|
Steak Vietnamese Rice Paper Rolls
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.
Prep: 40 mins
Cook: 6 mins
Serves Makes about 20
|
IngredientsBeef
Dipping sauce
Filling
Rolls
|
Method |
Nutrition Information Per Serving
Serving size: 520g| Energy kJ (kcal) | 1917 (458) |
| Protein (g) | 26.3 |
| Fat (g) | 27.9 |
| Saturated (g) | 4.9 |
| Carbohydrate (g) | 21.4 |
| Sugars (g) | 19.6 |
| Sodium (mg) | 402 |
| Iron (mg) | 3.6 |
| Zinc (mg) | 5.0 |
| Vitamin B12 (ug) | 0.7 |
| Vitamin D (ug) | |
| Selenium (ug) | 11.8 |
- Rolls will keep for a few hours in the fridge, but need to have space between them so they don’t stick to each other – a mistake you will only make once! Cover with damp kitchen paper and a lightly dampened clean tea towel to prevent
- Vietnamese rice paper rolls are perfect for lunch in the weekends and holidays. Put all the prepared ingredients out on a table and place 2-3 large bowls of warm water around to soften the rice paper. Let everyone make up their own versions of the rolls to eat.
- Allow your kids to choose the vegetables they want to eat from what's on offer - they might surprise you!
You may also like these recipes...
Serves: 3-4
Prep:
20 mins
Cook:
5 mins
Suitable Cuts: Beef rump, Beef sirloin, Beef scotch fillet
Serves: 4
Prep:
10 mins
+ marinating time
Cook:
25 mins
+ resting time
Suitable Cuts: Lamb Backstrap
Serves: 6-8
Prep:
10 mins
Cook:
5 mins
Suitable Cuts: Rump, Eye Fillet, Sirloin, Scotch
Please wait|
|
BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
|
Beef
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.Dipping sauce
Combine all the ingredients in a bowl. Cover and set aside to allow the flavours to mingle.Filling: Place the vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft, then drain and rinse with cold water. Drain again before using kitchen scissors to snip into smaller pieces, to make vermicelli simpler to work with.
Rolls
Cut steaks across the grain into thin slices. To assemble – dip 1 sheet of rice paper into a bowl of warm water, removing it when soft – after about 1 minute. Place on a clean, dry tea towel on the bench. The rice paper will be pliable and easy to roll.Place a coriander and mint leaf on the rice paper then a slice of steak followed by a tablespoon of filling on top (be careful not to overfill). Turn in the sides and carefully roll up into a cigar shape, making sure that the coriander and mint leaves are visible.
To serve
Place on a serving plate covering with damp kitchen paper as you go, along with a small bowl of the dipping sauce. Repeat the assembly process to make more rolls.