Spring Rolls with Sriracha Sauce

Spring Rolls with Sriracha Sauce

Last post we made a london broil. Now, I'm going to show you what I did with that juicy piece of meat. 

Spring rolls, aka fresh rolls, are one of my favorite things to eat. Next to Korean BBQ, I would label this meal as a favorite runner up. Oh and that's right: I make this into a meal. I know you normally see these as appetizers but I make these into the main course. And just like with k-bbq, I can make this into a social gathering by doubling ... ok tripling, because that's how I do ... the ingredients and adding things like chicken, tofu, avocado, bean sprouts, and noodles. Everybody wins because they can make their own roll just to their liking. 

But when I'm just making this for a few mouths or a solo meal, I'll stick to something a little more simple and pre wrap the rolls before sitting down to some quality binge watching. 

You may be thinking "Whooooa. Those are too many flavors for my tastebuds!! Especially with that hot sauce!! You're crazy!!". As nuts as I may be, I stand behind using this many ingredients. I eat boldly and feel like something's missing when I'm not using all of those herbs and spices. If you can't handle the heat with Sriracha, at least try this with the peanut sauce you get served in restaurants. You can save the wonder bread sandwich for later. 


Spring Rolls with Sriracha Sauce

Makes about 8 large spring rolls

8 rice paper wraps
2 lbs. Grilled london broil or steak
1 Cucumber
1 Cup purple cabbage, shredded
2 Red bell pepper
3 large sprigs of mint
3-5 large sprigs of sweet basil
10 -15 sprigs of cilantro

Sriracha Sauce
4 TBSP Sriracha
1 TBSP Fish sauce
1 lime, zest and juice
2 garlic cloves, minced


  1. Make the dipping sauce by combining Sriracha, fish sauce, lime zest and juice, and minced garlic. Mix and set aside. 
  2. Shred the cabbage. Peel and deseed the cucumber. Cut into thin slivers, about the length of the spring roll. Cut the top and bottom off of the bell pepper. Cut in half, then slice into matchsticks starting from one end to the other. Also use and slice the bottoms that were cut off. 
  3. In a large bowl add hot, but not boiling, water. Quickly dip the whole rice paper in the bowl then immediately spread on a cutting board or plate. The paper will be a little firm, but will soften by the time you are ready to roll.
  4. Assemble by layering the herbs near the bottom of the rice paper, picking off the leaves from the stems, add the vegetables, then top with a few slices of beef. 
  5. Wrap like a burrito by lifting up the end of the rice paper closest to you and folding over the filling, then tucking in both sides, and continuing to roll to the end of the rice paper. Wrap the spring roll as tight as possible without breaking the paper. Repeat steps 3 and 4 until all of the ingredients are gone. Either eat as a whole roll or cut in half for an appetizer. Serve with the Sriracha sauce.

- You can leave the rolls in the fridge for about 30 minutes, but any longer and the paper will become very tough. 
- Switch out the beef with any meat desired including chicken, pork, shrimp, or even tofu.