Jul 14 2026
Restaurants›Fin Point Oyster Bar + Grille›Steak Spring Rolls Recipe

Steak Spring Rolls Recipe

Inspired by Fin Point Oyster Bar + Grille
Time45m
Serves4

shaved steak, caramelized onions, bechamel cheese sauce, spicy aioli*

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Ingredients

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Steak and Onions

Bechamel Cheese Sauce

Spicy Aioli

Spring Roll Assembly

Method

Steak and Onions

  1. 1

    Prepare the Steak and Onions

    In a skillet over medium heat, add olive oil. Once hot, add sliced onions and sauté until caramelized, about 10-15 minutes. Remove onions and set aside.

  2. 2

    Cook the Steak

    In the same skillet, increase heat to high. Add shaved steak, season with salt and black pepper, and cook until browned, about 3-5 minutes. Combine with caramelized onions and set aside to cool slightly.

Bechamel Cheese Sauce

  1. 3

    Make the Roux

    In a saucepan over medium heat, melt butter. Once melted, add flour and whisk continuously for about 1-2 minutes to form a roux.

  2. 4

    Add Milk

    Gradually whisk in milk, ensuring there are no lumps. Continue whisking until the mixture thickens, about 3-5 minutes.

  3. 5

    Incorporate Cheese

    Add shredded cheese, nutmeg, and salt to the mixture. Stir until the cheese is fully melted and the sauce is smooth.

Spicy Aioli

  1. 6

    Prepare the Aioli

    In a small bowl, combine mayonnaise, sriracha sauce, minced garlic, lemon juice, and salt. Mix well until smooth and set aside.

Spring Roll Assembly

  1. 7

    Assemble the Spring Rolls

    Lay a spring roll wrapper on a clean surface. Place a spoonful of the steak and onion mixture along the bottom edge of the wrapper. Drizzle with bechamel cheese sauce and add a few cilantro leaves (if using).

  2. 8

    Roll the Wrapper

    Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top. Seal the edge with a bit of water.

  3. 9

    Repeat

    Repeat the assembly process with the remaining wrappers and filling.

  4. 10

    Serve

    Serve the spring rolls warm with spicy aioli on the side for dipping.

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