Photo of Summer rolls- beef & radish by WW

Summer rolls- beef & radish

5
5
5
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy

Ingredients

Thai Taste Rice Vermicelli Noodle Nests

20 g

Blue Dragon Spring Roll Wrappers

2 individual

Thai Taste Thai Basil Leaves (Horapha)

8 g

Radish

1 medium, trimmed and very finely sliced

Marks & Spencer Rare Roast Beef Slices

40 g

Beansprouts

1 tablespoons

Spring Onions

2 medium, shredded

Lettuce

1 leaf/leaves, small

Instructions

  1. Bring a small pan of salted water to the boil. Add 20g vermicelli rice noodles and cook for 3-4 minutes, then drain and refresh under cold running water. Drain thoroughly.
  2. Lay a damp tea towel on a board and fill a heatproof bowl with hot water. Dunk 1 Blue Dragon spring roll wrapper in the water, turning until it is translucent and pliable – this will take 10-15 seconds. Lay the wrapper flat on the damp tea towel and blot gently.
  3. Arrange the fillings in layers horizontally towards the bottom edge of the wrapper. Start with 6-8 Thai basil leaves, 1 finely sliced large radish, 40g thinly sliced rare roast beef, a few drained beansprouts in water and 2 shredded spring onions, then finish with the cooked noodles and ½ round lettuce leaf.
  4. Bring the bottom edge of the wrapper up and over the filling, then tightly fold the sides in over it. Continue to roll up, then cut in half. Repeat to make 2 rolls.

Start eating better than ever!