Main
Teriyaki Beef Summer Rolls
35 minServes 4Nutri-Score B€€
B
35 min
35 minTeriyaki Beef Summer Rolls
what you need
Ingredients
garlic (minced)Produce3 pieces
lean ground beefMeat454 g
low sodium soy saucePantry45 ml
waterOther60 ml
green onion (chopped)Produce40 g- baby butter lettuce (leaves separated)Produce100 g
- mini cucumber (cut into strips)Produce2 pieces
PB2 powderPantry47 g- srirachaPantry15 ml
- spring roll wrapperPantry4 pieces
- sugar free teriyaki marinadePantry148 ml
- cilantro (leaves picked)Produce30 g
- chili crunch oil (optional)Pantry5 ml
per serving
Nutrition
281kcal
- Carbs
- 15 g
- Proteins
- 30 g
- Fat
- 11 g
what you’ll use
Tools
Frying pan
Mixing bowl ×2
step by step
Method
- Step 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.
- Step 2
Cool the filling
- Let the beef mixture cool and come to room temperature before rolling.
- Step 3
Prepare the fillings
- Separate the butter lettuce leaves.
- Cut the mini cucumbers into strips.
- Pick the cilantro leaves.
- Step 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.
- Step 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.