These cheeseburger egg rolls are from the Skinnytaste Meal Prep cookbook! They are made with ground turkey, mushrooms, onions, cheddar cheese and pickles! They taste just like a cheeseburger all wrapped into an egg roll.

Before we talk about how to make these cheeseburger egg rolls, let's talk about the Skinnytaste Meal Prep Cookbook!

It's lovely! First of all, I love love all of Gina Homolka‘s cookbooks. The recipes are always accessible, easy to prep and they taste wonderful.

Her latest cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life, is packed with 120 recipes that are easy to prep so they can be prepped ahead of time or go into the freezer. They are recipes designed to go straight into your pressure cooker, your slow cooker or into the oven!

What's even better is that the recipes in this Skinnytaste cookbook are healthy, of course! I love love how they are simple to make, use ingredients that are easy to find and Gina includes so many great solutions that are grab-and-go ideas for breakfasts and lunches!

There are so many recipes that I put little sticky note on the ones that I want to make, for example, cold soba sesame salad, kofta meatball couscous bowls, turkey taquitos, spicy salmon poke bowls and many more!

Now back to this super fun and easy cheeseburger egg roll recipe from the Skinnytaste Meal Prep cookbook!

These air fryer egg rolls are stuffed with all the delicious toppings from a burger — lots of cheddar cheese, meaty mushrooms, and salty pickles. Yum! 

You can also swap any of these suggested fillings with your favorite burger mix-ins such as jalapeno or chopped bacon! Bacon cheeseburger egg rolls! Need I say more?

How to Make Cheeseburger Egg Rolls

First prep the veggies for these cheeseburger egg rolls. Chop the mushrooms, onions and garlic.

Next, preheat some oil in a large skillet over medium-high heat. Add the mushrooms and cook for a couple minutes until they’re soft.

Next, add the ground turkey to the pan and season with salt.

(Just a note, I removed the mushrooms before this step because I have a spouse who loathes mushrooms. I added them back later on to a batch that were for me. I removed some of the filling later on for him sans mushrooms. I love how you can customize recipes like this to your family's taste!)

Brown the turkey meat, using a wooden spoon to break it up into bite-sized pieces, until it’s just cooked through. This should only take about 4-5 minutes.

Add the onion, garlic, and mustard. Continue to cook for 2 to 3 minutes, stirring occasionally, until the onions are soft. 

Lastly, drain the meat mixture in a colander and transfer it to a mixing bowl.

Stir in the cheddar cheese.

By this point, everything is ready to be rolled up into the egg roll wrappers!

How to Roll Egg Rolls

Rolling egg rolls can be a little tricky the first few times you do it. But it gets easier after you get the hang of it.

Before you begin, fill a small bowl with water and place it near your work station. You’ll be using the water to seal up the wrappers.

Be sure to cover your egg roll wrappers with damp paper towels. You don't want the edges and corners to dry out, it will make it harder to roll egg rolls!

Start by laying one egg roll wrapper in front of you so that it’s positioned like a diamond.

Spoon a little bit of the meat mixture onto the bottom third of the wrapper and top with a teaspoon of chopped pickles. 

Carefully lift the corner closet to you and gently wrap it around the filling. 

Now, take the right corner and fold inwards.

Fold the left corner inwards.

Continue to roll towards the top corner forming a tight seal. 

Using your finger, wet the top corner and the edges and finish rolling it. Set the egg roll seam side down on a plate and repeat.

Don't they look pretty?

How to Cook Cheeseburger Egg Rolls in an Air Fryer 

Preheat the air fryer to 370 degrees F. Spray the cheeseburger egg rolls with olive oil spray being sure to coat evenly.

Cook the egg rolls for about 7 minutes until crispy and golden brown, being sure to flip the egg rolls halfway through the cooking process to ensure even browning.

How to Freeze Cheeseburger Egg Rolls

If you don’t want or need to fix this entire batch of egg rolls, you can also freeze them and cook them later! 

