Elk Spring Rolls Recipe

Name: Elk Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Elk Tenderloin Steaks, Trimmed; 16 whole Spring Roll Wrappers; 2 whole Cucumbers, Peeled, Seeded, Cut Into 3 Inch Strips 1/8 Inch Thick; 3 whole Carrots, Peeled And Sliced Into 3 Inch Strips, 1/8 Inch Thick; 2 cups Baby Spinach, Stemmed; 10 ounces, weight Maifun Rice Noodles, Soaked For 30 Minutes In Warm Water, Drained; 1 cup Dipping Sauce Of Your Choice; 1/4 cups Lite Soy Sauce; 1 Tablespoon Thai Chili Sauce; 1 teaspoon Garlic Powder; 1 teaspoon Coriander Powder

Servings: persons

6 ounces, weight Elk Tenderloin Steaks, Trimmed
16 whole Spring Roll Wrappers
2 whole Cucumbers, Peeled, Seeded, Cut Into 3 Inch Strips 1/8 Inch Thick
3 whole Carrots, Peeled And Sliced Into 3 Inch Strips, 1/8 Inch Thick
2 cups Baby Spinach, Stemmed
10 ounces, weight Maifun Rice Noodles, Soaked For 30 Minutes In Warm Water, Drained
1 cup Dipping Sauce Of Your Choice
1/4 cups Lite Soy Sauce
1 Tablespoon Thai Chili Sauce
1 teaspoon Garlic Powder
1 teaspoon Coriander Powder

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

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces, weight Elk Tenderloin Steaks, Trimmed, 16 whole Spring Roll Wrappers, 2 whole Cucumbers, Peeled, Seeded, Cut Into 3 Inch Strips 1/8 Inch Thick, 3 whole Carrots, Peeled And Sliced Into 3 Inch Strips, 1/8 Inch Thick, and more.

Yes, Elk Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Elk Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions