Carne Asada Spring Rolls with Fire Roasted Tomato Salsa

Hello again! Thanks for joining us for another fun trip through the Disney culinary world!

Today, I’m sharing this brand new Disney Dish with a couple of goals in mind.

First of all, I think it is a perfect addition to your Super Bowl Sunday party and I’d love if you made it this weekend. I’m not kidding. If you serve this recipe at your party, your guests will be rooting for you and not the two teams on the field.

Secondly, I feel this recipe would be a perfect addition for the Adventureland Spring Roll Cart at Magic Kingodom. Sure the Cheeseburger Spring Rolls are great. So are the Pepperoni Pizza Spring Rolls. They even occasionally branch out with a Philly Cheese Steak Spring Roll and a Cuban Spring Roll. Well, stand back because I’m suggesting their next offering should be this Carne Asada Spring Roll with Fire Roasted Tomato Salsa.

Let’s get rolling!

Our Ingredients

There are several different components to this dish that all work together to make it as wonderful as it is. The other good thing about this recipe is that many of the different parts are great all on their own, as well.

The Guacamole is fantastic just with tortilla chips

The Fire Roasted Tomato Salsa is amazing on a nice piece of seared Halibut.

You can find the Pico de Gallo within our recipe for the Lobster Nachos from the Lamplight Lounge but it also is terrific on top of an omelet.

Basically, this is a recipe you’ll want to keep around because you’ll want to use its various parts a lot.

As for the individual ingredients, the tricky one could be the beef. I like to use Skirt Steak for this recipe, However, you can also use Flap Meat Steak or Flank Steak if that’s what you can find. Heck, a thinly sliced New York Strip or Rib Eye would even work. Although, I’d prefer to use those for other applications.

All of our other individual ingredients should be pretty easy to find. If you cook Mexican or other Hispanic-Style dishes often, you’ll have many of them already in your pantry.

The Marinade

Your Beef will need to absorb a lot of flavor before you actually cook it. So, the first thing you’ll want to do is get the Marinade together.

Add the Low-Sodium Soy Sauce, Worcestershire Sauce, Garlic, Green Onion, Chipotle, Cilantro, Fresh Lime Juice, Red Wine Vinegar, Olive Oil and Sugar in a small bowl and whisk until thoroughly combined.

Place the Beef in a large zip-lock bag or shallow baking dish and add the completed Marinade. If you’re using the bag, remove as much of the air as possible. Place in the refrigerator for at least one hour.

The Fire Roasted Tomato Salsa

Take a special note of this salsa. It’s one of my very favorite recipes and can be used for so many different dishes.

The first thing you’ll want to do is heat up your grill. We’re looking to give the vegetables a char and not really cook them through so you’ll want the heat to be pretty high.

• If you don’t happen to have access to a grill, you can also use the broiler in your oven to accomplish the vegetable charring you’re looking for.

Toss the Tomatoes, Onion, Jalapeno, and Green Onion in a little Olive Oil, Salt and Pepper and place them on the hot grill. Turn as needed to ensure all sides of the vegetables get some of the charring. Since the various items are different sizes, they should cook at different rates. So, you’ll want to remove the Green Onions first, followed by the Onion, Jalapeno and Tomatoes.

Now, you’ll want to add all the Grilled Vegetables to a blender along with the Ground Cumin, Red Wine Vinegar, Salt and Olive Oil. Purée until well combined and mostly smooth.

• I tend to split the Jalapeno and remove the seeds and ribs to help control the spice level of the salsa. If you like yours more on the spicy side, you may want to keep the peppers whole.

Once the Salsa is fully puréed, taste and adjust the seasoning, as desired, with Salt, Red Wine Vinegar and/or Ground Cumin. Place in an air-tight container and reserve in the refrigerator until ready to use.

The Guacamole

You can find a perfect recipe for the Guacamole you’ll need for this Carne Asada Spring Roll right here.

• You could also use a prepackaged Guac. However, I really suggest making the fresh stuff, if at all possible. It definitely does make a difference.

The Pico de Gallo

As, I already mentioned, you can find a perfect recipe for the Pico de Gallo within our Lobster Nachos from Lamplight Lounge.

• I do suggest making this from scratch. However, if you want to cut a little of the work, you can use a pre-packaged salsa you can find at many stores. Just don’t use the jarred stuff, if you can help it.

