Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Beef and vegetable rice paper rolls by WW

Beef and vegetable rice paper rolls

10
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Moderate
These fresh and tasty vietnamese-style rolls will disappear from the plate just as quickly as they were made.

Ingredients

Sunflower oil

2 tsp

Beef fillet (tenderloin), raw

120 g, (Buy150g), fat trimmed

Fresh ginger

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)

Cucumber

½ medium, (lebanese, deseeded, cut into matchsticks)

Carrot(s)

½ small, peeled and cut into matchsticks

Snow pea sprouts

40 g

Fresh mint

2 tsp, (6 large leaves)

Fresh coriander

2 tbs, (sprigs)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cut rolls in half and serve with the remaining chilli sauce for dipping.

You might like

You might like