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Left Overs into Spring Rolls

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I love fresh Spring Rolls (not the deep fried ones). Unfortunately, it isn't always easy to get to a restaurant that serves them from where I live, so I bought rice paper at the Oriental store in order to teach myself how to make them. Between a craving for Spring Rolls and wanting something new to carry in my lunchbox to work, I came up with this recipe. The preparation is quick and the rolls were tasty!

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材料

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作り方

  1. Thinly slice the left-over steak into strips (remove any visible fat). If you have cucumber slices in the salad, thinly slice those into matchsticks. Soak one, or two, rice paper rounds in hot water until soft - usually just 5-10 seconds. [I use two and over-lap them a bit to make the filling surface larger.] Stack a bit of steak, cucumbers and salad in the center of the rice paper. Fold two sides of the paper up over the filling toward the center, then fold a third side up toward the center to make an envelope. Next roll up the rice paper around the filling from the long folded side to the end of the fourth side to seal. Wrap each individual spring roll in plastic wrap to keep them moist. Don't put the rolls in a container without individually wrapping them because they will stick together. Store the wrapped rolls in a plastic container to carry in your lunchbox. When ready to eat dip the rolls into Sweet Chili Sauce or Hot Mustard. No heating necessary!

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 6g
Calories 20  
Calories from Fat 1 5%
Total Fat 0.07g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 19mg 1%
Potassium 4mg 0%
Total Carbs 4.35g 1%
Dietary Fiber 0.1g 0%
Sugars 0.02g 0%
Protein 0.3g 0%
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