Thai beef salad rolls

These refreshing rolls are perfect for a summer get together
Sliced beef, vegetables rolled in rice paper wrappers
2 servings / 25 min

Prep 20 min / Cook 5 min

  • 3 fast fry beef striploin steaks (about 200 g) 
  • 3 tbsp (45 mL) chopped fresh cilantro or mint, divided
  • 4 tsp (20 mL) sodium reduced soy sauce
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 tsp (5 mL) canola oil
  • 1 cup (250 mL) lightly packed baby arugula or thinly sliced spinach
  • 1/2 cup (125 mL) julienned cucumber (matchstick)
  • 1/3 cup (75 mL) julienned carrot (matchstick)
  • 2 tbsp (25 mL) lime juice
  • 4 large rice paper wrappers
  • 1/4 cup (50 mL) chopped fresh mango (optional)
  • 2 tbsp (25 mL) chopped fresh mint
  1. Thinly slice steaks into strips and toss with 1 tbsp (15 mL) of the cilantro, soy sauce and hot pepper flakes.
  2. In 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.
  3. In a bowl, toss together arugula, cucumber, carrot and lime juice. 
  4. Dip 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.
Nutritional info per serving (2 salad rolls)
  • Calories 290 
  • Protein 27 g 
  • Total fat 9 g 
    Saturated fat 3 g 
    Cholesterol 55 mg 
  • Carbohydrates 23 g 
    Fibre 2 g 
    Sugars 2 g 
    Added sugars 0 g 
  • Sodium 500 mg 
  • Potassium 460 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.


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