Why This Recipe Works

Spring roll fillings are endlessly versatile. For this version, we opted for skirt steak, which we marinated in a combination of ginger, soy sauce, chopped apple, sesame oil, and other potent ingredients. We seared pieces of the marinated steak and then sliced it across the grain into thin slices, which made this otherwise chewy cut more tender. We tucked the thin slices of steak into rice wrappers along with lettuce, carrots, and apple, which added sweet-tart crispness. For a tangy, sweet, and slightly spicy dipping sauce to serve on the side, we doctored up some reserved marinade with more soy sauce and sugar, and a couple teaspoons of lime juice.

Before You Begin

Skirt steaks come from two different muscles and are sometimes (though not always) labeled as “inside” skirt steak or “outside” skirt steak. We prefer the more tender outside cut, which measures 3 to 4 inches wide and ½ to 1 inch thick. If you can find only the inside cut, which typically measures 5 to 7 inches wide and ¼ to ½ inch thick, halve the steaks lengthwise before cutting them into 3- to 4-inch-long strips in step 1. If you can’t find skirt steak, you can use flank steak. In that case, don’t cut the steak into 3 pieces; instead, leave it whole. Use the large holes of a box grater to shred the carrot.

Instructions

Process 3 tablespoons soy sauce; ½ Granny Smith apple, peeled, cored, and chopped; whites of 4 scallions; 4 smashed and peeled garlic cloves; 2 (½-inch-thick) slices ginger; 2 tablespoons toasted sesame oil; 1 tablespoon sriracha; ½ teaspoon table salt; and ½ teaspoon pepper in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Measure out 1 tablespoon marinade in small bowl then whisk in remaining 2 tablespoons soy sauce, 2 tablespoons lime juice, and 2 teaspoons sugar; refrigerate until ready to serve. Transfer remaining marinade to shallow dish or zipper-lock bag and add 1 pound outside skirt steak, sliced with grain into 3 equal pieces, turning to coat. Cover and refrigerate for at least 4 hours or up to 12 hours.

Remove steak from marinade and pat dry with paper towels. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add steak and cook until browned on both sides, about 2 minutes per side. Continue to cook, flipping steaks about every 30 seconds, until steaks are well browned and register 130 to 135 degrees (for medium), 2 to 4 minutes longer. Transfer to cutting board and let rest for 5 minutes. Slice steak very thin against grain.

Fill shallow dish with 1 inch room-temperature water. Working with one rice wrapper at a time, immerse in water until just pliable, about 5 seconds; lay softened wrapper on clean counter. Arrange 2 tablespoons mint leaves in even layer over rice paper leaving 1-inch border free of mint. Place 1 romaine lettuce leaf on top of mint, covering bottom third of wrapper then add 4 to 5 slices steak, 2 slices Persian cucumber, 2 tablespoons peeled and shredded carrot, 4 apple matchsticks, and 1 tablespoon scallion greens.

Fold bottom edge of wrapper up and over filling then tightly fold both sides in over top. Roll away from you while holding in sides of wrapper until completely enclosed to form tight cylinder. Set aside and repeat with remaining wrappers, mint, lettuce, steak, cucumber, carrot, apple, and scallion greens. Serve with dipping sauce.