Elk Spring Rolls
- 6 ounces, weight Elk Tenderloin Steaks, Trimmed
- 16 whole Spring Roll Wrappers
- 2 whole Cucumbers, Peeled, Seeded, Cut Into 3 Inch Strips 1/8 Inch Thick
- 3 whole Carrots, Peeled And Sliced Into 3 Inch Strips, 1/8 Inch Thick
- 2 cups Baby Spinach, Stemmed
- 10 ounces, weight Maifun Rice Noodles, Soaked For 30 Minutes In Warm Water, Drained
- 1 cup Dipping Sauce Of Your Choice
- 1/4 cups Lite Soy Sauce
- 1 Tablespoon Thai Chili Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Coriander Powder
- Place tenderloin steaks in marinade overnight.
- Preheat a grill to medium heat.
- Cook the marinated steaks for approximately 10 minutes on each side (cooking time will vary based on thickness) until medium-rare.
- Note: avoid overcooking to reduce game flavor.
- When done, slice steaks into 1/4 thick slices (approximately 2-3 long).
- Soak spring roll wrappers, one at a time, in warm water for approximately 15 seconds or until slightly pliable.
- Layer soaked wrappers in between moist paper towels.
- I recommend having all other ingredients ready to go and set out so you can quickly start wrapping without wrappers becoming too soft (otherwise, they are likely to tear).
- Lay moist wrapper on a plate.
- Fold one edge of wrapper in around 1 inch.
- Place 2 cucumber slices, 2 carrots slices, 2 spinach leaves, and 1/8 cup of rice noodles on folded edge.
- Place steak slices in middle of wrapper.
- Starting at the folded edge, roll the wrap and seal the edge.
- Note: you can fold in edges as you go (like a burrito), or leave ends open.
- Repeat process until all have been wrapped!
- Serve with hot chili sauce, sweet and sour sauce, peanut sauce, or your choice of dipping sauce!
- Nutrition Info per 4 rolls: 324 calories, 8 g fat, 3.5 g saturated fat, 26 g protein, 40 g carbohydrates, 8 g fiber
tenderloin, spring roll wrappers, cucumbers, carrots, weight maifun, dipping sauce, soy sauce, chili sauce, garlic, coriander powder
Taken from tastykitchen.com/recipes/main-courses/elk-spring-rolls/ (may not work)