Left Overs into Spring Rolls

Directions

1. Thinly slice the left-over steak into strips (remove any visible fat). If you have cucumber slices in the salad, thinly slice those into matchsticks. Soak one, or two, rice paper rounds in hot water until soft - usually just 5-10 seconds. [I use two and over-lap them a bit to make the filling surface larger.] Stack a bit of steak, cucumbers and salad in the center of the rice paper. Fold two sides of the paper up over the filling toward the center, then fold a third side up toward the center to make an envelope. Next roll up the rice paper around the filling from the long folded side to the end of the fourth side to seal. Wrap each individual spring roll in plastic wrap to keep them moist. Don't put the rolls in a container without individually wrapping them because they will stick together. Store the wrapped rolls in a plastic container to carry in your lunchbox. When ready to eat dip the rolls into Sweet Chili Sauce or Hot Mustard. No heating necessary!