Steak & Onion Spring Rolls
Submitted by jen3784
Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that’s easy to make and fun to eat.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
1 hrsThink of these as the lovechild of a beef negimaki and a spring roll, minus the wrapper.
You pound rump steak thin, line it with strips of onion, roll it tight, then hit the grill with a teriyaki glaze that caramelizes into something sticky and irresistible.
Slice them into little rounds, stand them on end, and watch your guests hover over the platter.
Kitchen Tips
- Pound the steak evenly to ⅛ inch so it rolls without cracking
- Secure with toothpicks before grilling but remember to pull them out before slicing
- Double-dip in teriyaki for a thicker, more caramelized glaze
- Cut onion strips to 4 inches so they fit neatly inside the rolls
Ingredients
Directions
Cut onions in half lengthwise, the cut into 4 inch pieces.
Place the steak between sheets of greasproof paper and pound into ⅛ inch thickness.
Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks. Preheat grill.
Dip rolls in Teriaki sauce and grill them 3 inches from heat for 3 minutes.
Dip again in sauce and grill for another 3 minutes.
Remove toothpicks, trim ends, and cut into 1 inch pieces.
Stand each piece on end.
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