Traverse City Record-Eagle


September 12, 2013

Intentional Minimalist: No-cook take on spring roll

Pinky out for this farm-to-table take on beef spring rolls with an addictive lemon basil dipping sauce. It’s a fabulous no-cook meal that can easily be adapted to seasonal produce on hand.

This recipe features produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Deering’s Meat Market, Fustini’s and Black Star Farms.

Beef spring rolls with lemon basil dipping sauce


Farm fresh local garlic

Farm fresh local lemon basil

Local verjus


Sesame oil

Raw sesame seeds

Farm fresh local collard greens

Farm fresh local hakurei turnip

Farm fresh local green beans

Farm fresh local leeks

Local smoked cherry beef

Rice paper wrappers (gluten-free)

Ingredient Note: Verjus is the pressed juice of unripened grapes. Black Star Farms winery makes verjus locally. You can purchase it online through Black Star Farms’ website or from its tasting room locations in Traverse City and Suttons Bay

Lemon basil dipping sauce

Zest lemon, mince lemon zest and juice lemon. Reserve zest and juice. Mince two medium or three small garlic cloves and add to glass jar. Mince two tablespoons of lemon basil and add to the jar with one teaspoon lemon zest. Stir in two tablespoons verjus, one tablespoon tamari, one tablespoon lemon juice, one tablespoon sesame oil and one teaspoon of sesame seeds.

Spring rolls

Remove the leaves from collard green stems. Slice one cup of collard green leaves into one-inch-long sections. Slice the top and bottom off of one large hakurei turnip. Using a spiral slicer, slice one cup of hakurei turnip into thin noodles. Trim the tip and bottom off of one cup green beans. Slice two tablespoons of leek into rings and separate rings. Slice one cup smoked beef into matchsticks. Remove 1/2 cup lemon basil leaves from stems. Arrange the rest of the minced lemon zest for use in the spring rolls.

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