Brisket Spring Rolls

8 steak briskets (Make sure you have thin steak briskets. Thin enough that they can be rolled around other things.)

2 carrots

1 squash

1 zucchini

1 tablespoon vegetable oil

Lawyr's season salt to taste
8 cups spinach 

*Julienne or allumette style, cut the carrots, zucchini and squash. (*Basically cut them into match sticks.)

Season both sides of the steaks.

Then place a small amount of each of the veggies at one end of the steak.

Start to roll them and then *place 2 tooth picks through the steak. *About 2 finger lengths in on both sides.

Heat the oil over medium high heat.

Place the steaks in the hot pan or griddle, browning each side of the steak.

Cook about 5 -7 minutes total.

Plate each plate with 2 cup of spinach.
Slide the toothpicks out of each roll.
Place 2 brisket rolls, on top of spinach.
Serve, the juices from the steak and veggies taste really good on the spinach so you won't need any dressing.
Makes enough for four.

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