Ingredients55 m servings 271 cals
- 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.
- This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
Per Serving: 271 calories; 13.2 g fat; 16.6 g carbohydrates; 20 g protein; 60 mg cholesterol; 307 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was EXCELLENT! I had never worked with rice paper before, but it's not difficult. You just have to work quickly before it becomes too soft (it's harder to peel it off your work surface when...
I went ahead and fried these because I wasn't sure how good they'd be uncooked. They turned out great! Thanks for the recipe!
Excellent! I used ground beef and used Kraft Asian Toasted Sesame dressing in place of the stir-fry/marinade; I also eliminated the cilantro. These were a huge hit with my boys who usually are...