Beef and vegetable rice paper rolls
lean beef fillet
120 g, (Buy150g), fat trimmed
1½ tbs, 2 cm piece, peeled and grated
sweet chilli sauce
60 ml, (1/4 cup)
rice paper roll wrappers
6 individual, (22cm round sheets)
½ medium, (lebanese, deseeded, cut into matchsticks)
½ small, peeled and cut into matchsticks
2 tsp, (6 large leaves)
2 tbs, (sprigs)
- Heat the oil in a large non-stick frying pan over high heat. Cook the beef for 3–4 minutes each side or until cooked to your liking. Remove from the heat. Add the ginger and 1 tablespoon of the sweet chilli sauce. Turn to coat beef in sauce. Stand beef for 5 minutes before slicing thinly.
- Working with 1 sheet at a time, soak the rice paper in a medium bowl of hot water for 10–20 seconds or until soft. Place on a clean kitchen cloth to absorb excess water.
- Arrange a few slices of beef along the centre of the softened rice paper. Drizzle with ½ tsp of the remaining chilli sauce and top with one-sixth of the cucumber, carrot, sprouts, mint and coriander. Roll up to enclose the filling. Repeat with the remaining rice paper and ingredients.
- Cut rolls in half and serve with the remaining chilli sauce for dipping.