To freeze: place the unprepared egg rolls onto a parchment paper lined baking sheet. Freeze for at least 30 minutes. Then, put them into a plastic food storage bag, remove as much air from the bag as possible, and tightly seal.

I always label the bag with the recipe name, date it and put the baking or air fryer instructions so when you're ready to cook them, you're not guessing what it's in the bag and how to cook them.

What goes with Cheeseburger Egg Rolls?

This baked cheeseburger egg roll recipe is a perfect snack while watching a game, especially with that special sauce! The special sauce is perfect for dipping and is unbelievably simple!

You just combine some light mayonnaise, ketchup, mustard, and dill pickle juice in a bowl to make the special sauce — and it’s ready to serve.

If you're not a sports fan, they're great for lunch or dinner, served with lettuce and tomatoes on the side.

Let me know if you make this recipe! I would love to hear about it in the comments. And don't forget to pick up the Skinnytaste Meal Prep cookbook!

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Cheeseburger Egg Rolls from Skinnytaste Meal Prep

These egg rolls are filled with everything you love about your favorite burger- pickles, mushrooms, and cheddar. They're perfect for snacking while watching a game, but if you're not a sports fan, like me, they're great for lunch or dinner, served with lettuce and tomatoes on the side. You can also swap your favorite burger mix-ins such as chopped bacon or jalapeno! My best advice for making egg rolls is to be sure there is no extra moisture in the filling. You can cook them all at one time if you're entertaining, or you can freeze the ones you don't cook- they bake from frozen beautifully.

Servings 7

Ingredients

• 1 teaspoon olive oil
• 1 cup white mushrooms chopped
• 1 1/4 pounds 93% lean ground turkey
• 1 teaspoon Kosher salt
• 1 small onion chopped
• 3 garlic cloves chopped
• 1 teaspoon yellow mustard
• 1 cup shredded cheddar cheese
• 14 egg roll wrappers
• 5 Tablespoons finely chopped pickles drained on paper towels
• Olive oil spray

Special sauce (for dipping)

• 1/4 cup light mayonnaise
• 1 1/2 Tablespoons ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon dill pickle juice

Instructions

• Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook for 2 to 3 minutes, stirring occasionally, until soft. Add the turkey and salt. Brown the meat, using a wood spoon to break it into small pieces, until just cooked through, 4 to 5 minutes. Add the onion, garlic and mustard, and cook for 2 to 3 minutes, stirring occasionally, until soft.
• Drain the meat in a colander, then transfer to a mixing bowl and mix in the cheese.
• One at a time, place an egg roll wrapper on a clean surface, positioning it in a diamond shape in front of you. Spoon 1/4 cup turkey mixture onto the bottom third of the wrapper. Top with about 1 teaspoon pickles. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Carefully lift the bottom point nearest to you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Repeat with the remaining wrappers and filling.
• Serve Now: Spray all sides of the egg rolls with oil and rub with your fingers to evenly coat. Preheat an air fryer to 370 degrees F. Cook the egg rolls in batches for about 7 minutes, turning halfway through, until golden brown. Serve immediately, with dipping sauce on the side (if using).
• Freeze and Serve Later: Before cooking the egg rolls, transfer to freezer bags, squeeze out as much air as possible, and seal. To cook from frozen, preheat an air fryer to 320 degrees F and cook for 12 to 14 minutes, turning halfway through, until golden brown and crisp. Serve immediately, with dipping sauce on the side (if using).
• No Air Fryer, No Problem! Bake for 12 to 16 minutes in a 400 degrees F oven, flipping halfway through. From frozen, cook for 18 to 20 minutes at 375 degrees F flipping halfway through.

Special sauce (for dipping)

• In a small bowl combine light mayonnaise, ketchup, mustard and dill pickle juice.

Notes

Reprinted from Skinnytaste Meal Prep © 2020 by Gina Homolka. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC.

