Sweet Chili Steak Spring Rolls
Sweet Chili Steak Spring Rolls, a Asian beef recipe, ready in 60 minutes, serves 8.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 8
Ingredients: 17
Ingredients
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.
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 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
