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–+ servings

Bison Spring Rolls with Peanut Sauce

These colorful Bison Spring Rolls are a refreshingly light, summery meal!
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Course Main Course
Servings 3 people

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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