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June 26, 2006

[sushi sandwich roll bento]

Top: Thai-style "sushi" sandwich rolls, grape tomatoes
Bottom: strawberries, raspberries, cherries, petite pudding

2 tbsp lime juice (preferably fresh)

2 tsp Thai-style fish sauce (Vietnamese fish sauce is saltier, etc.)

1 tbsp toasted sesame oil

1 tsp sugar

1 tbsp minced ginger
1 tbsp minced garlic flour tortillas (mine had an 8"-diameter)
romaine lettuce (from a bag is fine!)
sliced roast beef from the deli (for 4 wraps, I used about 3/4lb. of beef)
handful of shredded carrots
handful of fresh mint leaves
  1. Combine the lime juice, fish sauce, sesame oil, sugar, garlic, and ginger in a small bowl. Stir well with a fork or whisk to combine. Taste and adjust seasonings to your preference.
  2. Spread the sauce mixture on a tortilla using a pastry brush. Do not sop the poor tortilla with excess liquid.
  3. Lay 2 roast beef slices on the tortilla to cover most of it. You can add more if you like really beefy rolls. Lay some lettuce leaves down the middle of the tortilla, but to one side. Arrange some carrots and mint leaves on top of the lettuce. Sprinkle a teaspoon of sauce over the toppings.
  4. Roll the tortilla up tightly, beginning with the half with the toppings. Let the tortilla rest seam-side down while you make the remaining rolls. Slice and serve.
*Adapted from a Cooking Light recipe for Thai Beef Rolls.
© Cooking Cute

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