Plat
Teriyaki Beef Summer Rolls
35 minPour 4Nutri-Score B€€
B
35 min
35 minTeriyaki Beef Summer Rolls
recette de
SmallerSam_PCOS
@smallersam_pcos
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
garlic (minced)Fruits et légumes3 morceaux
lean ground beefViandes454 g
low sodium soy sauceÉpicerie45 ml
waterAutres60 ml
green onion (chopped)Fruits et légumes40 g- baby butter lettuce (leaves separated)Fruits et légumes100 g
- mini cucumber (cut into strips)Fruits et légumes2 morceaux
PB2 powderÉpicerie47 g- srirachaÉpicerie15 ml
- spring roll wrapperÉpicerie4 morceaux
- sugar free teriyaki marinadeÉpicerie148 ml
- cilantro (leaves picked)Fruits et légumes30 g
- chili crunch oil (optional)Épicerie5 ml
par portion
Nutrition
281kcal
- Glucides
- 15 g
- Protéines
- 30 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier ×2
pas à pas
Préparation
- Étape 1
Cook the beef filling
- Brown the ground beef in a pan over medium heat.
- Add the green onion, PB2 powder, soy sauce, garlic and teriyaki marinade.
- Stir and cook until the sauce thickens and coats the beef.
- Étape 2
Cool the filling
- Let the beef mixture cool and come to room temperature before rolling.
- Étape 3
Prepare the fillings
- Separate the butter lettuce leaves.
- Cut the mini cucumbers into strips.
- Pick the cilantro leaves.
- Étape 4
Roll the summer rolls
- Dip a spring roll wrapper in water until softened.
- Layer the lettuce, cilantro and cucumber.
- Add the meat mixture per roll.
- Fold and roll tightly to seal.
- Étape 5
Make the dipping sauce
- Whisk the PB2 powder, teriyaki marinade, soy sauce, sriracha, water and garlic together.
- Add the chili crunch oil if using.