Other Egg Roll Recipes:

Vietnamese Egg Rolls
Chinese Egg Rolls
Avocado Egg Rolls

Disclosure: This post is sponsored by Clarkson Potter. I only work with brands that I love and share with you my own opinions. There are affiliate links in this post.

The post Cheeseburger Egg Rolls from Skinnytaste Meal Prep appeared first on The Little Kitchen.

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.

I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.

It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.

But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.

What Steak for Cheesesteak

The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.

And perfection.

If you don't want to leave your house and have amazing ribeye steaks delivered to you. You should check out this deal on Perdue Farms!

Deal alert: check out this Niman Ranch Bundle from Perdue Farms that's 40% off!

They offer free shipping for orders over $159.99 too!

How to Make Philly Cheese Steak

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!

In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.

All done! Remove mushrooms and onions from the pan and put them on a plate for now.

I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.

All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Cheesesteak Sandwich for Pepper Lovers

Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.

Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Cheesesteak for Mushroom Lovers

Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

I prefer provolone only. Add the cheese on top!

Allow the cheese to melt for 1-2 minutes.

Assemble the Cheesesteak Sandwich

And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Doesn't the steak and cheese look amazing? Now I'm craving another one of these.

I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.

And we're ready to roll the cheesesteak sandwiches up.

How to Reheat Cheesesteak

Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.

Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

Check out the video I made, it shows you how easy this recipe is!

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

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Cheesesteaks

Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 4 sandwiches

Ingredients

• 4 hoagie rolls sliced (We love the Publix hoagie rolls!)
• 1/2 green pepper sliced
• 1 large white onion cut in half and sliced thick
• 8 oz mushrooms sliced
• 1.25 to 1.5 pounds beef ribeye steaks sliced thinly across the grain and then chopped roughly again so they are small pieces
• salt & pepper
• 3 1/2 Tablespoons salted butter
• 8 slices of cheese Provolone or Muenster

Instructions

• Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
• Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
• Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
• Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
• Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
• Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

Notes

Notes: If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.

Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!

Pin it for Later

Originally shared on June 19, 2012. Was updated in 2019.

The post Cheesesteak Recipe appeared first on The Little Kitchen.

You know how much I love cooking in my slow cooker, Crockpot Whole Chicken to Slow Cooker Turkey, I'm so excited to share with you how to cook a turkey breast in a slow cooker today!

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

It's really easy and it's perfect for Thanksgiving or any holiday!

Spices for Slow Cooker Turkey Breast with Vegetables

• salt
• ground black pepper
• ground white pepper
• garlic powder
• onion powder
• dried thyme
• paprika

I have a quick video for you to watch in this post and I know you'll find it really helpful!

How to Make Slow Cooker Turkey Breast

I mix all of the rub ingredients together first and then smash and peel the garlic. Cut up the vegetables and add them to the slow cooker. Pour the chicken broth on top.

Quarter the lemon.

Pat the turkey breast dry.

Rub the garlic all over the turkey breast.

Add the rub to the turkey.

And then I add the lemon to the opening in the turkey breast. I always use lemon when roasting a turkey or chicken. It keeps keep the meat moist and tender.

Put the turkey breast in the slow cooker on top of the veggies and chicken broth.

Cook on low for 3.5 to 5 hours. Remove the turkey breast from the slow cooker and place in a baking dish and broil for a few minutes to crisp up the skin.

I use the broth from the slow cooker to make a gravy in a skillet. I know you'll love this!

It's a no fuss way of making a turkey breast in the slow cooker and makes it easy for your holiday get together!

