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Tailgate Gourmet: Chef Andrew Zimmern’s Grilled Beef Rolls

Tailgate Gourmet: Chef Andrew Zimmern’s Grilled Beef Rolls: Stephanie Meyer

Stephanie Meyer

To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100 percent of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from Chef Andrew Zimmern, a three-time James Beard Award winner and host of the Bizarre Foods franchise on the Travel Channel. He’s also the Culinary Host of Taste for the NFL’s Party with a Purpose event this season, so he’s taken the time to share his recipe for grilled beef rolls with nuoc cham dipping sauce.

Grilled Beef Rolls with Nuoc Cham Dipping Sauce

Makes 40 rolls

Beef Rolls

· 2 pounds ground sirloin
· 3 garlic cloves, minced
· 3 tablespoons tomato paste
· 2 tablespoons cornstarch
· 2 tablespoons soy sauce
· 2 tablespoons rice wine or sherry
· 1 tablespoon Asian fish sauce
· 1 tablespoon sambal oelek or other Asian chili sauce
· 1 tablespoon sugar
· 1 teaspoon freshly ground black pepper
· 40 jarred brined grape leaves—drained, rinsed and patted dry
· Vegetable or peanut oil, for grilling

Dipping Sauce

· ¼ cup sugar
· ⅓ cup hot water
· ⅓ cup Asian fish sauce
· 3 tablespoons fresh lime juice
· 3 garlic cloves, minced
· 1 tablespoon minced jalapeño
· 1 tablespoon finely grated fresh ginger
· 3 tablespoons unsalted roasted peanuts, finely chopped
· Chopped cilantro and whole mint leaves, for garnish
· Lettuce leaves, for wrapping

Make the Beef Rolls: In a bowl, combine the ground beef with all the remaining ingredients except the grape leaves. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Snip off any stems from the grape leaves. Spread 4 leaves on a work surface. Form a 1-tablespoon-size log of the beef filling at the stem end of each leaf. Fold the sides of each leaf over the filling, then tightly roll up the leaves to form 4 cylinders. Repeat with the remaining grape leaves and filling.

Make the Nuoc Cham: In a bowl, whisk the sugar into the hot water until dissolved. Whisk in the remaining ingredients, except the garnishes. Transfer the nuoc cham to a serving bowl.

Light the Grill: Lightly brush the grill and beef rolls with oil. Arrange the rolls on the grill and cook over moderate heat, turning often to prevent burning, until firm and just cooked through, about 8 minutes. Sprinkle the rolls with cilantro and mint. Serve warm with lettuce leaves for wrapping and the nuoc cham for dipping.

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