Elk Spring Rolls

Place tenderloin steaks in marinade overnight.

Preheat a grill to medium heat. Cook the marinated steaks for approximately 10 minutes on each side (cooking time will vary based on thickness) until medium-rare. Note: avoid overcooking to reduce game flavor. When done, slice steaks into 1/4″ thick slices (approximately 2-3″ long).

Soak spring roll wrappers, one at a time, in warm water for approximately 15 seconds or until slightly pliable. Layer soaked wrappers in between moist paper towels. 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).

Lay moist wrapper on a plate. Fold one edge of wrapper in – around 1 inch. Place 2 cucumber slices, 2 carrots slices, 2 spinach leaves, and 1/8 cup of rice noodles on folded edge. Place steak slices in middle of wrapper. Starting at the folded edge, roll the wrap and seal the edge. Note: you can fold in edges as you go (like a burrito), or leave ends open.

Repeat process until all have been wrapped! Serve with hot chili sauce, sweet and sour sauce, peanut sauce, or your choice of dipping sauce!

Nutrition Info per 4 rolls: 324 calories, 8 g fat, 3.5 g saturated fat, 26 g protein, 40 g carbohydrates, 8 g fiber