Spring Roll Wrapper or Rice Paper
Fillings:
- 2 Denver Steaks
- 1 large cucumber
- 1-2 large carrots (or several baby carrots)
- 1 pkg. rice noodles
- 1/4 red onion
- 1-2 cups lettuce greens
- 2 Soy Marinated Eggs
- Herbs of your choice (we went with a variety of basil and chives)
- Salt and pepper for the steaks
Peanut Sauce
- We went with an easy recipe that we found online, here is the link :)

Tenderize your Denver steaks with a fork or tenderizer, then season with salt and pepper.
Preheat a cast iron skillet to 450 degrees, grease with pork lard, then sear each side of your steak for about 5 minutes for a good, rare finish.
Immediately remove your steak and let sit for several minutes while you cut up your veggies.
Cook up your rice noodles with hot water, letting them sit for several minutes until cooked, then drain and rinse with cold water and set them aside.
Cut your cucumber, carrots, onion, basil and chives and whatever other veggies you would like to include in your spring roll.
Make your peanut sauce.
Cut up your steak into small slices, against the grain of the steak. Slice thinly and evenly so you have space in your roll for other toppings.
Set aside a plate of warm water to moisten your spring roll wrappers.
Make an assembly line of all your ingredients around a cutting board or plate.
Wet your spring roll wrapper by gently dipping all sides in the plate with water.

Set your spring roll on your plate and add your steak and toppings to the middle of the spring roll.
Bring up the back side of the wrapper then the opposite edges, and wrap it up like a burrito. There you have your spring roll! The wrapper can break very easily so do not be too worried about having a super tight wrap on your roll.
Make a few more, garnish with some flower petals, dip in your peanut sauce and enjoy!

Denver Steak Spring Rolls

Ground Pork Dumplings