Thai Beef Salad Rolls

These translucent rice paper rolls reveal a confetti of purple cabbage and orange carrot, wrapped around tender beef slices kissed by the perfect balance of fish sauce's umami depth and lime's citrusy zing. Each bite delivers a refreshing crunch followed by a slow-building chili heat, all while keeping carbs under 25g per serving.

Basic Information

Ingredients

• 200g lean beef slices
• 4 rice paper sheets
• 1 cup shredded purple cabbage
• 1 carrot (julienned)
• 1/4 cup mint leaves
• 2 tbsp fish sauce
• 1 lime (juiced)
• 1 tsp honey
• 1 Thai chili (finely chopped)

Directions

1. Blanch beef slices in boiling water for 2 minutes, drain and cool
2. Soften rice paper in warm water (10 seconds)
3. Whisk fish sauce, lime juice, honey and chili for dressing
4. Layer cabbage, carrot, mint and beef on rice paper
5. Drizzle sauce and roll tightly, slice diagonally

Nutrition Facts per serving

• Calories: 280
• Protein: 22g
• Carbs: 24g
• Vitamin C: 90% DV