[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Beef and radish rice paper rolls

Beef and radish rice paper rolls

Total Time
20 min
15 min
5 min


Vermicelli rice noodles

20 g

Rice paper roll wrappers

2 individual

Fresh basil

1 tbs, (12-18 leaves), Thai variety

Red radish

2 large, finely sliced

Deli-sliced roast beef

80 g, thinly sliced

Bean sprouts

2 tbs

Green shallot(s)

1 individual, finely sliced

Butter lettuce

10 g, (2 leaves)


  1. Cook vermicelli noodles following packet instructions. Drain, refresh under cold running water then drain well.
  2. Lay a clean, damp tea towel on a board. Fill a shallow bowl with warm water. Dip 1 rice paper wrapper in the warm water for about 10 seconds, or until pliable. Lay the wrapper flat on the damp tea towel. Layer half the quantities of basil leaves, radish, roast beef, bean sprouts, shallot, prepared vermicelli noodles and lettuce, horizontally across the bottom half of the wrapper. Bring the bottom edge of the wrapper up and over the filling, then fold in sides and continue to roll up firmly to enclose filling. Repeat to make another roll. Cut rolls in half to serve.


Dipping sauce (serves 6): Place ½ teaspoon crushed garlic, ½ teaspoon finely grated ginger and 1 tablespoon each lime juice, soy sauce and sweet chilli sauce in a small bowl and stir to combine. Serve with rice paper rolls.