Let me just get this out of the way from the start. These are not traditional summer rolls.
If you’re looking for a super classic Vietnamese recipe, this may not be the one for you.
But these are my take on summer rolls with a high-protein twist. Quick to make, super delicious, and surprisingly healthy, too.
They keep all the flavors you love from the fresh herbs and peanut dipping sauce, but swap some of the more carby elements, like the vermicelli, for lean, thinly sliced beef, all dipped in a spicy and slightly crunchy peanut sauce.
These make a quick lunch if you’ve got a couple of minutes to spare, or you can prep the separate components and eat them as meal prep throughout the week.
They also make a great light dinner on a hot summer day.
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Why You’ll Love These High-Protein Summer Rolls
- High protein. With 40 grams per serving, you can be sure this isn’t some little snack that’ll leave you hungry 20 minutes later.
- Easy to make. There’s a bit of an ingredient list, but it’s super customizable, and everything’s ready in about 25 minutes with just a few minutes of cooking.
- Tons of bright flavors. From the marinated beef to the spicy peanut sauce and all the fresh herbs, these summer rolls have so much going on.
- Great for meal prep. Prep the components, then roll when you’re ready to eat. It’s a little more effort than chicken and broccoli, but it’s also so much better.
- Naturally gluten and dairy-free (if you use gluten-free soy sauce or tamari).
Looking for more Vietnamese flavors? Try my Air Fryer Lemongrass Chicken Banh Mi Bowl. It makes a great simple lunch or dinner.
Key Ingredients
These high-protein summer rolls rely on a few staples, but really every element is customizable based on what you like or what you have in the fridge.
- Thinly sliced or ground beef. I like to use really thinly sliced flank steak or sirloin, but you can also use lean ground beef.
- Rice paper wrappers. You can usually find these at any grocery store these days. They’re made from rice and turn into the clear wrapper that holds everything together.
- Carrots, cucumber, and red bell peppers. These add all the crunch, the color, and tons of vitamins.
- Fresh herbs. I like a combination of mint, cilantro, basil, and green onions, but use whatever you have on hand. It’s also a great way to use up slightly wilted herbs.
- Jalapeño. If you like things spicy, a couple of slices of green jalapeño add the most delicious fresh heat. Totally optional.
- Natural peanut butter. The base of the sauce. I stir in a couple of extra ingredients and some crushed peanuts for a crunchy bite.
- Soy sauce, sriracha, ginger, and lime. The flavor boosters you’ll use in both the marinade and the sauce.
Looking for more meal prep ideas? Check out 29 High-Protein Cold Lunches for Work, each with 30+ grams of protein per serving.
How to Make It
These high-protein summer rolls require a bit of prep, but once you get the hang of the rolling process, they really are simple (and fun!) to make.
Marinate your beef
Whisk together soy sauce, lime juice, brown sugar, garlic, and sesame oil in a bowl, then add your thinly sliced beef. Toss to coat and let it sit for at least 20 minutes.
Cook your beef
Heat a skillet over medium-high and cook the beef in a single layer for 3 to 5 minutes until browned and cooked through.
Make your peanut sauce
Whisk together peanut butter, soy sauce, lime, honey, sriracha, garlic, and ginger. Thin it with a bit of warm water until you reach your desired consistency, then stir in some crushed peanuts for extra texture.
Wrap it up
Dip your rice paper wrapper in cold water, then lay it on a clean, dry surface. Pack in your ingredients and roll it like a burrito. Once I’ve tucked in both sides and rolled up the bottom, I like to place my jalapeño slices on the remaining flap, then roll over them so you get a nice view of the jalapeño coming through the rice paper.
Love asian flavors? Try my Gochujang Crispy Air Fryer Tofu Bowl. It could convert even the pickiest tofu sceptic.
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Victoria’s Tips
I’ve rolled quite a few of these. Here are a couple of tips I’ve picked up along the way.
- Don’t over-soak your rice paper. I dip mine fairly quickly, just making sure each piece gets coated in water, but you still want it pretty stiff when you set it down. That keeps it from getting soggy and tearing as you roll.
- Don’t overfill. It’s incredibly tempting, but an overstuffed wrapper is really hard to roll.
- Add way more herbs than you think. Herbs are healthy and so full of flavor. They can be strong, but you can really go heavy here, and they complement everything else so well.
Swaps & Variations
This recipe is super easy, and there are so many ways to customize it to your preferences.
Storage & Meal Prep
These high-protein summer rolls are best eaten fresh, but you can store them in an airtight container with a damp paper towel for up to 1 day. The rice paper firms up in the fridge, so I wouldn’t push it longer than that.
For meal prep, prep all your individual components and store them in separate containers, then roll the summer rolls fresh when you’re ready to eat. The peanut sauce thickens as it sits, so you may want to stir in a splash of warm water to get it back to your desired consistency.
FAQ
Flank steak or sirloin, sliced thin against the grain, are both great here. I buy mine pre-sliced from an Asian store, and sometimes you can even find it in the freezer section of a regular grocery store. Both are lean and tender. You can also use lean ground beef if that’s easier to find.
Getting a clean roll takes a little patience. If you’re struggling, try using a lettuce leaf, like butter lettuce. Pile all your ingredients into the leaf, set that lettuce cup onto your rice paper, and roll from there. It keeps everything contained and a little less messy.
You can definitely roll them a few hours ahead and keep them covered with a damp paper towel, but the rice paper does tend to firm up. They’re best eaten within a couple hours, and up to 1 day max.
High-Protein Beef Summer Rolls
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Ingredients
Instructions
- Whisk together 3 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tbsp brown sugar, 2 grated garlic cloves, and 1 tsp toasted sesame oil. Add 1 lb thinly sliced flank steak and toss to coat. Marinate at least 20 minutes, or up to overnight.
- Heat a large skillet over medium-high. Cook the beef in a single layer for 3 to 5 minutes until browned and cooked through. Transfer to a plate to cool slightly.
- For the sauce, whisk ⅓ cup natural peanut butter, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tbsp sriracha, 1 grated garlic clove, and 1 tsp grated ginger. Add warm water 1 tablespoon at a time until pourable, then stir in 2 tbsp crushed roasted peanuts.
- Fill a shallow dish with cold water. Dip 1 rice paper wrapper for 10 to 15 seconds until just pliable, then lay it flat on a clean surface.In the lower third of the wrapper, a portion of the cooked beef, the cucumber, carrots, and bell pepper. Then lay a few mint, cilantro, and basil leaves along with some green onion on top. Fold the bottom up over the filling fold in both sides. Place a couple of slices of jalapeño, if using, on the remaining rice paper flap.Roll tightly over the jalapeno slices to close. Repeat with the remaining wrappers.
- Serve with the spicy peanut sauce.
Nutrition
Notes
- Store the rolls in an airtight container with a damp paper towel for up to 1 day, since rice paper firms up in the fridge.
- For meal prep, keep the cooked beef, prepped veggies, and sauce in separate containers for up to 4 days and roll fresh when you want them.
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More Recipes To Try
- 7 High-Protein Meals with 50 Grams of Protein
- 7 Cheap High-Protein Meal Prep Lunch Ideas (30g+ Protein Each)
- 9 High-Protein Low-Calorie Meal Prep Ideas Under 500 Calories
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I will definitely be making these again soon
Ease and flavor. Even my teenage daughter liked them!
This makes me so happy to hear!
I made this last night for myself and my husband and when I went back for more, it was all gone! That says it all!!!
So happy to hear it was a hit! Thanks Christiane.