burritos

PREP/COOK TIME: 50 Mins

ALLERGENS: Wheat, Soy

INGREDIENTS:

For the Pickle:
1 Cup shredded or julienned Carrot
1 Cup shredded or julienned Daikon or radish of choice
⅓ c unseasoned rice vinegar
2 T sugar
1 pinch of salt
Chopped cilantro & mint (optional)

For the Dipping and Marinating Sauce:
3 cloves garlic
1” ginger
½ tsp chili flake
Juice of 1 lime
3 TB soy sauce
3 TB rice wine vinegar
2 TB sugar
1 TB roasted peanut oil (or any neutral oil or sesame oil)
3 TB water

For the Rolls:
10-12 large Rice paper wrappers (this leaves you a couple to learn with haha)
1 pack BE Hive roast beef
1 Jalapeno, sliced
½ Cucumber, julienned
Various herbs: Cilantro, Thai basil, mint
1 Avocado
1 head of Lettuce, cleaned and separated.

INstructions:

First things first, you want to make your pickled carrot and radish mixture. Combine all ingredients in a bowl, mix thoroughly and let sit for at least 15 mins at room temperature.

Next, make your sauce! This will be used to flavor the roast beef when you wrap it as well as served as a delicious dipping sauce for your summer roll.

Combine all ingredients in a small bowl and whisk thoroughly to combine. Set aside.

Prep the rest of your filling ingredients and set them to the side.

To make your summer roll, grab a small bowl and put ½ c of lukewarm water in it. This is what you will use to dampen your rice paper skins.

Place the hard wrapper down on a flat surface like a wooden cutting board or large plate, dip your hand in your water bowl and spread a small amount of water evenly on the surface of your wrap. Flip over and do it once more, making sure to rub the water into the edges. See video for demonstration.

Your rice paper skins won’t be FULLY soft, but will soften over time as you add your fillings. Whatever you put down first will be what shows through the skin so it is nice to put something pretty down like slices of avocado or nice herbs right in the middle. Next add a layer of 2-3 lettuce leaves, a pinch of your carrot/radish pickle, 4-5 slices of roast beef, a tsp of the dipping sauce over the beef, then your other veggies and herbs, one right on top of the other. When you have your fillings all on the wrapper, you will carefully fold in the sides, then bring up the wrapper from the bottom, rolling everything into the rice paper. If you find it is tearing easily, you may have put too much water on your wrapper, simply save the filling and try again!

Keep rolling until you run out of ingredients, and should make about 8 big summer rolls. Serve immediately or wrap them in plastic wrap to eat later!