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Wagyu A5 fresh spring rolls: 12 from 200 g
The only way to serve Wagyu to a standing crowd: twelve rolls from 200 g, which can be assembled two hours ahead, with no knife or plate needed.
The fresh spring roll is the only way to serve Wagyu to a standing crowd. No knife, no plate, no dripping fat: the rice paper holds everything in. Twelve rolls from 200 g, made two hours ahead.
The meat: lukewarm, not cold
Sear the slices for thirty seconds per side, then let them come back to room temperature before rolling. Hot, they give off steam and the rice paper tears; straight from the fridge, the fat sets and each bite turns waxy.
Ingredients for 12 rolls
- 200 g Wagyu A5, cut into 3 mm slices
- 12 rice paper wrappers, 22 cm
- 150 g rice vermicelli, cooked and cooled
- 1 cucumber and 2 carrots, cut into thin matchsticks
- Mint, cilantro, scallions, lettuce leaves
- Sauce: 2 tablespoons soy sauce, 1 of rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey, toasted sesame
Assembly
- Dip the rice paper in lukewarm water for three seconds, no longer. It finishes softening on the counter: soaked too long, it gets sticky and tears.
- Layer on the bottom third: lettuce, vermicelli, matchsticks, herbs, then two slices of meat.
- Fold the bottom over the filling, tuck it in tightly, fold in the sides, then roll all the way up.
- Set aside on a damp cloth, without letting the rolls touch: they stick together within five minutes.
For a showcase effect, place the Wagyu slices right against the rice paper, on the side that will face up: the marbling shows through.
Mistakes to avoid
- Soaking too long. Three seconds is enough; the rice paper keeps absorbing water afterward.
- Overfilling. The roll bursts: one handful per wrapper, no more.
- Wet vegetables. They make the rice paper soggy within an hour.
- Stacking them. They fuse together: line them up side by side, not touching.
Frequently asked questions
How far ahead can you make them?
Two hours, under a damp cloth in the fridge. Any longer and the rice paper hardens.
Can you serve the meat raw?
No. Always sear the surface, even briefly: it is a matter of both safety and texture.
Which cut?
Strip loin, thinly sliced. A less marbled cut works too: the filling does the rest.
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