From Pass the Peas, Please

These delicious rolls were served at Mudd’s Restaurant in the spring before they closed in 2008. Opened in 1998, Mudd’s was known as San Ramon’s first “farm-to-table restaurant.”

 

Serves 4

  • 1 tablespoon red miso
  • 2 tablespoons sugar
  • Fresh ginger root, grated to make about 2 tablespoons
  • 1 tablespoon sesame oil
  • 2 teaspoons tamari (wheat free soy sauce)
  • 1 teaspoon mirin
  • 6 oz. beef filet or flat iron steak
  • Peanut or canola oil
  • ¼ pound pea shoots
  • Shizo leaves
  • Fresh cilantro
  • 1 carrot, julienned or shredded

1 package spring roll or rice paper wrappers

Blend the miso, sugar, ginger, sesame oil, tamari, and mirin and pour over the beef. Marinate in refrigerator for two hours.

Heat the oil in a sauté pan and then sear the meat, till rare. Remove from heat and let rest before slicing thinly. Sauté the pea shoots lightly, season with salt and pepper to taste, and set aside to cool.

Soak the spring roll wrappers one at a time in water as you are ready to make each roll. Place the softened wrapper on a plate and lay pieces of beef, shizo leaves, cilantro leaves, carrot, and a handful of pea shoots over it. Roll carefully and allow to sit under a damp towel in the refrigerator until you have completed all the rolls. Cut and serve. You can make a nice dipping sauce using similar ingredients to the marinade, or simple serve with soy sauce.