The Carne Asada

Once the Beef has marinated for at least one hour (preferably over night), it’s time to get it cooking. Doing it on a hot grill is the best method. If you don’t have access to one, though, you can also sear it in a pan over high heat on the stove.

Remove the meat from the Marinade, allowing most of the liquid to shake off, and place right on the hot grill or pan.

The cut of Beef you end up using for your Carne Asada will determine how long it needs to cook. You’re just looking for it to be cooked to about a nice medium-rare to medium. I used Skirt Steak, which is a pretty thin cut, so it was only on the grill for about 3 to 4 minutes per side. Something like a Flank Steak or a larger cut of beef will, obviously, take a bit longer.

Once your Beef has completed cooking, place it on a plate and let rest for about 5 minutes.

Once your Carne Asada has properly rested, it’s time to slice it. Most of the cuts of Beef you’ll be using for this dish can be a little on the “tough” side. To help mitigate that, you’ll want to be sure to slice it thinly, against the grain. The pieces you’ll be looking for to include in our Carne Asada Spring Rolls need to be fairly small to fit within the wrappers. About ¼” thick by 1 to 1½” long should be about perfect.

Rolling our Carne Asada Spring Rolls

Now that we have all our components together, it’s time to begin rolling our Carne Asada Spring Rolls.

To begin, you’ll want to place a single Spring Roll Wrapper on a flat surface like a cutting board so it’s in a diamond shape. Just like in the picture you see above.

Place about a heaping tablespoon of the Guacamole about 1/3 of the way up the wrapper and spread lightly.

Next, add a few strips of the Carne Asada to the Spring Roll Wrapper, right on top of the Guacamole.

Complete the Carne Asada Spring Roll filling with about 1½ teaspoons of the Pico de Gallo.

Now it’s time to start the rolling process. Pull the bottom part of the wrapper up to above the filling. Just like in the photo above.

Next, dab a little bit of water on the side edges of the Spring Roll Wrapper. Pull in each side, to form a little envelope, and press lightly to seal the edges to the center.

Gently begin rolling the bottom part of the wrapper up until you just have the top corner showing. Dab the top edge with water and finish rolling. Press lightly to seal the Spring Roll.

• There is a little bit of a learning curve to this so don’t worry if your first one is a little loose. The more you do, the better you’ll get!

Cook immediately or reserve in the refrigerator for up to 24 hours. Be sure, however, that the Spring Rolls are separated. If they touch, they may stick to one another and you could have problems separating them when it’s time for cooking.

Cooking our Carne Asada Spring Rolls

This is a fried dish so, once again, we’re going to need some hot oil. You can deep fry them, if you’d prefer. However, I find it more efficient to pan fry because you use a lot less oil. To do this, add just enough Vegetable Oil to a large pan over medium-high heat. The amount of oil should be just enough to reach about half way up the Spring Rolls.

Once the oil reaches 350ºF, carefully add the Spring Rolls, making sure to not over crowd the pan. Cook until the bottom side is golden brown then carefully use tongs to turn them over. Cook until that side is golden brown, as well, and remove to a plated lined with paper towels. Continue until all of the Spring Rolls have been cooked.

To serve, you have two options. You can put them out whole with a ramekin or small bowl of the Fire Roasted Tomato Salsa as a dipping sauce. However, I prefer to cut each roll in half on an angle with a serrated knife. I just find them easier to handle this way. Plus, it will seem like you are serving twice as many to your guests!

Final Conclusion

I’m serious when I tell you that serving these Carne Asada Spring Rolls with Fire Roasted Tomato Salsa will make you the MVP of your Super Bowl Party. They have everything you want in a party snack rolled up into one delicious little package.

Take a bite and you get the crunch from the fried Wrapper, followed by a spicy, sweet and salty flavor explosion from the Carne Asada. Meanwhile, the Guacamole brings this velvety luxuriousness. Finally, the Pico de Gallo comes through to add a delightful brightness and touch of acid at the end.

It really hits every note with each bite! And that’s without taking into account the Fire Roasted Tomato Salsa. Give it a dip in that wonderful sauce and you get another whole set of flavors. It’s rich tomato feel is enriched by the light smokiness provided by the roasting. All culminating with this terrific balance of sweetness and spiciness. It’s so good!

