Vietnamese Rice Paper Rolls with Steak
Fresh Rice Paper Rolls with Taste Explosion
20
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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High Iron
Low Sodium
Beef,
Family Favourites,
Everyday,
Lunch,
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 (482g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2471 (590)kJ
Protein
32.9g
Total Fat
26.2g
Saturated Fat
8.4g
Carbs
53.1g
Sugars
10g
Sodium
267mg
Iron*
3.7mg
* Percentage of recommended daily intake (Aust/NZ)
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