Thai beef salad rolls
These refreshing rolls are perfect for a summer get together
290 cal Serves 2
Prep time 0h 20m
Cook time 0h 5m
Total time 0h 25m
Step 1Thinly slice steaks into strips and toss with 1 tbsp (15 mL) of the cilantro, soy sauce and hot pepper flakes.
Step 2In a nonstick skillet, heat oil over medium high heat and saute beef mixture for 3 minutes or until hint of pink remains. Remove from heat.
Step 3In a bowl, toss together arugula, cucumber, carrot and lime juice.
Step 4Dip 1 rice paper wrapper into warm water until limp. Place on dry clean tea towel and place a quarter of the greens mixture in the centre. Top with a quarter of the beef, mango, if using and sprinkle with mint. Tuck 2 sides in and roll up. Repeat with remaining ingredients.
Per serving (2 salad rolls)
- 27 g
- 500 mg
- 460 mg
- Total fat
- 9 g
- Saturated fat
- 3 g
- 55 mg
- 23 g
- 2 g
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
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