Beef and Vegetables Vietnamese Rice Paper Rolls
Beef Vietnamese style in these delicious and good looking rolls.
|250 g||Beef schnitzel|
|1 to drizzle||Vegetable oil|
|1 tbsp||Sesame oil|
|1 tbsp||Root ginger|
|½ cup||Mung bean sprouts|
|1 bunch||Fresh mint|
|20 sheets||Rice paper|
|1 to serve||Sweet chilli sauce|
- To prepare filling, slice schnitzel into strips and stir-fry in a hot pan with a little oil to cook and brown all over. Toss with sesame oil, lemon juice and ginger and leave to cool until ready to make rolls. Cut carrot, celery and red pepper into long, thin strips.
- To form rolls, fill a large bowl with lukewarm water. Dip one sheet of rice paper into water until softened. Carefully transfer to a board and fold in half to double thickness. Place a mixture of filling ingredients into the centre, and then roll up to enclose the filling, folding in one end securely as you roll.
- Repeat with remaining rice paper sheets and filling ingredients. Serve with sweet chilli sauce to dip.
Tip: Rice paper sheets are available from supermarkets and Asian food stores. They are made of rice flour, dried until stiff. Before use, they need to be softened in water.
This dish is best matched with
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