And that’s a wrap: Warm beef rice paper rolls
If your weekday lunches are stuck on repeat, rice paper rolls are a great way to inject some much needed variety. This recipe is full of fresh herbs and Asian flavours but can be easily changed up by using different vegetables or meats.
400 g beef for pan-frying (inside round, rump, tenderloin or striploin)
2 tablespoons olive oil
1 large handful mint
1 large handful coriander (cilantro)
A selection of vegetables, including lettuce, carrot, capsicum, diakon and spring onion
8 small rice paper wrappers
For the sauce:
30 g peanuts
1 handful coriander (cilantro)
5 mint leaves
30 g ginger
3 tablespoons olive oil
2 tablespoons soy sauce
- To make the sauce, toast the peanuts in a dry frying pan and set them aside. Wash and dry the mint and coriander and peel the ginger. Blend all of the sauce ingredients in a food processor and set aside.
- Cut the meat into small slices. Heat 1 tablespoon of the olive oil in a large frying pan over medium–high heat. Cook the meat, tossing frequently, for 2–3 minutes. Set aside and keep warm.
- Wash, dry and shred the mint, coriander leaves and vegetables.
- Dip the rice paper wrappers in lukewarm water, drain and lay out on a work surface. Divide the meat, mint, coriander and vegetables between the wrappers, season with salt and pepper and roll up tightly. Serve with the sauce.
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