Steak Vietnamese Rice Paper Rolls
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Steak Vietnamese Rice Paper Rolls

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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.
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 6 mins Cook: 6 mins
Serves Makes about 20 Serves Makes about 20
Low Fat Low Fat
Source of iron Source of iron
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  • 2 x 200g Quality Mark sirloin steaks (2-2.5cm thick)

Dipping sauce

  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 spring onion, trimmed and finely chopped
  • 1 tablespoon each of chopped coriander and mint leaves
  • 1 tablespoon soft brown sugar
  • 4 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • finely grated zest and juice of 
  • 1 lime
  • 1 tablespoon roasted and skinned peanuts, optional


  • 100g rice vermicelli
  • 2 carrots, peeled and cut into 
  • thin strips
  • 2 stalks celery, strings removed with a peeler and cut into 
  • thin strips
  • 1 Lebanese cucumber, cut lengthwise, seeded and cut into thin strips
  • 3-4 spring onions, trimmed and cut into thin strips
  • 100g snowpea shoots or mung bean sprouts
  • 2 iceberg or cos lettuce leaves, finely shredded


  • 1 packet rice paper (16cm rounds or larger if you find easier to work with)
  • about 20 mint leaves and 
  • 20 coriander leaves 


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.

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.


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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 434g (based on 5 small or 3 larger rolls per serve)
Energy kJ (kcal) 2192 (524)
Protein (g) 30.1
Fat (g) 9.4
Saturated (g) 3.0
Carbohydrate (g) 75.2
Sugars (g) 10.7
Sodium (mg) 1467
Fibre (g) 6.3
Iron (mg) 3.2
Zinc (mg) 4.4
Vitamin B12 (ug) 0.7
Vitamin D (ug) 0.2
Selenium (ug) 7.1

  • 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!

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