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1 hour 25 min serves 4-6

Beef and Cabbage Spring Rolls

These delicious spring rolls are best made 1 hour ahead. Tenderize and marinate meat for 12 to 24 hours before preparing. Using prepared marinades, sauces, herbs, and vegetables makes these super-healthy spring rolls fast and easy.
Beef and Cabbage Spring Rolls

ACTIVE: 25 min. DIFFICULTY Easy

1 hour 25 min serves 4-6
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Ingredients:

  • 1 package Pre petit sirloin
  • 1 C favorite store-bought Asian marinade
  • 1 T plus 1 t Thai seasoning paste
  • 1/2 fresh lime
  • 1 head Napa or savoy cabbage
  • 1 t kosher salt
  • 4 C ice cubes
  • 1 C shredded carrots
  • 1/4 C very thinly sliced green onions
  • 2/3 C julienned English cucumber
  • 1/2 C fresh cilantro leaves, washed and stemmed
  • 1/2 C crushed peanuts
  • 1/4 C sweet chili sauce plus more for serving
    1. Remove sirloin from package and pat dry with paper towel.
    2. Slice against the grain into 1/4 strips and gently tenderize using a mallet or rolling pin, trying not to tear the meat.
    3. Mix marinade with 1 T Thai seasoning paste.
    4. Place tenderized meat in a ziplock bag add the marinade, chill for 12 to 24 hours.
    5. Remove the meat from the marinade and blot on paper towel. Cook until crisp, about 7 minutes, remove to a plate and squezze fresh lime juice over the meat and set in refrigerator to cool.
    6. Peel outer leaves of the cabbage and discard. Peel another 10 to 12 leaves and trim any thick stems near the core by cutting a ‘V’ shape around the stem.
    7. Put the ice cubes in a large pool and cover with cold water.
    8. Fill a large pot with water, add salt and bring to a low boil, and add the trimmed cabbage leaves. Turn off the heat and simmer for 30 seconds.
    9. Transfer the leaves to the ice water with tongs or a slotted spoon and soak for about 2 minutes.
    10. Lay out a clean kitchen towel and lay the cabbage leaves flat to dry.
    11. Cover with paper towel and blot gently to remove as much moisture without tearing the leaves.
    12. Lay out the other ingredients next to a large cutting board or clean work surface.
    13. Working with one blanched leaf at a time, spread a heaping tablespoon of the steak along the wide end of the cabbage leaf, about 2 inches from the bottom.
    14. Drizzle about 2 t chili sauce over the meat then add the carrots, green onions, cucumber, and cilantro. Sprinkle with crushed peanuts and roll the leaves upward, tucking in the ends as you go.
    15. Continue in the same manner and place finished rolls on a platter, seam side down. Chill for about 1 hour before serving. Cut each roll in half for entree portions or into 4 pieces for appetizers. Serve with additional sweet chili sauce.
Made with Pre©

Petite Sirloin - 10 Pack

  • 30g

    Protein

  • 62%

    Less fat*
  • Petite Sirloin - 10 Pack

  • 134mg

    CLA

  • 78mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Petite Sirloin

Instructions

show nutrition +

Amount per 100g

  • 178g

    1 serving

  • 184kcal

    Calories

  • 14.79g

    Protein

  • 648mg

    Sodium

  • 3.3g

    Fiber

  • 7.13g

    Fat

  • 15.99g

    Carbohydrates

  • 10.43g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt