Beef spring rolls with a strawberry and soy dip

beef spring roll

Is it summer yet? It’s warm outside and I hope it is here to stay this time. Warm weather brings an appetite for cooler food and I had a few strips of cooked steak in the fridge that needed to be eaten. It wasn’t enough for even a sandwich so I wanted to make something else to make it stretch a bit further.

I looked in the vegetable box and thought of Christina’s spring rolls, you can see the recipe on her blog here. I always have rice paper in my cupboard and this was a great time to use it.


I had some butter bean hummus that I added to the spring rolls as well. In my opinion no spring roll is complete without a dipping sauce and I had a few strawberries to use up, three to be precise and I thought they might be good with the vegetables and the beef. The strawberries were sweet but had a slight tartness to them so I thought I would see if they would be nice paired with the beef and the vegetables.


Butter bean hummus 

preparation time 5 minutes 

cooking time 0 minutes 

serves 4-5 as a dip 


  • 1 tin of drained and rinsed butter beans
  • 1 heaped tablespoons tahini
  • 1 clove of garlic, peeled and crushed
  • 1/2 tbsp grated ginger
  • a pinch of salt
  • olive oil

Place all of the ingredients in a blender or mixer. Run until just slightly chunky, taste with salt and serve.


I made the dip to go with some chopped up carrots but had some left over and I decided to use it in the spring rolls.


Beef spring rolls with a strawberry and soy dip

preparation time 10 minutes

cooking times 0 minutes

serves 2 as a starter or a snack and makes 6 rolls


  • 6 dried rice papers
  • sliced cold beef
  • 1 carrot, cut julienne
  • 1 spring onion, cut julienne
  • 1/2 apple, cut julienne
  • 1/2 red onion, sliced thinly
  • 1 chilli, de seeded and sliced
  • chevril
  • about 6 tbsp butter bean hummus

Dipping sauce

  • 3 strawberries, mashed
  • 1 red chilli, chopped fine
  • 1 tbsp soy sauce
  • 2 tbsp strawberry vinegar

Place hot water in a big bowl and chop the vegetables and the beef.


beef and vegetables for spring rolls


Soak the rice paper, one at the time until soft, it should take about one minute. Place them on a chopping board and add the ingredients. Roll up the rice paper to a neat roll.

Set the rolls aside, it you can’t eat them straight away cover them with a moist cloth or tea towel to avoid them drying out.


Make the dipping sauce by mashing the strawberries and mix them with the other ingredients.


Serve the rice paper rolls with the dipping sauce.


beef spring roll


beef spring rolls


The strawberry and soy sauce is great with the beef and vegetable spring rolls. The soy sauce was good with the sweetness of the strawberry and the chilli gave it a nice, but gentle kick. I am glad that the summer seems to have started, even if just a bit!


I am bringing this to one of the great foodie parties, Cook Once Eat Twice, hosted by the talented Corina! I love the idea of being able to bringing transformed leftovers, have a look and get inspired!










13 Responses to “Beef spring rolls with a strawberry and soy dip”
  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

  2. skd says:

    Beautiful looking spring rolls.I love the idea of strawberry dipping sauce too.

  3. Petra: Thanks so much for the link in your post! Your spring rolls look amazing. Love that strawberry dipping sauce! Can’t wait to give these a try.

    • petra08 says:

      hi Christina
      Your spring rolls looked so good I knew I had to make some! thank you for the inspiration 🙂 I hope you try the strawberry dipping sauce, it has sweet, tangy, hot and salty all in one!

  4. turkswhoeat says:

    It’s so great when a good meal comes out of what you happen to need to use up in the kitchen. These sound yummy!

    • petra08 says:

      Hi Alex and Mehmet
      Thank you! It was a great way to use up the steak that was just enough for a small snack otherwise! 🙂

  5. Corina says:

    What a lovely summer recipe! I would love to eat these for a healthy and tasty light meal, preferably in the garden. Thank you so much for sharing with #CookOnceEatTwice

    • petra08 says:

      hi Corina
      Am glad you like them! They were super light and I agree, best eaten outdoors in the lovely sunshine! Am happy to bring and share them, thank you for hosting #CookOnceEatTwice am a big fan of the concept 🙂

  6. chefkreso says:

    I totally agree warm weather brings an appetite for cooler food, looks really delicious 🙂

Check out what others are saying...
  1. […] different dishes  with strawberries; strawberry bread and butter pudding with dulce de leche, and beef spring rolls with a strawberry and soy dip.  Petra says this is a true 10 minute dish which makes a great snack or starter.  Hey, you could […]

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