Thai beef salad rolls

These refreshing rolls are perfect for a summer get together
by Emily Richards PH Ec.
290 cal Serves 2
Prep time 0h 20m
Cook time 0h 5m
Total time 0h 25m
Sliced beef, vegetables rolled in rice paper wrappers

Ingredients

Directions

  1. Step 1

    Thinly slice steaks into strips and toss with 1 tbsp (15 mL) of the cilantro, soy sauce and hot pepper flakes.

  2. Step 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. Step 3

    In a bowl, toss together arugula, cucumber, carrot and lime juice.

  4. Step 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 information

Per serving (2 salad rolls)

Calories
290
Protein
27 g
Sodium
500 mg
Potassium
460 mg
Total fat
9 g
Saturated fat
3 g
Cholesterol
55 mg
Carbohydrates
23 g
Fibre
2 g
Sugars
2 g
Added sugars
0 g

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

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