Steak Spring Rolls Recipe
- Servings: 4
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
These steak spring rolls feature tender, flavorful grass-fed beef with bright and crunchy vegetables and a creamy peanut sauce for an even more delightful bite. They are a perfect appetizer or lighter meal, ideal for warm spring or summer days.
Tip: Scroll down for the recipe video.
For the Steaks:
- 1 lb. New Zealand grass-fed beef fillet steaks (Tip: Look for the Taste Pure Nature logo)
- 1 teaspoon vegetable oil
- 1 lime, halved
For the Marinade:
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- Pinch of black pepper
For the Sauce:
- 3 tablespoons unsweetened natural peanut butter
- 1 tablespoon hoisin sauce
- 1/4 teaspoon rice vinegar
- 1 clove garlic, grated
- 3 tablespoons hot water
- 6 to 8 sheets rice paper
- 6 to 8 leaves green leaf lettuce
- 1/2 bunch mint, stem removed
- 1 yellow bell pepper, cut into 3-inch strips
- 1 Persian cucumber, cut into 3-inch strips
- 1 carrot, cut into 3-inch strips
- 1/2 bunch cilantro
For the marinade:
- 1. Place the steaks in a shallow bowl or deep plate. Add sugar, soy sauce, lime juice and black pepper. Mix until the steak is well coated and let marinate at room temperature for 1 hour.
For the peanut sauce:
- 2. While the steaks marinate, combine peanut butter, hoisin sauce, rice vinegar, garlic and hot water in a small bowl. Mix until smooth and set aside.
For the steak:
- 3. Heat a heavy bottomed pan over high heat and add oil. Remove steaks from the marinade and pat dry with paper towels.
- 4. Once the oil just begins to smoke, add the steaks to the pan. Sear on both sides, about 1 minute per side.
- 5. Lower the heat to medium-high and cook for another 4-8 minutes, until the steaks reach your desired level of doneness. Flip every minute or so to ensure even cooking without burning. Remove the steaks from the pan and let rest for 10 minutes. Slice into thin strips and season with an extra squeeze of lime juice.
- 6. Fill a shallow wide dish with warm water.
- 7. Assemble the spring rolls one at a time: dip a sheet of rice paper through the warm water and rotate 2 to 3 times, so the entire paper is soaked with water but has not fully softened yet. Lay the wet rice paper on your work surface.
- 8. Fold one leaf of lettuce so that it is about 3 inches long and place it at the bottom half of the rice paper, leaving a 1-inch gap at the base. Place 3-4 pieces of sliced steak on top of the lettuce.
- 9. About 1 inch above the lettuce and steak, add 2-3 mint leaves. On top of the mint, place a single layer of pepper, a single layer of cucumber, and a single layer of carrot. Top the lettuce and steak layer with a few sprigs of cilantro.
- 10. Gently fold the bottom of the rice paper over the lettuce and steak layer, then fold either side over. Roll the bottom layer over the vegetable layer until the loose end of the paper is sealed against the roll.
- 11. Cut rolls in half and serve at room temperature with the peanut sauce.