Incredibly easy to make, these beef rice rolls are filled with a mix of veggies cooked in bone broth and contain strips of steak that has been fried in coconut aminos (instead of soy sauce). They can be a nice surprise on the table on a festive day or if you simply have the ingredients at hand and you might be wondering what to do. I came up with the idea because I had leftovers of rice paper rolls from last year’s NYE!
Learn how to make them!
- 1 piece of fresh ginger, chopped
- 4 garlic cloves, chopped
- butter to fry
- 6 spring onions, chopped
- 250 g brown mushrooms, chopped
- 2 large carrots, diced
- 400 g cabbage, chopped
- salt to soften cabbage
- coconut aminos
- bone broth to cook veggies in
- rice paper
- chopped coriander to sprinkle
- sesame seeds (black, optional)
- grounded white pepper
- strips of steak, already fried
- Wash and prepare your veggies by chopping them really small. Separate the spring onions’ green and white part and save the green parts, chopped, for the last step. Prepare the cabbage by chopping it really small – add a little salt and massage it and allow it to drain in a bowl.
- In a frying pan, add butter and fry until fragrant garlic and ginger.
- When fragrant and softened, add the rest of the veggies (not the green parts of the spring onions) included the drained cabbage. Add just enough of bone broth to cook the veggies in, add a splash of coconut aminos, some sea salt and white pepper. Mix and allow to cook, soften and reduce.
- When reduced (no sauce/liquid left), add the chopped green parts of the spring onion and take away from fire.
- Soften rice paper and add strips of steak that you already fried in the middle of the paper rice, and then a tablespoon of this vegetable mix. Close and stick well together. Place on a plate with sprinkled water on the bottom so they don’t stick.
- Proceed rolling them and at the end add a little splash of coconut aminos on top and serve with chopped cilantro on top.