Name: Sweet Chili Steak Spring Rolls
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Sirloin steak; carrots, chopped (matchstick preferred); red cabbage, shredded; cucumber, julienned; fresh lime juice (juice of ~4 large limes); rice wine vinegar; tamari (or soy sauce; Pretty Thai® Sweet Chili Sauce (plus extra for dipping); fresh mint leaves; fresh Thai basil leaves; fresh cilantro leaves; unsalted butter (or olive oil); kosher salt; coarsely ground black pepper; package round spring roll wrappers (4.7 oz.); package dried vermicelli rice noodles (8.8 oz.); Kosher salt, to taste

Preparation

Step 1

In a large bowl, combine carrots, red cabbage, and cucumber. Add lime juice, vinegar, tamari, and Sweet Chili Sauce. Mix well and reserve. Let sit while preparing other ingredients.
Step 2

Pick leaves from mint, basil, and cilantro. Combine to create a fresh herb trio. Reserve.
Step 3

Preheat a cast-iron skillet or flat-top griddle over HIGH heat. Once hot, melt 1 Tbsp. of butter and add the steak. Sear thoroughly on the first side. Flip and add remaining 1 Tbsp. butter. Sear all edges. Transfer steak to a 400°F oven. For a 2 lb. steak, cook for 10–12 minutes or until 145°F for medium-rare. Look for a “wet” surface and soft texture. After removing from oven, sprinkle both sides lightly with kosher salt and rest for 15 minutes. Slice thinly across the grain and reserve.
Step 4

Cook vermicelli noodles per package instructions. Drain thoroughly and reserve. Use approximately half the package.
Step 5

Pour the entire marinated carrot, cabbage, and cucumber mixture directly into the noodles. Carefully mix. Set aside.
Step 6

Fill a shallow dish or bowl with warm water. Submerge one rice paper wrapper at a time per package instructions.
Step 7

Place one softened rice paper wrapper on a clean cutting board or plate. On the lower third of the wrapper, layer ¼ cup of noodle-veggie mixture, a few thin slices of steak, a generous pinch of the herb trio, and a drizzle of Pretty Thai® Sweet Chili Sauce. Fold the bottom of the wrapper tightly over the filling. Tuck in both sides and continue rolling tightly like a burrito until sealed.
Step 8

Enjoy the rolls immediately or refrigerate until ready to serve. Serve with more Pretty Thai® Sweet Chili Sauce—or pair with Pretty Thai® Thai Peanut or Thai Chili Sriracha for bold dipping variety.

Nutrition Information

Nutrition information per serving: 368 Calories; 74 Calories from fat; 8.3 g Total Fat (3.6 g Saturated Fat; 2.7 g Monounsaturated Fat); 66.9 mg Cholesterol; 1595.3 mg Sodium; 46.9 g Total Carbohydrate; 3.5 g Dietary Fiber; 26.8 g Protein; 4.1 mg Iron; 550 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 9.91 mg Niacin (NE); 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 26.8 mcg Selenium; 91.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium, Riboflavin, and Choline.

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Nutrition Information

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