Beef Spring Rolls with Carrots and Cilantro

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 25 Min.
Cook Time: 5 Min.
Marinate: 30 Min.

* 1 lb. beef top round, beef top sirloin steak or flank steak, cut 3/4-1-in. thick
* 1/4 c. plus 3 Tbsp. stir-fry sauce and marinade
* 8 rice paper wrappers (8-9-in. diameter)
* 1 c. shredded carrots
* 1 c. lightly packed fresh cilantro
* additional stir-fry sauce and marinade (optional)

1. Cut beef steak lengthwise in half, then crosswise into 1/8- 1/4-in. thick strips. Combine 1/4 c. stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 min.- 2 hrs.
2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-3 min. or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
3. Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4. Spoon 1/4 c. beef, 2 Tbsp. carrots and 2 Tbsp. cilantro evenly in a row across center of wrapper, leaving 1-in. border on right and left sides; drizzle with about 1 tsp. reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.

* Cook's Tip: Eight large lettuce leaves may be substituted for rice paper wrappers.

* Recipe Courtesy of The Beef Checkoff

Calories: 256;   Total Fat: 5g;   Saturated Fat: 2g;   Cholesterol: 61mg;   Total Carbs: 21g;   Fiber: 1g;   Protein: 31g;   Sodium: 740mg;