Vietnamese Rice Paper Rolls with Steak
Fresh Rice Paper Rolls with Taste Explosion
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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2 x 200g Quality Mark beef sirloin
1 garlic clove
1 red chilli
deseeded and finely chopped
1 spring onion
1 tbsp chopped fresh coriander
1 tbsp finely chopped 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
100g vermicelli noodles
2 celery stalks
1 Lebanese cucumber
3-4 spring onions
100g snow peas
fresh mint leaves
To Grill Beef
To Make Dipping Sauce
To Make Rolls
Preheat the barbecue grill until hot.
Rub steaks with a little oil, season and place on the hot grill.
Grill for 3 minutes then turn over and grill for a further 3 minutes for medium-rare beef.
Remove from the grill and place on a plate.
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 info
* Percentage of recommended daily intake (Aust/NZ)