Beef Spring Rolls with Carrots and Cilantro

Name: Beef Spring Rolls with Carrots and Cilantro
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; stir-fry sauce; rice paper wrappers; shredded carrots; fresh cilantro; stir-fry sauce

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

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

Cook Mode

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)

Preparation

Step 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 medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
Step 2

Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Step 3

Fill 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.
Step 4

Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across 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 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.

Nutrition Information

321 Calories

0 %*

2g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

2 mg IRON

0 %DV

5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

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 steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.