Marinated Steak Spring Rolls – Crispy, Savory, and Loaded with Flavor Recipe
These Marinated Steak Spring Rolls are crispy and savory, bursting with flavorful marinated steak and fresh vegetable filling, perfect as an appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
For the Marinated Steak:
- ¾ lb (340 g) flank steak, sirloin, or skirt steak, thinly sliced against the grain
- 3 tbsp soy sauce
- 1 tbsp lime juice or rice vinegar
- 1 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- ½ tsp black pepper
For the Filling:
- 1 cup shredded cabbage
- ½ cup shredded or julienned carrots
- ½ red bell pepper, thinly sliced (optional)
- 3 green onions, thinly sliced
- 2 tbsp chopped fresh cilantro or mint (optional)
For Assembly & Frying:
- 12 spring roll wrappers
- 1 egg, lightly beaten (or 1 tbsp flour mixed with 2 tbsp water)
- Vegetable oil, for frying
For Serving (Optional):
- Sweet chili sauce
- Soy sauce with a squeeze of lime
- Chili garlic sauce or Sriracha
Instructions
- Marinate the Steak In a bowl, whisk soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil, and black pepper. Add sliced steak and toss to coat. Cover and marinate in the fridge for 20–30 minutes (up to 2 hours).
- Cook the Steak Heat a little oil in a skillet over medium-high heat. Add the marinated steak and cook 2–3 minutes, stirring, until browned and just cooked through. Remove from heat and let cool slightly.
- Make the Filling In a large bowl, combine cabbage, carrots, bell pepper, green onions, and herbs (if using). Add the cooked steak and toss gently to mix.
- Assemble the Spring Rolls Place a spring roll wrapper on a clean surface in a diamond shape. Add 2–3 tablespoons of filling near the bottom third. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg (or flour slurry) and seal. Repeat with remaining wrappers and filling.
- Fry the Spring Rolls Heat 1–1½ inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry spring rolls in batches for 3–4 minutes, turning occasionally, until golden and crispy. Transfer to a paper towel–lined plate to drain.
- Serve Serve hot with sweet chili sauce, soy-lime dip, or your favorite dipping sauce.
Notes
- Marinate the steak for up to 2 hours for deeper flavor.
- Use either egg wash or flour slurry to seal spring rolls.
- Fry in batches to avoid overcrowding the pan and ensure crispiness.
Keywords: Marinated Steak Spring Rolls, Crispy Spring Rolls, Asian Appetizer, Fried Spring Rolls, Steak Spring Rolls Recipe
