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Steak Vietnamese Rice Paper Rolls

Fresh Rice Paper Rolls with Taste Explosion

20

Serves

40 mins

Prep Time

6 mins

Cook Time

Fresh and bursting with flavour, these beef and vegetable packed rice paper rolls won’t disappoint. The dipping sauce combines sweet and spicy flavours, complementing the tender beef perfectly.

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High Iron

Low Sodium

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Beef,

Family Favourites,

Everyday,

Lunch,

Ingredients

Beef

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2 x 200g quality mark beef sirloin

Dipping sauce

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1 crushed garlic clove

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1 deseeded and finely chopped red chilli

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1 finely chopped spring onion

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1 tbsp chopped coriander

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1 tbsp chopped fresh mint

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1 tbsp brown sugar

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4 tbsp fish sauce

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2 tbsp rice wine vinegar

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Zest and juice of 1 lime

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1 tbsp roasted unsalted peanut

Filling

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100g vermicelli noodles

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2 thinly sliced carrots

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2 chopped celery

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1 thinly sliced lebanese cucumber

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3-4 chopped spring onion

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100g snow peas

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lettuce

Rolls

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rice paper

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fresh mint

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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.

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Nutrition Information per Serving (482g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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