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Vietnamese Rice Paper Rolls with Steak

Fresh Rice Paper Rolls with Taste Explosion

20

Serves

40 mins

Prep Time

6 mins

Cook Time

Kathy Paterson

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

tag

Beef,

Family Favourites,

Everyday,

Lunch,

Ingredients

Beef

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2 x 200g Quality Mark beef sirloin

i

Dipping sauce

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1 garlic clove

crushed

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1 red chilli

deseeded and finely chopped

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1 spring onion

finely chopped

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1 tbsp chopped fresh coriander

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1 tbsp finely 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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juice and grated zest of 1 lime

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1 tbsp roasted unsalted peanuts

Filling

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100g vermicelli noodles

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2 carrots

thinly sliced

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2 celery stalks

chopped

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1 Lebanese cucumber

thinly sliced

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3-4 spring onions

chopped

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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 leaves

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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.

More info

Nutrition Information per Serving (482g)

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

More info

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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