LA CROSSE, Wis. (WXOW) - If you've got a busy spring season, you might think homemade spring rolls are too much hassle. Angie Horkan with the WI Beef Council wants you to think again.
"This time of year I love incorporating a lot of fresh vegetables and easy recipes. Because you know what, we need to do yard work, the list is long, if you have kids in spring sports, you never have enough time. And actually one of the recipes I'm gonna show you today, you don't even have to cook," said Horkan.
She shared with Wake Up Wisconsin a pair of protein-packed, fresh recipes for beef spring rolls.
Vietnamese Beef & Vegetable Spring Rolls
Ingredients:
- 16 thin slices Deli Roast Beef
- 1 cup shredded carrots
- 1/2 cup chopped jicama
- 3/4 cup torn fresh cilantro
- 1/2 cup torn fresh basil
- 1/4 cup torn fresh mint
- 8 rice paper wrappers (8-1/2-inch diameter)
- 8 green leaf lettuce leaves, ribs removed
- 1/4 cup seasoned rice vinegar
- 2 tablespoons red jalapeño pepper jelly
- 1 teaspoon soy sauce
Cooking:
Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
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.
Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices Deli Roast Beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.
Nutrition:
Nutrition information per serving: 77 Calories; 9 Calories from fat; 1g Total Fat (0 g Saturated Fat; 1 g Monounsaturated Fat;) 19 mg Cholesterol; 120 mg Sodium; 9 g Total Carbohydrate; 0.6 g Dietary Fiber; 7 g Protein; 0.9 mg Iron; 1.2 mg NE Niacin; 0.1 mg Vitamin B6; 0.3 mcg Vitamin B12; 1.1 mg Zinc; 6.7 mcg Selenium.
Beef Spring Rolls with Carrots and Cilantro
Ingredients:
- 1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
- 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
- 8 rice paper wrappers (8 to 9 inch diameter)
- 1 cup shredded carrots
- 1 cup lightly packed fresh cilantro
- Additional prepared stir-fry sauce and marinade (optional)
Cooking:
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch 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 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch 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.
Nutrition:
Nutrition information per serving: 321 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 49 mg Cholesterol; 420 mg Sodium; 33 g Total Carbohydrate; 0.9 g Dietary Fiber; 31 g Protein; 2 mg Iron; 7.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 5 mg Zinc; 30.5 mcg Selenium.
