Recipe
Bison Spring Rolls with Peanut Sauce
These colorful Bison Spring Rolls are a refreshingly light, summery meal!
Equipment
- Grill
Ingredients
Bison
- 12 oz bison sirloin or ribeye steak
- 3 tablespoon oyster sauce
- 2 tablespoon maple syrup
- 3 cloves garlic crushed
- 1 teaspoon light soy sauce
Spring Rolls
- ¼ head purple cabbage sliced
- ⅔ cup shredded carrot
- 1 small red pepper sliced
- 1 small yellow pepper sliced
- ⅓ cup bean sprouts
- ⅓ cup mint & cilantro chopped and mixed together
- ½ english cucumber sliced
- 3 oz vermicelli noodles
- spring roll wrappers
Peanut Sauce
- ½ cup peanut butter
- ½ lime juiced
- 3 tablespoon maple syrup
- 1 ½ tablespoon light soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper
- 4 tablespoon hot water
Instructions
- Trim fat from bison and slice into thin pieces.
- Mix all of the bison ingredients in a large bowl or sealed plastic bag and let marinate for an hour at room temperature.
- Prep peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 tablespoon at a time and whisk until desired consistency (should be pourable but still thick.) Set aside.
- Prep the veggies.
- Bring 6 cups of water to a boil in a medium pot for the noodles.
- Add water to a skillet and heat on low for the rice papers.
- Prep the grill then sear the meat on each side for 2-3 minutes on high heat. Remove to a plate. Note that you want the meat to be charred on the outside with some pink in the middle.
- Add noodles and remove boiling water from heat. Let sit 3-5 minutes. Strain and serve immediately or, if not using immediately, either keep noodles stored in cold water or put them on a plate and cover with plastic wrap.
- Submerge a rice paper to soften for about 10-20 seconds. Once soft, transfer to a clean, slightly damp plate and gently smooth out into a circle. If you let it go too long or if your water is too hot, it will be too fragile to work with.
- Add veggies, noodles, bison and cilantro/mint. Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
- Repeat process until all toppings are used. Serve with peanut dipping sauce.
- Store leftovers covered in the fridge for up to a couple days, though best when fresh.
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