FLAVOURS OF THE WORLD
Thai beef salad rolls
These refreshing rolls are perfect for a summer get together.
Calorie Smart
Carb Smart
Developed by Emily Richards (PH Ec.)
2 servings
25 minutes (prep: 20 mins / cook: 5 mins)
Time required
25 mins
Carbohydrates
23 g/serving
Ingredients
- 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
- ¼ tsp (1 mL) hot pepper flakes
- 1 tsp (5 mL) canola oil
- 1 cup (250 mL) lightly packed baby arugula or thinly sliced spinach
- ½ 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
- ¼ cup (50 mL) chopped fresh mango (optional)
- 2 tbsp (25 mL) chopped fresh mint
- Calories 290
- Carbs 23 g
- Sugar 2 g
- Fibre 2 g
Directions
- Thinly slice steaks into strips and toss with 1 tbsp (15 mL) of the cilantro, soy sauce and hot pepper flakes.
- 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.
- In a bowl, toss together arugula, cucumber, carrot and lime juice.
- 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.
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
© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
