Steak Spring Rolls With Peanut Sauce

Kaleigh McMordie, MCN, RDN, LD

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(18 ratings)

Total Time: 25 min

Prep Time: 20 min

Cook Time: 5 min

Servings: 4 (2 rolls each)

Nutrition Highlights (per serving)

199 calories

5g fat

26g carbs

14g protein

Show Nutrition Label

Nutrition Facts
Servings: 4 (2 rolls each)
Amount per serving
Calories	199
% Daily Value*
Total Fat 5g	6%
Saturated Fat 1g	5%
Cholesterol 27mg	9%
Sodium 412mg	18%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	7%
Total Sugars 3g
Includes 0g Added Sugars	0%
Protein 14g
Vitamin D 0mcg	0%
Calcium 28mg	2%
Iron 2mg	11%
Potassium 346mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Packing your own lunch for work or school is a great way to build healthy eating habits that you can stick to. Meals from restaurants and drive-thrus are often loaded with fat and sodium that can take a toll if you eat them day after day. And if you already pack your lunch, you’re on the right track when it comes to eating better, but you may be struggling to come up with ideas for what to eat. You can only eat the same sandwich or salad so many times before you get bored!

These Thai-inspired steak spring rolls are and refreshing change-up from your normal lunch routine, especially for warmer weather. They are full of flavor from fresh veggies, herbs, and a spicy-sweet peanut dipping sauce. The vegetables provide a nice crunch and vitamins, minerals, and fiber that work together to lower your blood pressure.

Lean skirt steak adds iron, satisfying protein, and more flavor. The peanut sauce makes a great low-sodium addition that can be used as a salad dressing or sauce for whole wheat noodles, too.

Ingredients

6 ounces skirt steak
1 tablespoon low-sodium soy sauce
1 lime, juiced
1/2 teaspoon garlic powder
8 sheets rice paper
8 leaves of soft lettuce, such as butter or bibb lettuce
1 large carrot
1/2 red bell pepper
1/2 cucumber
2 stalks green onion
1/2 small bunch asparagus
Fresh mint, cilantro and/or basil
1/2 tablespoon fresh ginger, grated
1 tablespoon peanut butter
1 tablespoon rice vinegar
2 tablespoon water
1/2 teaspoon sriracha
2 teaspoon lime juice

Preparation

Set skirt steak on a plate and sprinkle with soy sauce, lime juice, and garlic powder.
Heat a grill or grill pan to high heat and sear steak 1 to 2 minutes per side. Let rest 10 to 15 minutes, then slice thinly against the grain.
Blanch asparagus by heating water in a skillet to a soft boil. Drop in asparagus for about 1 minute and then remove from heat and immediately plunge asparagus into a bowl of ice water to stop the cooking.
Meanwhile, julienne (very thinly slice) carrots, bell pepper, cucumber, and green onion.
Dip rice paper into a shallow pan of warm (not boiling) water until soft, about 1 minute.
Remove onto smooth work surface and spread flat. Lay a piece of lettuce over the rice paper and add steak strips, vegetables, and herbs as desired in straight line down the middle of the lettuce.
Roll the spring roll like a burrito. Fold over one long edge, then fold in two short edges, then roll up.
Keep under damp paper towels until ready to serve or store in an airtight container in the refrigerator wrapped in damp paper towels.
To make the dipping sauce, whisk together all ingredients. Serve with spring rolls.

Ingredient Variations and Substitutions

Use any fresh vegetables you’d like.

You can customize these rolls to fit your taste. Leave out the steak for vegetarian, or swap in your favorite protein, such as shrimp or chicken. Any vegetable, and even some fruits, such as mango, go nicely with the steak. You can also use spinach or other greens in place of the butter lettuce if needed.

If you’re allergic to peanuts, you can use almond butter for the sauce.

For gluten-free, use low-sodium tamari instead of soy sauce.

Cooking and Serving Tips

To make your weekdays easier, prepare these spring rolls on a Saturday or Sunday and portion them into containers for quick grab-and-go lunches. To keep the wraps from drying out, loosely wrap them in a damp paper towel before storing in the refrigerator.

Don’t be intimidated if you’ve never made spring rolls. They are actually very simple. Just fill them and roll as you would a burrito. The wet rice paper is sticky and will keep the spring roll rolled up. With practice, you can make them as quickly as you could make a sandwich!

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