June 05, 2026

Leftover Steak Spring Rolls With Peanut Sauce

Serves: 4-6 | Prep: 25 min | Cook: 5 mi

Ingredients:

  • 12–16 oz leftover steak, thinly sliced (ribeye, strip, etc.)
  • 12 rice paper wrappers
  • 4 oz rice noodles (vermicelli), cooked and cooled
  • 1 head butter lettuce, leaves separated
  • 1 Cup cucumber, julienned
  • 1 Cup carrots, julienned
  • ½ Cup fresh mint leaves
  • ½ Cup fresh cilantro
  • ½ Cup green onions, thinly sliced

     

For the Peanut Sauce:

  • ⅓ Cup peanut butter
  • 2 Tbsp. soy sauce
  • 2 Tbsp. lime juice
  • 1–2 Tbsp. honey or brown sugar
  • 1 garlic clove, minced
  • 2–4 Tbsp. warm water (to thin)
  • Sriracha, to taste (optional)

Directions:

  1. Slice steak thin against the grain. Cook rice noodles according to package directions, then drain and let cool. Prep all vegetables into thin strips and set up an assembly station.
  2. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10–15 seconds until soft, then lay flat on a clean surface.
  3. Layer fillings on the bottom third of the wrapper: start with a lettuce leaf, then a small handful of noodles, sliced steak, carrots, cucumber, herbs, and green onions.
  4. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly like a burrito.
  5. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and garlic. Add warm water a little at a time until smooth and dippable. Add Sriracha if desired.
  6. Slice spring rolls in half and serve immediately with peanut sauce.

 

Written by info tangen draw