Thai Spring Rolls

Yield: 32 appetizer servings.

1½ lb. Certified Angus Beef® sirloin, sliced thin

3 oz. sriracha or pepper sauce

4 tsp. red curry paste

2 Tbsp. black sesame seeds

1 cup rice wine vinegar

½ cup mirin

2 Tbsp. chopped ginger

¼ cup sugar

¼ cup salt

16 oz. slaw mix

2 Tbsp. canola oil

24 asparagus tops, blanched with woody ends pared

16 spring roll papers

Combine sriracha, curry and sesame seeds; marinate sirloin overnight in refrigerator. Combine vinegar, mirin, ginger, sugar and salt; bring to a boil, stirring occasionally. Turn off and let rest 10 minutes. Pour liquid through strainer over slaw mix and marinate overnight. In large pan, heat oil to smoking point. Panfry beef to medium rare. Place spring roll paper in hot warer until it becomes pliable. Towards the bottom of each paper, place vegetables, beef and asparagus spears. Firmly wrap and slice for appetizers.