Beef summer rolls

A taste of Vietnam for your dinner table

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Serves

4

Prep Time

30 mins

Cook Time

10 mins

These summer rolls are light and fresh, the perfect addition to a lunchbox or for a light and easy dinner. Change up the vegetable for what is fresh and serve with a quality sweet chilli sauce.

If preparing in advance store in an airtight container and reheat for 15 seconds in a microwave for a soft chewy textured roll.

These summer rolls are light and fresh, the perfect addition to a lunchbox or for a light and easy dinner. Change up the vegetable for what is fresh and serve with a quality sweet chilli sauce.

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Beef + Lamb New Zealand
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Ingredients

Filling
  • 400g Quality Mark beef sirloin steaki

  • 2 Tbsp olive oil

  • a pinch of kosher salt

  • a pinch of black pepper

  • 100g vermicelli noodles

  • 1/2 cucumber

    cut into thin sticks or julienned
  • 1 carrots

    cut into think sticks or julienned
  • 100g snow pea sprouts

  • 1 cup mint leaves

    leaves only
  • 1 cup fresh coriander leaves

To Serve
  • 1 packet rice paper

  • sweet chili sauce

Method

1

Place vermicelli noodles in a large bowl and cover with hot water to soften – cover and set aside for 10 minutes.

2

Season steaks with oil and salt and pepper.

3

Heat a medium frying pan until very hot. Cook steaks for 3-4 minutes then turn over and grill for a further 3-4 minutes for medium rare cooked beef.

4

Remove from pan and cover with foil. Allow to rest for 2-3 minutes then slice into fine strips.

5

Using clean kitchen scissors cut the vermicelli noodles into shorter pieces. Then drain the noodles well.

6

Gather steak strips, drained vermicelli, carrot, cucumber, snow pea shoots, mint and coriander ready for assembly.

7

Rehydrate the rice paper. Grab two large bowls and fill one with warm water. Submerge a sheet of rice paper in water until soft. Place on the rim of the dry bowl to allow any excess water to drain off. Repeat until the rim is full, about 2-3 sheets.

8

To make the rice paper roll, place a coriander and mint leaf towards the lower half of the rice paper. Follow with a couple of slices of steak, some noodles, and a few slices of each vegetable, being careful not to overfill. Turn in the sides and carefully roll up into a cigar shape.

9

Serve with a sweet chilli dipping sauce and extra coriander if desired.

Nutrition Information per Serving (309g)

This nutritional analysis does not include sweet chilli sauce.

Energy
2219kJ (528 kcal)
Protein
27g
Total Fat
14.6g
Saturated Fat
3.9g
Carbohydrate
70.2g
Dietary Fibre
3.5g
Sodium
319mg
Iron
2.9mg
Zinc
3.9mg
Vitamin B12
0.6µg