Looking for an easy starter when entertaining? Give these Vietnamese lemongrass beef rice paper rolls a go. Light and fresh with a hint of spice, they’re sure to wow your guests.
- Serves4
- Cook time10 minutes
- Prep time20 minutes, (+ soaking & 5 mins resting time)
Ingredients
- 125g rice vermicelli noodles
- 1/4 cup (60ml) fish sauce
- 1 1/2 tbs brown sugar
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 1 stem lemongrass, pale section only, bruised, finely chopped
- 500g Coles Australian Beef Eye Fillet Steak, cut into 2cm-thick steaks
- Olive oil spray
- 1 carrot, peeled, cut into matchsticks
- 1 Lebanese cucumber, halved, seeded, cut into matchsticks
- 2 spring onions, cut into 5cm lengths
- 1 cup mint leaves
- 12 round (22cm-diameter) rice-paper sheets
Dipping sauce
- 2 tbs fish sauce
- 1 1/2 tbs brown sugar
- 2 tbs lime juice
- 1/2 long red chilli, seeded, finely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.Step 2
Stir the fish sauce, sugar, garlic, chilli and lemongrass in a jug until the sugar dissolves. Season. Place beef in a glass or ceramic dish and pour over marinade, tossing to coat.
Step 3
Spray a large frying pan with oil. Heat over medium-high heat. Drain beef from marinade. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.Step 4
To make the dipping sauce, combine the fish sauce, sugar, lime juice and chilli in a jug.Step 5
To prepare each rice paper roll, dip 1 rice paper sheet in a bowl of warm water for 30 secs to soften. Drain on paper towel. Transfer to a plate. Arrange mint leaves, carrot, cucumber, spring onion, noodles and beef along the centre. Fold in the ends and roll up tightly to enclose filling. Serve rice paper rolls with dipping sauce.
Vietnamese lemongrass beef rice paper rolls
- Serves4
- Cook time10 minutes
- Prep time20 minutes, (+ soaking & 5 mins resting time)
Ingredients
- 125g rice vermicelli noodles
- 1/4 cup (60ml) fish sauce
- 1 1/2 tbs brown sugar
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 1 stem lemongrass, pale section only, bruised, finely chopped
- 500g Coles Australian Beef Eye Fillet Steak, cut into 2cm-thick steaks
- Olive oil spray
- 1 carrot, peeled, cut into matchsticks
- 1 Lebanese cucumber, halved, seeded, cut into matchsticks
- 2 spring onions, cut into 5cm lengths
- 1 cup mint leaves
- 12 round (22cm-diameter) rice-paper sheets
Dipping sauce
- 2 tbs fish sauce
- 1 1/2 tbs brown sugar
- 2 tbs lime juice
- 1/2 long red chilli, seeded, finely chopped
Description
Looking for an easy starter when entertaining? Give these Vietnamese lemongrass beef rice paper rolls a go. Light and fresh with a hint of spice, they’re sure to wow your guests.
Method
Step 1
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.Step 2
Stir the fish sauce, sugar, garlic, chilli and lemongrass in a jug until the sugar dissolves. Season. Place beef in a glass or ceramic dish and pour over marinade, tossing to coat.
Step 3
Spray a large frying pan with oil. Heat over medium-high heat. Drain beef from marinade. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.Step 4
To make the dipping sauce, combine the fish sauce, sugar, lime juice and chilli in a jug.Step 5
To prepare each rice paper roll, dip 1 rice paper sheet in a bowl of warm water for 30 secs to soften. Drain on paper towel. Transfer to a plate. Arrange mint leaves, carrot, cucumber, spring onion, noodles and beef along the centre. Fold in the ends and roll up tightly to enclose filling. Serve rice paper rolls with dipping sauce.