I know this is a corny cliché but this Disney Dish will be the Hail Mary Touchdown of your Super Bowl Sunday. Make it this weekend and become the star of your Big Game Party!

Oh..and Disney…I’ll be proud to share this recipe with you if you want to add it to the Spring Roll Cart!…I’m just saying!

If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.

 

Carne Asada Spring Rolls with Fire Roasted Tomato Salsa

Makes approximately 8 Spring Rolls and 4 cups of Salsa

 

For the Carne Asada Marinade

• 1½ – 2 lbs – Beef (Skirt, Flap Meat or Flank Steak)
• ½ cup – Low-Sodium Soy Sauce
• ¼ cup – Worcestershire Sauce
• 3 – 4 cloves – Garlic – Minced
• 3 – 4 – Green Onions – Minced
• ¼ cup – Fresh Cilantro – Chopped
• 1 – Chipotle Pepper – Minced
• 1 – Fresh Lime – Juiced
• 2 tbls – Ride Wine Vinegar
• ¼ cup – Olive Oil
• 1 tbls – Sugar

For the Fire Roasted Tomato Salsa

• 5 – 6 – Whole Tomatoes
• ½ – Onion – Sliced Into Rings
• 3 – 4 – Green Onions – White Part Only
• 1 – Jalapeno Pepper
• 2 tsp – Ground Cumin
• 1 tsp – Salt
• 2 tsp – Red Wine Vinegar
• 1 tsp – Olive Oil

For the Guacamole

• See this recipe

For the Pico de Gallo

• See this recipe

For the Spring Rolls

• 8 – Spring Roll Wrappers

For the Carne Asada Marinade

• Add the Low-Sodium Soy Sauce, Worcestershire Sauce, Garlic, Green Onions, Fresh Cilantro, Chipotle Pepper, Lime Juice, Red Wine Vinegar, Sugar and Olive Oil in a small bowl and whisk together until completely combined
• Add the Beef to a large zip-lock bag or shallow baking dish. Cover with the Marinade
• If using a bad, remove as much of the air as possible. Reserve in the refrigerator for at least one hour. Preferably overnight

For the Fire Roasted Tomato Salsa

• Heat a grill or broiler
• Toss the Tomatoes, Onions, Jalapeno Pepper and Green Onions in a little bit of Olive Oil, Salt & Pepper. Place on a heated grill or on a pan under the broiler
• Cook the items until, turning occasionally, until charred on all sides
• Remove the Charred Vegetables from the heat and place in a blender with the Ground Cumin, Salt, Red Wine Vinegar and Olive Oil. Purée until well combined.
• Taste and adjust the seasonings, as desired
• Store in an air-tight container in the refrigerator until ready to serve

For the Grilled Carne Asada

• Remove the Beef from the Marinade, shaking off any excess
• Place on a hot grill or pan and cook, turning once, until the meat is medium-rare to medium
• Remove from heat and let rest for about 5 minutes
• Slice thinly, against the grain into pieces that are about ¼” in thick and 1-1½” in length

For the Carne Asada Spring Rolls

• Place a single Spring Roll Wrapper on a flat surface in a diamond shape so that one of the corners is pointed toward you
• Spoon about 1 tablespoon of the Guacamole about 1/3 of the way up the wrapper. Add 5 to 6 pieces of the Carne Asada on top of the Guacamole followed by about 1½ teaspoons of the Pico de Gallo.
• Begin to wrap the Spring Rolls by taking the bottom corner and pulling it over the top of the filling
• Dab the side edges with a little bit of water and bring them toward the middle. Attach them to the center by pressing lightly
• Roll the Spring Roll up, as tightly as possible, until you near the top corner
• Dab the edge of the top corner with water and continue to roll all the way up; pressing lightly to seal
• Add enough Vegetable Oil to a large pan to cover the Spring Rolls about half way and heat to 350ºF
• Working in batches, carefully place the Spring Rolls in the heated oil and pan fry until golden brown on one side. Carefully turn them over and cook until the other side is also golden brown. Remove to a plate lined with paper towels

For Service

• Slice the Carne Asada Spring Rolls in half, on an angle, with a serrated knife
• Serve warm with a ramekin or small bowl of the Fire Roasted Tomato Salsa on the side as a dipping sauce

 

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