Every time I ask Gianna what she wants to eat, she either says, "Steak," or "Springrolls." Literally. She says that she doesn't like Robert Irvine of Dinner: Impossible, but really I think that in a way, she is just as demanding as he is. I can't turn out the same, common steak or springroll each time she requests them. Of course I need to outdo myself and create something pretty and tasty for the blog that she made me create!
So I created a little fusion cuisine in the Red Kitchen, combining American and Vietnamese flavors for my little Vietnamese American daughter. If you have kept up with this blog much, you know that I love flat iron steak.
So follow the recipe to make it by clicking on the link above. The rest of the ingredients I will picture here. The thing about a springroll is that traditionally, it is made with thinly sliced pork, shrimp, rice vermicelli noodles and herbs. Sort of like a traditional hamburger is a ground beef patty between buns. But Rachael Ray has what, hundreds of burger recipes? So to me, the possible ingredients of a springroll are endless...
You need cooked rice vermicelli.
Matchstick cucumbers add a nice crunch.
My favorite herbs are cilantro and mint.
After the rice paper is moistened, add ingredients.
Fold in the right and left sides, then roll tightly.