Vietnamese rice paper rolls with steak
Fresh rice paper rolls
4
Serves
40 mins
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
Fresh and bursting with flavour, these beef and vegetable packed rice paper rolls won’t disappoint and are an excellent way to use leftover steak. The dipping sauce combines sweet and spicy flavours, complementing the tender beef perfectly.
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Ingredients
Beef
2 x 200g Quality Mark beef sirloin
i
Dipping sauce
1 garlic clove
crushed
1 red chilli
deseeded and finely chopped
1 spring onion
finely chopped
1 Tbsp chopped fresh coriander
1 Tbsp fresh mint
1 Tbsp brown sugar
4 Tbsp fish sauce
2 Tbsp rice wine vinegar
juice and grated zest of 1 lime
1 Tbsp roasted unsalted peanuts
Filling
100g vermicelli noodles
2 carrots
thinly sliced
2 celery stalks
chopped
1 Lebanese cucumber
thinly sliced
3-4 spring onions
chopped
100g snow peas
lettuce
Rolls
rice paper
mint leaves
fresh coriander
Method
To Grill Beef
To Make Dipping Sauce
To Make Rolls
To Serve
1
Preheat the barbecue grill until hot.
2
Rub steaks with a little oil, season and place on the hot grill.
3
Grill for 3 minutes then turn over and grill for a further 3 minutes for medium-rare beef.
4
Remove from the grill and place on a plate.
5
Cover loosely with foil and leave to rest and cool.
Nutrition Information per Serving (404g)
This nutrition analysis is based on 4 serves (2 rolls per serve). The dipping sauce in this recipe will be contributing to the total sodium content.
Energy
1420kJ (340 kcal)
Protein
25.8g
Total Fat
9.3g
Saturated Fat
2.9g
Carbs
34.2g
Dietary Fibre
6.2g
Sodium
2114mg
Iron
2.9mg
Zinc
3.6mg
Vitamin B12
0.8µg
