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–+ servings
Overhead plate of high-protein beef summer rolls with peanut sauce and chopsticks

High-Protein Beef Summer Rolls

4.84 from 6 votes
These high-protein beef summer rolls are filled with marinated beef, crisp veggies, and a big handful of fresh herbs with a spicy peanut sauce for dipping. They're ready in 25 minutes and have 40 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings : 4 servings (2 rolls each)

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Ingredients

For the Beef
  • 1 lb very thinly sliced flank steak or sirloin, or lean ground beef
  • 3 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 2 grated garlic cloves
  • 1 tsp toasted sesame oil
For the Spicy Peanut Sauce
  • ⅓ cup natural peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp sriracha, plus more to taste
  • 1 grated garlic clove
  • 1 tsp grated ginger
  • 3 to 4 tbsp warm water, to thin
  • 2 tbsp crushed roasted peanuts
For the Rolls
  • 8 rice paper wrappers
  • 1 large carrot, julienned or shredded
  • 1 cucumber, cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro
  • ½ cup fresh basil
  • 3 green onions
  • 1 to 2 thinly sliced jalapeños, (optional)
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Instructions
 

  1. 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.
    Thinly sliced marinated beef in a metal bowl with tongs and a lime half
  2. 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.
    3. If you're using ground beef, cook and break apart for 8 to 10 minutes until browned, then drain.
  3. 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.
    Spicy peanut sauce whisked in a bowl with lime and fresh ginger on the side
  4. 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.
    Rice paper wrapper topped with beef, herbs, carrot, jalapeño, and bell pepper before rolling
  5. Serve with the spicy peanut sauce.
    Beef summer rolls cut to show the filling next to a bowl of spicy peanut sauce with crushed peanuts

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 40gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 73mgSodium: 1649mgPotassium: 1008mgFiber: 5gSugar: 14gVitamin A: 4209IUVitamin C: 57mgCalcium: 97mgIron: 6mg

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.