My favorite kitchen tools for this slow cooker turkey breast:

slow cooker
turkey lifters
baking dish (pictured above) or this one

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Slow Cooker Turkey Breast Recipe

Prep Time 20 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Ingredients

• 1/2 large onion chopped
• 3 carrots ends cut off, cut into thirds
• 2 celery stalks ends cut off, cut into thirds
• one 15-ounce can low sodium chicken broth
• 4 to 5 pound turkey breast with the bone-in
• 4 garlic cloves smashed and peeled
• 1 lemon quartered

Rub Ingredients

• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Gravy Ingredients

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 1/2 teaspoon dried thyme

Instructions

• Add the onion, carrots and celery and broth to the crockpot. Turn on low.
• Mix all of the rub ingredients together in a small bowl.
• Pat the turkey breast dry with paper towels. Rub smashed garlic on the skin. Add spice rub to turkey. Leftover spices put on top of vegetables.
• Add garlic and lemon to the inner cavity of the breast. Place the breast on top of the veggies.
• Cook on low for 3 1/2 to 5 hours, depending on the size of the breast. It should have an internal temperature of at least 160 degrees F.
• Remove the turkey breast using turkey lifters and place in a roasting pan or baking dish. Place in the oven on the broil setting to crisp up the skin, for about 3 to 4 minutes, watching carefully so it won’t burn.

Make the Gravy

• Strain the broth from the slow cooker (mine made about 1 1/3 cups)
• Add 3 tablespoons of butter to a sauce pan and melt. Add flour and mix well, allowing the flour to cook for 3 to 4 minutes.
• Slowly add the strained broth and mix, until desired consistency. Allow to simmer and thicken. Add water if needed to thin out the gravy (about 2 to 3 tablespoons).
• Add dried thyme and salt and pepper to taste. Serve with the turkey breast.

More recipes for you to check out!

Crockpot Whole Chicken
Cook a whole turkey in a slow cooker: Crockpot Turkey
Roast Turkey with Wine and Herbs
Slow Cooker Turkey Breast with Gravy
Use your leftovers to make this Turkey Tetrazzini or Turkey Stuffed Peppers

The post How to Cook a Turkey Breast in the Slow Cooker appeared first on The Little Kitchen.

I’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

Can you believe I have never made salsa at home before? I never bothered trying to make it at home and now that I have, I LOVE it.

I'm going to show you how to make salsa and it's so easy. Takes less than ten minutes and super easy with Tuttorosso canned tomatoes!

Our favorite tomatoes, Tuttorosso cares so much about quality ingredients.

I open the can and then start prepping the other ingredients.

Add the lime juice, garlic, onion, jalapeno and green pepper to a food processor.

And pulse for a few seconds. Right about now, you will be smelling all of the goodness!

Pour in the tomatoes!

They are red and gorgeous…don't they look amazing!

Pulse for a few seconds…

And you get this goodness! But wait, you need to refrigerate so all of the flavors can combine.

For an amazing salsa! It's so easy! It lasts for a few days in the fridge.

And the amazing aroma of this salsa…you will want to put this on everything! See, how to make salsa, was so easy, right?

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Homemade Salsa Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 cups approx.

Ingredients

• 1 lime juiced
• 2 large garlic cloves peeled and roughly chopped
• 1/2 medium onion roughly chopped
• 1 jalapeno roughly chopped (ribs removed)
• 1/4 green pepper roughly chopped
• 1/2 to 1 teaspoon salt
• 28 ounce can Tuttorosso diced tomatoes

Instructions

• Add lime juice, garlic, onion, jalapeno and green pepper to the a food processor. Pulse for a few seconds.
• Add salt and Tuttorosso diced tomatoes to the food processor. Pulse until chopped and blended to your preference. Taste and add more salt if necessary.
• Pour salsa into an airtight container and refrigerate for at least 30 minutes before serving. You can make this ahead of time for a party or get together!

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions. Thank you for supporting the brands that I work with so I can keep doing what I love here on The Little Kitchen!

The post How to Make Salsa appeared first on The Little Kitchen.

This recipe was originally published June 14, 2010. I recently updated this post with new photos!

These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come served with pork and shrimp and they are served cold.

