eautifully-colored spring rolls are fantastic for lunch, a light dinner, snack or if you have late-night munchies.

You can make your rolls as you like, totally vegan with avocado and your favorite vegetables in them such as cucumbers, carrots and purple cabbage. Dipping sauces can vary too, depending on your taste.

For these steak spring rolls, our family likes a peanut dipping sauce. You can make a chipotle dipping sauce, an A1-inspired sauce or a barbecue sweet tangy sauce.

Other fillings could be teriyaki salmon with perhaps fresh radish or cucumber, Napa cabbage and carrot, crunchy chicken strips, shrimp, tofu, salmon or rib-eye steak.

This meal is a great way for the family to use fresh favorite veggies in a neat way.

Marinated Rib-eye Spring Rolls

Steak and Marinade

8 ounce rib-eye steak

1 tablespoon of soy sauce

½ tablespoon freshly-squeezed lime juice

2 teaspoons of dark brown sugar or coconut sugar

1 tablespoon sambal (a chili sauce)

1 clove of garlic, grated

1 teaspoon of ginger, grated

A sprinkle of salt

Mix all of these marinade ingredients together. Pour this marinade over your steak. Place the steak in a freezer-safe Ziploc bag overnight, in a dish in case anything leaks or spills.

Grill the steak, to your liking, or cook the steak as you wish. Set aside to cool, before slicing. Cut the rib-eye steak into thin strips, removing any large pieces of fat.

Spring Rolls

Approximately 10 spring roll wrappers

Julienned vegetables that you like such as cucumbers, carrots, peppers of assorted colors

Grated vegetables such as purple cabbage

Cooked rice noodles, about 1 box

Some fresh cilantro leaves, to taste

Bib lettuce or something farm-fresh, vibrant

Dip each rice paper into warm water for a few seconds and place on a damp paper towel. I do this one rice wrapper at a time.

Take a piece of bib lettuce and place a small handful of rice noodles in the center. Add some your julienned vegetables. Place all of this on to the rice paper side closest to you. Roll to cover vegetables. Place the steak and cilantro next. Fold in the sides and roll all of the way up. This gets easier each time you try it, like rolling a burrito.

Place each spring roll onto a parchment-lined sheet tray until all are completed. You can enjoy this spring rolls cold, chilled or room temperature with your favorite dipping sauces.

Spicy Peanut Dipping Sauce

½ cup of unsweetened creamy peanut butter

3 cloves of garlic, grated

1 tablespoon of ground ginger

A dash of sriracha, to taste

A spoonful of chili crisp

2 tablespoons of freshly-squeezed lime juice

3 tablespoons of dark brown sugar or coconut sugar

2 tablespoons of rice vinegar

3 tablespoons of soy sauce

Mix ingredients together.

Editor’s note: For this recipe, you can use a simple steak sauce that is a favorite. Make your own sauce with barbecue sauce, ketchup, etc.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.