Decided to experiment with ground buffalo meat (lowest in fat, caloric content and cholestrol when compared to beef, ckn or pork and highest in iron and VitB12) for Korean and Vietnamese influenced summer rolls. Another plus is that there’s little to no worries about hormones and steroids in bison meat unlike beef that’s mass produced. Fresh ground bison (also called buffalo) can now be found at many grocery stores including Whole Foods. I <3 WF:)
Marinated bison (shoyu, evap cane juice, mirin (japanese cooking wine), sesame oil, black pepper, red bell pepper, sauteed onion, scallions and ground flax seeds to bind meat). Cook as one big patty on skillet, cool for 10 min, and slice in 1/2 in x 6 in pieces to fit horizontally on rice paper.
Arugula & mint leaves
On a rice paper used for spring/summer rolls, lay a bed of arugula, top with sliced bison, cucumber and roll away.
Dipping Sauce: Equal parts of miso and Korean kochu sauce; fresh lemon juice and water to taste.
Easy, refreshing and a burst of salty, sweet, tangy flavors in your mouth~ Next time, I’ll be sure to add some marinated daikon/carrot salad to create even more interesting fusion of flavors..
Made with two tablespoons of love; love 4 food, love 4 life.