Flank Steak and Noodle Vegetable Spring Rolls

Tender flank steak, vegetables and sweet potato noodles fill these delicious Korean-inspired spring rolls!

When I was about 10 years old growing up in Vancouver, my mum would drive my best friend and me down to Granville Island each week. Granville Island is not technically an island (though some may argue this point), but it sounds quainter, so we will let that slide.

This enclave of Vancouver is tucked away under the Granville Street Bridge. Sounds seedy, but it is far from that. Rather, it is home to one of the most prolific public markets in North America. The market itself houses the wares of many produce and cottage-industry vendors and you can find everything from the freshest seasonal fruit to fresh pasta and cheeses. Outside the doors of the market, lying along False Creek, are multiple artist studios, independent shops, restaurants, and a theater company.

While all of these things are certainly enough of a draw, we actually had a different destination on our weekly jaunts. Granville Island is also home to Arts Umbrella, a large non-profit school for visual and performing arts for children. It is truly an inspiring place, with classes ranging from dance and painting to theater and pottery.

After our weekly class, my mum would take my friend and me to the market, where we would split a spring roll, stuffed with shrimp, rice noodles, and vegetables. Dipped in a thick peanut sauce, this roll stands out in my mind far more than the creations I made in class (there is a reason I write a food blog, not an arts and craft blog).

This recipe is inspired by my memory of those days and by some fantastic sweet potato vermicelli that I was introduced to by a Korean friend.

Flank steak marinade:

In a 9- by 13-inch glass baking dish, combine the soy sauce, rice vinegar, canola oil and rice wine. Add sliced garlic and grated fresh ginger to the soy sauce mixture. Whisk well.

Add the flank steak to the marinade and turn to coat the steak. Let rest at room temperature for 30 minutes.

How to grill the flank steak:

Preheat grill to medium-high heat and lightly brush the grill with oil.

Place the flank steak on the barbecue and cook it for 5 to 7 minutes on each side, or until the flank steak is almost medium-rare. Remember, the internal temperature of the flank steak will rise an additional 5-10 degrees F after you remove it from the grill. Even if you are someone who typically likes your meat medium to well-done, I urge you to try it with a little more red in the center. It makes the difference between a steak that is somewhat satisfying and one that is juicy and flavorful.

Remove steak from grill. Let it rest for at least 10 minutes so that the juices can be absorbed back into the steak. If you cut into the steak before it rests, the juices will run onto the cutting board. More juices on your cutting board equals less juices in the steak. Thinly slice the flank across the grain and serve. Cut each slice into thin bite-sized pieces.

Prepare the sweet potato noodles:

Use a 10-ounce package of sweet potato vermicelli, which can be found at most Asian markets. If you prefer, you can use the clear/white rice noodles, which you can find at either Asian markets or a most regular supermarkets.

Bring a big pot of water to a boil over high heat and add the noodles. Cook for about 5 minutes, or until they are tender. Drain and rinse under cold water. Place the cooled noodles in a large bowl and mix in about 1 tablespoon of sesame oil and ¼ cup soya sauce. Make sure you taste it to decide if you want more of the oil or soya sauce. Using kitchen shears, roughly cut up the noodles in the bowl so they are not hard to deal with when putting them into the wraps.

Cut a red bell pepper into thin slices, then cut the slices in half crosswise. Cut a couple of carrots into matchsticks (see How to Julienne Carrots). Thinly slice about 8 large fresh mint leaves. Add the steak, vegetables, and mint to the noodle mixture and toss well.

Fill a container or bowl with hot water. Dip one spring roll wrapper into the water until it is soft, about 15-20 seconds.

Lay the softened wrapper on a cutting board and fill with about ⅓ cup of the noodle mixture. Fold in the sides. Fold up the bottom flap and roll.

Cover the completed rolls with a damp dish towel so that they don't try out while you work.

We like to dip ours into gyoza (potsticker) dipping sauce, or some other similar Asian sauce. If you have a favorite Vietnamese dipping sauce, feel free to use that. Just make as many spring rolls as you need for you meal and eat the leftovers the next day. The noodles keep well, though may need a touch of soy sauce added to moisten them.

Other spring roll recipes:

Cookin' Canuck's Vegan Spring Rolls with Peanut Sauce
Rasa Malaysia's Vietnamese Fresh Spring Rolls with Hoisin Peanut Dipping Sauce
White on Rice Couple's Vegetable/Herb Spring Rolls

Flank Steak, Sweet Potato Noodle & Vegetable Spring Rolls

Steak:
½ cup soy sauce
¼ cup rice vinegar
3 tablespoon canola oil
3 tablespoon rice wine
3 cloves garlic, sliced
2 teaspoon grated fresh ginger
1 (1 ¼ lb.) flank steak

Noodles & Rolls:
1 (10 oz.) package sweet potato vermicelli (can also use rice noodle vermicelli)
1 tablespoon sesame oil, or to taste
¼ cup soy sauce, or to taste
1 red bell pepper, cored & seeded, cut into thin slices and halved
2 medium carrots, cut into matchsticks
8 large mint leaves, thinly sliced

Steak:
In a 9- by 13-inch glass baking dish, combine soy sauce, rice vinegar, canola oil, and rice wine. Add garlic and ginger to the soy sauce mixture. Whisk well. Add flank steak to the marinade and turn to coat the steak. Let rest at room temperature for 30 minutes.

Preheat grill to medium-high heat.

Place the flank steak on the barbecue and cook it for 5 to 7 minutes on each side, or until the flank steak is almost medium-rare. Remember, the internal temperature of the flank steak will rise an additional 5-10 degrees F after you remove it from the grill. Even if you are someone who typically likes your meat medium to well-done, I urge you to try it with a little more red in the center. It makes the difference between a steak that is somewhat satisfying and one that is juicy and flavorful

Remove steak from grill. Let it rest for at least 10 minutes so that the juices can be absorbed back into the steak. If you cut into the steak before it rests, the juices will run onto your cutting board. More juices on your cutting board equals less juices in the steak. Thinly slice the flank across the grain and serve. Cut each slice into thin bite-sized pieces.

Noodles & Wraps:
Bring a big pot of water to a boil over high heat and add the noodles. Cook for about 5 minutes, or until they are tender. Drain and rinse under cold water. Place the cooled noodles in a large bowl and mix in about 1 tablespoon of sesame oil and ¼ cup soya sauce. Make sure you taste it to decide if you want more of the oil or soya sauce. Using kitchen shears, roughly cut up the noodles in the bowl so they are not hard to deal with when putting them into the wraps.

Add the steak, vegetables, and mint to the noodle mixture and toss well.

Fill a container or bowl with hot water. Dip one spring roll wrapper into the water until it is soft, about 15-20 seconds.

Lay the softened wrapper on a cutting board and fill with about ⅓ cup of the noodle mixture. Fold in the sides. Fold up the bottom flap and roll.

Cover the completed rolls with a damp dish towel so that they don't try out while you work.

We like to dip ours into gyoza (potsticker) dipping sauce, or some other similar Asian sauce. If you have a favorite Vietnamese dipping sauce, feel free to use that. Just make as many spring rolls as you need for you meal and eat the leftovers the next day. The noodles keep well, though may need a touch of soy sauce added to moisten them.

Makes about 30 rolls.

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