Beef Spring Rolls with Carrots and Cilantro
A delicious and easy appetizer.
Serves 4 |
|1 lb. top sirloin beef, cut 3/4 to 1 inch thick |
|1/3 cup stir-fry sauce and marinade, divided |
|8 8" to 9" diameter rice paper wrappers |
|1 cup carrots, shredded |
|1 cup fresh cilantro, lightly packed |
- Cut beef steak lengthwise in half, then crosswise into 1/8" to 1/4" thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
- Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoon cilantro evenly in a row across center of wrapper, leaving 1" border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.
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