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1
Place tenderloin steaks in marinade overnight.
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2
Preheat a grill to medium heat.
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3
Cook the marinated steaks for approximately 10 minutes on each side (cooking time will vary based on thickness) until medium-rare.
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4
Note: avoid overcooking to reduce game flavor.
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5
When done, slice steaks into 1/4 thick slices (approximately 2-3 long).
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6
Soak spring roll wrappers, one at a time, in warm water for approximately 15 seconds or until slightly pliable.
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7
Layer soaked wrappers in between moist paper towels.
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8
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).
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9
Lay moist wrapper on a plate.
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10
Fold one edge of wrapper in around 1 inch.
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11
Place 2 cucumber slices, 2 carrots slices, 2 spinach leaves, and 1/8 cup of rice noodles on folded edge.
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12
Place steak slices in middle of wrapper.
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13
Starting at the folded edge, roll the wrap and seal the edge.
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14
Note: you can fold in edges as you go (like a burrito), or leave ends open.
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15
Repeat process until all have been wrapped!
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16
Serve with hot chili sauce, sweet and sour sauce, peanut sauce, or your choice of dipping sauce!
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17
Nutrition Info per 4 rolls: 324 calories, 8 g fat, 3.5 g saturated fat, 26 g protein, 40 g carbohydrates, 8 g fiber