These spring rolls are served with a grilled lemongrass beef and onions as well as red or green peppers and are served hot, immediately after the beef and veggies are cooked. My Mom has been making this recipe for as long as I can remember. My husband calls them Viet Fajitas…because of the onions and peppers…which Curtis totally suggested to my Mom! And she happily incorporated! The Vietnamese name for this dish is: Besides pho (Vietnamese beef noodle soup), this dish is my other favorite Vietnamese dish. I have many memories of crowded dinner tables…the table full of condiments and a butane-powered camping stove. My Mom would stir-fry the lemongrass beef right there and everyone around the table passed around ingredients. We rolled the spring rolls and ate them as soon as they were rolled right at the table. BTW, my Mom even calls them Viet Fajitas now.

One other thing, you can totally substitute the beef for grilled shrimp or serve it with both!

I like to use really thin (vermicelli) rice noodles. This brand of rice paper is my favorite! They can be found at your local Asian or Vietnamese grocery store.

Boil the rice noodles according to the package instructions.

Prep the cilantro, the onions, peppers and then prep the beef.

Heat a nonstick skillet and melt some butter. Everything is better with butter!

Cook the beef, onions and peppers in batches. See the sear marks on the beef?

Now, let me show you how to roll a spring roll.

First, wet the rice paper on both sides, no need to soak. Just a quick wetting. You want it to be completely wet but you don't want it to soak that it becomes way too soft. Place the paper on a plate and wait about 30 to 45 seconds. (I usually have two plates prepped and ready to go, wet two pieces at a time, one on each plate.)

I add the beef, peppers and onions on the lower third of the round spring roll wrapper. Add the lettuce and the rice noodles. (I really should have used a non-white plate to show you.)

Be careful to not overfill. My brother is a master of overfilling and it never breaks…I'm not that talented!

Fold over the sides.

Grab the bottom, end closest to you, tuck it in and start rolling up.

And there you have it! Easy peasy!

So there is two ways of doing this…

I told you how we sit around a table and my Mom would cook the beef right there at the table.

Another way is cooking the beef and veggies in the kitchen and then wrapping the spring rolls as you go along and then eating them after you're done wrapping a bunch of them up. That's the way Curtis prefers to do it. And it's less mess on our table for us.

He likes to make a whole pile of them whereas while I'm cooking the beef on the stove, I'm wrapping and rolling and eating!

This dish is so popular with my family and with friends! I could have these every week!

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Grilled Lemongrass Beef Spring Rolls

Ingredients

• 1 package rice noodles cooked according to instructions on the package
• lettuce cilantro, sliced jalapenos (optional)
• 1 medium onion cut in half and thinly sliced
• 1 green bell pepper cut into thin strips
• 1 1/2 teaspoons chopped lemongrass
• 3 garlic cloves minced
• 2 pounds London Broil beef sliced thinly across the grain, cut into 1-inch x 2-3-inch pieces
• 1/2 to 1 pound shrimp peeled and deveined (optional)
• 4 Tablespoons oyster sauce
• 2 Tablespoons sesame oil
• 4 to 6 Tablespoons unsalted butter for each batch of cooking
• 1 package rice paper
•  

Instructions

• Start a large pot of boiling water and cook rice noodles according to instructions on the package. Watch carefully, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Shake the colander several times to drain the water. Place on a large plate and set aside and allow the noodles to dry.
• Prep and clean the lettuce, cilantro and jalapenos.
• Prep the onion, pepper, lemongrass and the garlic.
• Slice the beef and place in a large bowl along with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least 15 minutes and up to a few hours in the refrigerator.
• Heat a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Allow the butter to melt and add beef  with 1/2 to 1 Tbsp of butter. Cook beef (& shrimp) along with a little bit of peppers and onions in small batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you have cooked all of the meat. (You may need to wipe the skillet clean in between batches so you don't burn the beef.)
• Roll into spring rolls with rice noodles, lettuce and cilantro along with the beef and shrimp (if using). Serve immediately.

