These vegetable-stuffed, marinated veal rolls can be served as a main course accompanied by cooked rice and a vegetable side dish. They also make a great little appetizer. Serve them as elegant finger food or as a plated starter for a party. For a little kick, add a zip of sriracha when serving.
Grilled Veal Rolls
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 49 minutes
- Yield: Makes 2 servings 1x
Ingredients
1 large (about 3½ inches/9 cm) baby king oyster mushroom
6 green onions, green part only
6 Veal Cutlets (about 12 oz/375 g TOTAL), pounded to 1/4 inch (5 mm) thick
Pinch EACH salt and pepper
1 tbsp (15 mL) granulated sugar
3 tbsp (45 mL) EACH soy sauce and seasoned rice vinegar
1 tbsp (15 mL) sesame oil
Sesame seeds
Instructions
- Cut mushroom lengthwise into 6 equal pieces; set aside. Blanch green onions in a pot of boiling salted water for about 30 seconds or until wilted. Remove with a slotted spoon or tongs and place in a bowl of ice water. Repeat with mushroom pieces. Drain from ice water; pat green onions and mushrooms dry with paper towel.
- Lay out the veal cutlets on a cutting board and sprinkle lightly with salt and pepper. Divide green onion and mushroom pieces among cutlets, placing them at one short end of each cutlet. Starting at end closest to vegetables, roll up the cutlets like a jelly roll and tie with butcher’s twine in 1-inch (2.5 cm) intervals. Place veal rolls in a single layer in a shallow dish.
- Combine sugar, soy sauce, vinegar and oil in a small bowl, stirring until sugar is dissolved. Pour over veal rolls and turn to coat all over. Cover and refrigerate for 30 minutes or for up to 8 hours, turning occasionally.
- Remove veal rolls from marinade; discard marinade. Grill veal rolls, uncovered, in preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning to brown all sides, until a digital instant-read thermometer inserted into centre of each roll reads 145°F (63°C) for medium-rare doneness at least, and rolls are grilled marked with a hint of pink in centre. Transfer to a cutting board and let rest for 3 minutes.
- Cut off twine and cut rolls in half crosswise. Serve garnished with sesame seeds.
Notes
Tip: To serve as an appetizer, serve the rolls whole to be picked up as “finger food” or cut the rolls in half or into thinner slices and serve with toothpicks or small skewers or as a plated appetizer.
