Steak rice paper Rrolls
Perfect recipe for lunchboxes
Serves
4
Prep Time
30 mins
Cook Time
10 mins
These light and fresh rolls look so pretty and are an exciting way to change up the lunchbox or snack time. If preparing in advance store in an airtight container and/or reheat for 15 seconds in a microwave for a soft chewy textured roll.
These light and fresh rolls look so pretty and are an exciting way to change up the lunchbox or snack time. If preparing in advance store in an airtight container and/or reheat for 15 seconds in a microwave for a soft chewy textured roll.
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ShareIngredients
400g Quality Mark beef sirloin steaki
2 Tbsp olive oil
a pinch of kosher salt
a pinch of black pepper
100g vermicelli noodles
1 Lebanese cucumber
cut into thin sticks or julienned1 carrots
cut into thin sticks or julienned100g snow pea sprouts
15g mint leaves
leaves only15g fresh coriander
1 packet rice paper
sweet chili sauce
Method
Place vermicelli noodles in a large bowl and cover with hot water to soften – cover and set aside for 10 minutes.
Season steaks with salt and pepper and oil.
Heat a medium frying pan until very hot. Once pan is smoking add steaks. Cook for 3-4 minutes then turn over and grill for a further 3-4 minutes for medium cooked beef.
Remove from pan and cover with foil. Allow to rest for 2-3 minutes then slice into fine strips.
Using clean kitchen scissors cut the vermicelli noodles into shorter pieces. Then drain the noodles well.
Gather steak strips, drained vermicelli, carrot, cucumber, snow pea shoots, mint and coriander ready for assembly.
Rehydrate the rice paper. Grab two large bowls and fill one with warm water. Submerge a sheet under water until soft. Place on the rim of the dry bowl to allow any access water to drain off. Repeat until the rim is full, about 2-3 sheets.
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.
Serve with a sweet chilli dipping sauce and extra coriander if desired.
