Beef and Cabbage Spring Rolls

These Beef and Cabbage Spring Rolls balance bright, crisp textures with rich, savory depth. Marinated petite sirloin is seared for a caramelized bite, then wrapped in tender cabbage leaves with fresh herbs, cucumber, and carrot for a clean, refreshing contrast. Finished with a drizzle of sweet chili and lime, each roll delivers layered flavor and satisfying balance—proof that elegance can come wrapped in something simple.

Total Time: 15 minutes

Servings: 4–6

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Ingredients

• 10-ounce package Pre petite sirloin steaks

• 1 C favorite store-bought Asian marinade

• 1 tablespoon plus 1 teaspoon Thai seasoning paste

• 2 tablespoons fresh lime juice

• 1 head Napa or savoy cabbage

• 1 teaspoon kosher salt

• 4 cups ice cubes

• 1 cup shredded carrots

• 1/4 cup green onions, very thinly sliced

• 2/3 cup English cucumber, julienned

• 1/2 cup fresh cilantro leaves, washed and stemmed

• 1/2 cup crushed peanuts

• 1/4 cup sweet chili sauce plus more for serving

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Instructions

1. Remove steaks 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 tablespoon Thai seasoning paste.

4. Place tenderized meat in a ziplock bag add the marinade, chill for 12 to 24 hours.

5. Remove 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 bowl 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 teaspoons 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.