Iceberg Babies® Asian Hand Rolls


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 2 cups Korean BBQ Dipping Sauce (recipe follows)
  • 3 lbs beef tenderloin or sirloin, chilled
  • 2/3 cups light soy sauce
  • 1/3 cup dark soy sauce
  • 2 tbsps sesame oil
  • 2 tbsps white sugar
  • 1 tsp finely ground pepper
  • 3 tbsps garlic, minced
  • 3 tbsps fresh ginger, peeled and minced
  • 3 tbsps green scallions, minced
  • 1 tbsp sesame seeds, roasted and finely ground
  • Tumbleweed carrots (grated)


  1. Make Korean BBQ Dipping Sauce six to eight hours in advance and refrigerate.
  2. Remove outer leaves and rinse Iceberg Babies® under cold running water and allow to air dry. Cut core from head of lettuce and discard. Separate leaves, keeping them whole, and refrigerate until use.
  3. Cut beef across the grain into thin slices. Slice again into 2- to 3-inch long strips.
  4. Assemble marinade by combining soy sauces, sesame oil, sugar and pepper in a large mixing bowl. Stir until sugar is completely dissolved. Add garlic, ginger, scallions and sesame seeds..
  5. Add beef to marinade and toss until coated. Marinate for 30 minutes.
  6. In a large, lightly oiled, very hot skillet, saute' beef in small batches.
  7. Roll beef inside lettuce leaves or serve in a separate bowl and let guests roll their own. Garnish with tumbleweed carrots and serve with dipping sauce.


  • 1 cup soy sauce, light
  • 1/2 cup rice wine vinegar
  • 1/2 tsp sugar
  • 1/3 cup green scallions, minced
  • 2 tbsp garlic, minced
  • 2 tbsp sesame seeds, roasted and finely ground
  • Asian chili paste, to taste


  1. Combine ingredients and let stand 6-8 hours or overnight before using.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."