Beef Spring Rolls with Carrots and Cilantro

Beef Spring Rolls with Carrots and Cilantro

These beef spring rolls are a favorite appetizer at many restaurants. Tender beef stir-fried and rolled with crunchy carrots and cilantro!


  • 1lb beef top sirloin steak, cut 3/4″ to 1″ thick, or Flank Steak
  • 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
  • 8 rice paper wrappers (8-9″ diameter)
  • 1 cup shredded carrots
  • 1 cup lightly packed fresh cilantro item #23056
  • Additional prepared stir-fry sauce and marinade (optional)


  1. Cut beef steak lengthwise in half, then crosswise into 1/8″ – 1/4″ thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator for 1 hour.
  2. Heat large nonstick skillet over medium-heat high until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes 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 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1″ border on right and left sides. Drizzle with about 1 teaspoon reserved stir-fry sauce. Fold try and left sides of wrapper over filling. Fold bottom edge up filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half, pour additional stir-fry sauce (if desired) and serve!
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