Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Add half the cilantro (reserve remaining for rolls), 2 tsp. lime juice (reserve remaining for filling), and 2 tsp. lime zest (all prepared in a later step). Fluff with a fork to combine.

Cover and set aside.

While rice cooks, continue recipe.

Trim cucumber and cut into 1/4" dice.

Mince cilantro, leaves and stems.

Zest lime, halve, and juice.

Coarsely chop peanuts.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add ground beef and Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Stir in soy sauce and sweet chili sauce and bring to a simmer.

Once simmering, stir occasionally until combined and slightly thickened, 1-2 minutes.

Remove from burner. Stir in 2 tsp. remaining lime juice.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Place tortillas on a clean work surface. Divide filling, cucumbers, remaining cilantro, and peanuts equally among tortillas, placing in center (you may have leftover filling). Filling may be hot! Use caution. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly, placing seam-side down. Work while tortillas are still warm, rewarming as needed.

Wipe pan clean and reserve.

Return pan used to cook filling to medium-low heat and add 2 tsp. olive oil.

Working in batches if necessary, place rolls in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.

Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, serving rolls with rice. Halve rolls diagonally, if desired. Bon appétit!