Steak Summer Rolls

Prep Time
1h 10 min
4 servings

The sheer rice wrappers are like windows, revealing the colorful layers of veggies, noodles and steak inside these refreshing rolls. A mandoline or Japanese slicer makes easy work of slicing ingredients paper thin (or use a very sharp knife).

Yields 8 summer rolls (2 per person).




cup plain 2% Greek yogurt
tbsp chopped fresh dill
small Persian cucumber, grated
Kosher salt and freshly ground black pepper

Summer Rolls

ounce rice vermicelli
small red onion, cut into 1/4" rounds (keep the rounds intact)
1 10-
to 12-oz boneless strip steak
Kosher salt and freshly ground black pepper
8 8"
spring roll rice wrappers
red radishes, thinly sliced on a mandoline
cup fresh flat-leaf parsley leaves, dill leaves or a combination
medium carrot, thinly sliced on a mandoline
small Persian cucumber, thinly sliced on a mandoline
cups baby spinach leaves



Special equipment: a mandoline

Step 1

Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.

Step 2

Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside. 

Step 3

Preheat an outdoor grill or a grill pan to medium high.

Step 4

Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings. 

Step 5

Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.

Step 6

Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side. 

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