Kid-friendly lemongrass beef rice paper rolls
Beef summer rolls recipe
Serves
5
Prep Time
20 mins
Cook Time
10 mins
When it comes to keeping the family fed and happy, these Lemongrass Beef Rice Paper Rolls, by renowned New Zealand chef Andrew Clarke, will do the trick!
They're nutritious and delicious, colourful, and easy to make. The dipping sauce combines sweet and spicy flavours, complementing the tender beef mince perfectly.
Recipe courtesy of Greenlea Butcher Shop.
Fresh and bursting with flavour, these lemongrass beef rice paper rolls are perfect for the whole family. The dipping sauce combines sweet and spicy flavours, complementing the tender beef mince perfectly.
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ShareIngredients
500g Quality Mark beef mincei
1 Tbsp canola oil
2 Tbsp finely chopped lemongrass
2 garlic cloves
crushed2 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp palm sugar
can use brown sugar1 Tbsp lime juice
¼ cup lime juice
¼ cup palm sugar
¼ cup water
2 Tbsp fish sauce
½ red chilli
deseeded, finely diced
250g rice paper
¼ cup peanuts
roasted and chopped½ medium Lebanese cucumber
cut into short, thin strips2 medium carrots
cut into short, thin strips100g snow pea sprouts
½ red capsicum
cut into short, thin strips4 spring onions
cut into short, thin strips¼ cup fresh coriander
picked and washed
Method
Brown the mince in a hot pan with a little canola oil, stirring often.
Once well coloured add in the garlic and lemongrass, continue to cook for a further 3-4 minutes.
Add in the soy, fish sauce and palm sugar, cook for a further 3-4 minutes.
Add in the lime juice to finish, set aside.
Combine all the ingredients in a bowl.
Stir until sugar has dissolved.
Have all of the vegetables lined up next to your chopping board.
Fill a medium bowl half way with cold water.
One at a time dip a sheet of rice paper into the water for around 20 seconds, the rice paper should become flexible but not completely soft.
Place the rice paper on your chopping board, add 2 Tbsp of the beef mix from the centre of the paper going towards the top edge.
On top of the beef lay a little of each vegetable and a coriander leaf.
Fold the paper over on top of itself then roll it up keeping it as tight as possible without breaking the paper, you can leave them open at one end or wrap them up as you wish.
Make one at a time to begin with then move to 2-3 at a time as you feel comfortable, the rice paper will become softer as it sits, either serve straight away or cover with a damp cloth to prevent drying out.
Dip in the Nuoc Cham dipping sauce and enjoy.
Nutrition Information per Serving (482g)
Based on 4 rolls per serve