Tips:

• Be sure to not overfill the skillet, cook the beef in batches. If you overfill, the meat will not brown quickly and you will have overcooked your beef and make it tougher.
• Always, watch the noodles very carefully, they cook very fast in some cases in just 3 minutes! Drain in a colander and drain. You definitely want to drain and rinse with cold water because you do not want them to stick together. Allow them to cool and I like to warm them up in the microwave for about 30-45 seconds before adding them to the rice paper.
• If you want to do shrimp as well, marinate in a separate container from the beef. I often stir fry it along with the beef unless someone does not eat beef or is allergic to shellfish.

The post Vietnamese Spring Rolls with Grilled Lemongrass Beef appeared first on The Little Kitchen.

You guys, it's spring!! Time for picnics and just plain enjoying the outdoors! For spring, I love love pasta salads.

So when Hidden Valley® Ranch and Walmart reached out to work together, I knew I wanted to make a pasta salad with Hidden Valley's new Sriracha Ranch dressing…so perfect, right?

I bought all of my ingredients at Walmart, it's a great place to get ingredients to make delicious meals.

First, grill two ears of corn. I love grilled corn in pasta salad!

Cut up your red pepper.

Dice it up for the salad.

Love love, grape tomatoes…quarter these up for the salad.

Dice up half of a cucumber.

After the corn is grilled, cut off the kernels for the salad.

Set up all of your ingredients.

Including the Hidden Valley Ranch Sriracha dressing, one of their new dressings they just launched. It tastes like the ranch dressing you know and love and at the end, you get a kick with the sriracha!

Check out their other new Ranch dressings: Buffalo, Honey BBQ and Cilantro Lime, all available at Walmart!

Combine the corn, red pepper, onion and cucumber in a large mixing bowl. Mix in the pasta too.

Then, add the Hidden Valley Ranch Sriracha dressing.

Mix it together, add the tomatoes and mix again. Refrigerate for at least 30 minutes. After refrigerating, remove the pasta and mix it again. You might need to add more dressing at this point.

Serve the pasta salad with sliced green onions, sesame seeds and lime wedges. This is the perfect salad for a picnic, a potluck or a great side for a weekend meal. You will LOVE it, I just know it!

To try this sriracha dressing and Hidden Valley Ranch's other new dressings: buffalo, honey BBQ and cilantro lime…be sure to check out this coupon (psst! it's a coupon for $0.75 off any 12 oz or 16 oz bottle of Hidden Valley Ranch)!

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Sriracha Ranch Pasta Salad Recipe

Ingredients

• 12- ounce package tri-color rotini pasta cooked according to package instructions
• 2 ears of fresh corn uncooked
• 1 red pepper chopped
• 1/4 red onion diced (about 1/2 cup)
• 1/2 cucumber chopped (about 1 cup)
• 1/2 cup Hidden Valley Ranch Sriracha dressing plus additional for serving
• 1 lime cut into wedges
• 8 ounces grape tomatoes quartered
• 3 green onions sliced
• 1 Tablespoon sesame seeds

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the pasta. After the pasta cooks, set it aside and allow it to cool.
• While the water is boiling, heat a grill pan on medium hight for 5 to 7 minutes. Cook corn for 4 to 5 minutes on each side, about 10 to 12 minutes. (Being careful not to burn the corn.) Allow to cool on a plate and then cut the kernels off.
• Prep your other vegetables.
• In a large mixing bowl, add corn, red pepper, onion and cucumber. Mix together well with a rubber spatula. Add pasta and mix together. Add Hidden Valley Ranch Sriracha dressing and mix together. Squeeze a couple of lime wedges into the bowl with the pasta salad.
• Add to the bowl with the pasta salad, grape tomatoes and mix well. Refrigerate the pasta salad covered for at least 30 minutes.
• Before serving, mix the pasta salad and add more Hidden Valley Ranch Sriracha dressing if necessary. Serve the pasta salad with green onions, sesame seeds and lime wedges.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

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