Beef Spring Rolls with Carrots and Cilantro

These beef spring rolls are a favorite appetizer at many Vietnamese restaurants. Tender beef stir-fried and rolled with crunchy carrots and cilantro. Delicious!

Beef Spring Rolls with Carrots and Cilantro
Photos courtesy of Beef. It's What’s For Dinner

6 ingredients

4 servings

30 minutes

Nutrition information per serving: 321 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 49 mg Cholesterol; 420 mg Sodium; 33 g Total Carbohydrate; 0.9 g Dietary Fiber; 31 g Protein; 2 mg Iron; 7.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 5 mg Zinc; 30.5 mcg Selenium.

Ingredients:

  • 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak

  • 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
  • 8 rice paper wrappers (8 to 9 inch diameter)
  • 1 cup shredded carrots
  • 1 cup lightly packed fresh cilantro
  • Additional prepared stir-fry sauce and marinade (optional)

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Cooking:

1. Cut beef steak lengthwise in half, then crosswise into 1/8- to 1/4-inch-thick strips. Combine 1/4 cup stir-fry sauce and beef in a medium bowl. Cover and marinate in the refrigerator for 30 minutes to 2 hours.

2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until the outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with the remaining beef.

3. Fill a large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.

4. Spoon 1/4 cup of beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across the center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over the filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.

Source: beefitswhatsfordinner.com