Rare Ribeye Steak Fresh Spring Rolls With Peanut Sauce #A1
A.1. Original Sauce Recipe Contest Entry. Vietnamese style ribeye steak spring rolls with avocado, fresh spinach & carrot and cucumber slaw. Served with an A1 Steak Sauce enhanced peanut sauce.
READY IN: 45mins
SERVES: 6
YIELD: 6 Spring Rolls
UNITS: US
INGREDIENTS
NutritionPeanut Sauce
- 1tablespoon A.1. Original Sauce
- 1tablespoon distilled vinegar
- 2tablespoons brown sugar
- 2tablespoons creamy peanut butter
- 1⁄2teaspoon salt
- 4tablespoons water
Rare Ribeye Steak Fresh Spring Rolls
- 8ounces rib eye steaks
- 2tablespoons A.1. Original Sauce
- 1tablespoon distilled vinegar
- 1⁄2teaspoon salt
- 4
- 4
- 4
- 4ounces fresh spinach
- 1tablespoon distilled vinegar
- 1⁄2
- 2teaspoons sugar
- 6(6 inch) rounds rice paper sheets
- 1⁄2
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DIRECTIONS
- Peanut Sauce:
- Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
- Rare Ribeye Steak Fresh Spring Rolls:
- Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
- While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
- Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
- After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
- Place warm water in a 8" pie pan and dip 1 rice paper to completely wet both sides.
- Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
- Follow with 2 slices of avocado on top of the steak.
- Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
- To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
- Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
- Serve with A1 Steak Sauce peanut sauce and enjoy.
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