Thai Beef Rolls

Busy? We were snowed in this weekend, the stuff started coming down on Thursday and by the time things were over Saturday morning I couldn't take my van out without getting stuck.

But it was actually kind of nice, once everyone was safe inside together I liked how cozy it felt and we played games and ate too much.

So we've been keeping on the "down low" as they say, just enjoying the winter and holiday and pretending that we don't have to go back to work tomorrow.

Here's my recipe for the week, these little sandwich wraps are easy and tasty. The only thing would be to make sure you make enough of the sauce because they're really good with the sauce drizzled on them. I bet you could even substitute the beef for leftover turkey if you wanted to give it a try. Couldn't be bad, could it?

1 1/2 tablespoons lime juice
1 tablespoon sesame oil
1/2 to 1 tablespoon finely minced ginger, depending on how hot you like it
2 teaspoons fish sauce
3/4 teaspoon sugar
4 10-inch flour tortillas
8 thin slices roast beef
2 cups shredded cabbage
1/2 cup julienned carrots

Combine the first six ingredients to make the dressing.

On each tortilla liberally brush some of the dressing then spread two slices of roast beef then divide the shredded cabbage and carrots between the the four tortillas. Serve with extra dressing if desired.

Sponsored by K & M Studios and photographer Megan Burgess