Beef summer rolls
A taste of Vietnam for your dinner table
4
Serves
30 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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.
Rate this recipe
Share
Ingredients
Filling
400g Quality Mark beef sirloin steak
i
2 Tbsp olive oil
a pinch of 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
For the Rice Paper Rolls
1
Place vermicelli noodles in a large bowl and cover with hot water to soften – cover and set aside for 10 minutes.
Start Timer
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.
Start Timer
4
Remove from pan and cover with foil. Allow to rest for 2-3 minutes then slice into fine strips.
Start Timer
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
Carbs
70.2g
Dietary Fibre
3.5g
Sodium
319mg
Iron
2.9mg
Zinc
3.9mg
Vitamin B12
0.6µg
