Rainbow Mongolian Beef Spring Rolls
Ingredients
Spring Roll Fillings
rice paper
3 sheet
carrot
0.25 large
purple cabbage
3 tbsp
red bell pepper
0.25 piece
avocado
0.25 piece
green onion
2 piece
lettuce
1 leaf
Mongolian Beef
extra-lean ground beef
454 g
garlic powder
1 tsp
onion powder
1 tsp
paprika
0.5 tsp
salt
0.5 tsp
black pepper
0.25 tsp
Mongolian Sauce
low sodium soy sauce
45 ml
rice vinegar
15 ml
monk fruit sweetener
12 g
minced garlic
15 g
cornstarch
5 g
water
60 ml
chili oil
8 g
Peanut Dipping Sauce
peanut butter powder
30 g
soy sauce
30 ml
rice vinegar
15 ml
garlic
5 g
salt
0.25 tsp
black pepper
0.125 tsp
monkfruit sweetener
12 g
Instructions
Prepare the vegetables
Cut all vegetables into thin, long strips suitable for rolling.
Cook the Mongolian beef
Season and cook the ground beef until browned and crumbly.
Prepare Mongolian sauce
Mix all sauce ingredients together in a bowl.
Simmer beef with sauce
Add prepared sauce to cooked beef and simmer until thickened.
Prepare peanut dipping sauce
Mix all peanut sauce ingredients until smooth and desired consistency.
Assemble spring rolls
Dip rice paper in water, lay flat, and fill with lettuce, beef, and vegetables in order.
Roll and serve
Roll each spring roll tightly like a burrito and serve immediately with peanut sauce.
Original recipe
Storage
Assemble rolls just before serving. Extra cooked beef can be stored in fridge for 2-3 days and used in bowls or additional rolls.
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