These Beef Spring Rolls could easily be an appetizer, main dish, or perfect as leftovers for lunch. The beef makes it hearty while the veggies keep it light — it’s a perfect combo. Adding a homemade Thai-style almond butter sauce for dipping just takes it to a whole other level!
Leftover sirloin steak, sliced thin against the grain
Spring roll wrappers (NOT egg roll wrappers!)
Precooked vermicelli rice noodles
Veggies: lettuce, purple cabbage, red bell pepper, carrot, cucumber - all cut into matchsticks
Thai-Style Almond Butter Sauce
1/4 cup almond butter (or peanut butter)
1/4 cup full fat canned coconut milk
3 tbsp coconut aminos (or soy sauce)
1 tbsp rice wine vinegar
1/2 tbsp fresh lime or lemon juice
1-2 tsp chili past
1 tsp sesame oil
1. Make Thai-Style Almond Butter Sauce. Mix everything together very well. Use a blender if needed. Set aside until ready to serve.
2. Soak the spring roll wrapper in water for 5-10 seconds, making sure it softens. Place the wrapper on a clean surface.
3. In the lower half of the wrapper, closest to you, add your fillings, one on top of the other - be careful not to overfill!
4. Wrap the bottom up over the fillings and tuck them in. Roll up a little more, tuck in the sides and continue rolling until your spring roll is formed.
Wrap the finished spring roll in plastic wrap to keep them fresh and from sticking to one another. This also helps them last for a couple of days!