Ground Beef Spring Rolls with Microgreens
These spring rolls are a great way to use your favorite vegetables. Ground beef and microgreens can be paired with almost any veggie of your choice for a fun lunch or dinner.
1lb of Duncan Farms Ground Beef
1 tbsp of rice vinegar
1 tsp of fish sauce
1 tbsp of soy sauce
1 tbsp of corn starch
3/4 cup of creamy peanut butter
1/4 cup of water
3 tbsp of hoisin sauce
2 tbsp lime juice
4 tsp soy sauce
1 tbsp sugar
1 tbsp of garlic chilli paste
1 package of rice paper wraps ( this recipe should do enough for 12 wraps).
Sweet City Microgreens
1 sweet bell pepper, sliced thinly lengthwise
1 cup of baby spinach
1 cucumber; sliced thinly
1/2 package of rice vermicelli noodles
All other Ingredients: Here are our recommended veggies of choice
Mix together all ingredients for the beef filling in a bowl, set aside to marinate.
Mix together all ingredients for dipping sauce in a bowl and set aside.
Heat a pan over high heat, coat lightly with olive oil. Add ground beef to pan and cook until browned/cooked through, about 10 minutes.
Cook rice vermicelli noodles according to package and drain.
Lay out all vegetables so they are ready to put in each roll.
How to Make a Roll
Add warm water to a shallow dish that is larger than your rice paper. Working one sheet at a time, slide the rice paper into the warm water, leaving it for only a few seconds. Remove moistened, but still slightly firm, rice paper sheet and put it on a flat working surface. Leave it for a minute or two, it will continue to soften during this time. It is ready to roll when it's pliable and a little sticky.
Place a little bit of rice noodles in the bottom third of the paper. Place small amounts of carrots, cucumber, baby spinach and bell pepper evenly alongside the noodles ( Don't go all the way to the edges of paper). Leave a gap, to about middle of paper, and place a small amount of ground beef and top with microgreens. Bring the lower edge of the paper over the rice and veggie filling, fold in two sides.
Firmly roll up the rest of the paper using your fingers to keep the fillings pushed towards the middle of the roll, keeping it tight.
Repeat until all veggies and meat are gone.