Kid-friendly lemongrass beef rice paper rolls
Beef summer rolls recipe
5
Serves
20 mins
Prep Time
10 mins
Cook Time
Recipe author
Andrew Clarke
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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Ingredients
Lemongrass Beef
500g Quality Mark beef mince
i
1 Tbsp canola oil
2 Tbsp finely chopped lemongrass
2 garlic cloves
crushed
2 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp palm sugar
can use brown sugar
1 Tbsp lime juice
Nuoc cham dipping sauce
¼ cup lime juice
¼ cup palm sugar
¼ cup water
2 Tbsp fish sauce
½ red chilli
deseeded, finely diced
Filling
250g rice paper
¼ cup peanuts
roasted and chopped
½ medium Lebanese cucumber
cut into short, thin strips
2 medium carrots
cut into short, thin strips
100g snow pea sprouts
½ red capsicum
cut into short, thin strips
4 spring onions
cut into short, thin strips
¼ cup fresh coriander
picked and washed
Method
Lemongrass Beef Mix
Nuoc Cham Dipping Sauce
Assembly
1
Brown the mince in a hot pan with a little canola oil, stirring often.
2
Once well coloured add in the garlic and lemongrass, continue to cook for a further 3-4 minutes.
Start Timer
3
Add in the soy, fish sauce and palm sugar, cook for a further 3-4 minutes.
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4
Add in the lime juice to finish, set aside.
Nutrition Information per Serving (482g)
Based on 4 rolls per serve
Energy
2471kJ (590 kcal)
Protein
32.9g
Total Fat
26.2g
Saturated Fat
8.4g
Carbs
53.1g
Dietary Fibre
4.8g
Sodium
267mg
Iron
3.7mg
Zinc
6.3mg
Vitamin B12
2.4µg
