$Lemongrass \”Beef\” Spring Rolls with Ann Mai of \’Plant Crush\’$

Lemongrass \”Beef\” Spring Rolls with Ann Mai of \’Plant Crush\’

Name: Lemongrass \”Beef\” Spring Rolls with Ann Mai of \’Plant Crush\’
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 small Onion, diced; 1/2 cup Minced lemongrass; 1 cup Vegetable broth; 2 bags It’s Jerky Y’all’s Prickly Pear Teriyaki jerky; 1 Rice paper wrappers (available at the Asian market); 1 bowl Warm water; 2 medium Persian cucumbers, cut into long sticks; 5 oz box Mixed baby greens or romaine lettuce; ½ head Purple cabbage, shredded; 1 Mint and basil leaves (washed and drained); Five spice peanut sauce for serving (or vegan fish dipping sauce, nước mắm chấm chay)

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Servings

4

Calories in serving

800

Prep

15 min

Cook

20 min

Lemongrass \"Beef\" Spring Rolls

Onion, diced		1 small
Minced lemongrass		1/2 cup
Vegetable broth		1 cup
It’s Jerky Y’all’s Prickly Pear Teriyaki jerky		2 bags
Rice paper wrappers (available at the Asian market)		1
Warm water		1 bowl
Persian cucumbers, cut into long sticks		2 medium
Mixed baby greens or romaine lettuce		5 oz box
Purple cabbage, shredded		½ head
Mint and basil leaves (washed and drained)		1
peanut sauce for serving (or vegan fish dipping sauce, nước mắm chấm chay)		Five spice

These Lemongrass \”Beef\” Spring Rolls are a fresh, vibrant dish that combines crisp vegetables, aromatic herbs, and the savory flavor of All Y’alls Foods\’ Prickly Pear Teriyaki Jerky. Wrapped in soft rice paper, these spring rolls are light, refreshing, and make for the perfect appetizer or light meal. The jerky adds a unique savory sweetness, while the cucumber, cabbage, and fresh herbs provide a satisfying crunch. Serve them with a zesty peanut dipping sauce or a vegan fish sauce for an extra flavor boost. These rolls are not only healthy but also quick and fun to make. For more delicious plant-based jerky options, be sure to check out our full range at allyallsfoods.com.

Directions:

Sauté the Onion and Lemongrass: In a medium saucepan on high heat, sauté the diced onion and minced lemongrass in neutral oil (such as grapeseed or avocado oil) until fragrant.
Add Jerky and Broth: Stir in the Prickly Pear Teriyaki Jerky and vegetable broth, mixing to coat the jerky evenly.
Simmer: Lower the heat to medium-low, cover the pan, and let the jerky simmer in the broth until it has absorbed all the liquid. Once done, turn off the heat and set aside the jerky to cool.
Prepare for Rolling: Set up a wide bowl of warm water and a clean flat surface, such as a large plate or cutting board.
Assemble the Spring Rolls: Dip a rice paper wrapper into the warm water, rotating it once to fully moisten the entire wrapper. Lay it flat on your surface. Start adding the fillings—greens, cucumber sticks, shredded cabbage, herbs, and some of the lemongrass jerky pieces in the center of the wrapper.
Roll the Spring Rolls: Fold in the sides of the rice paper and tightly roll it up, securing the ingredients inside. Repeat with the remaining wrappers and fillings.
Serve: Serve with your favorite dipping sauce like five-spice peanut sauce or vegan fish dipping sauce (nước mắm chấm chay). Enjoy the fresh flavors of these easy-to-make spring rolls!