This is my take on a recipe from my mum, and is inspired by Vietnamese cuisine.
INGREDIENTS
Makes 10
ROLLS
1/2 Carrot
1/2 Cucumber
1/2 Red Capsicum
1/2 Bunch Coriander
2 Cups Alfalfa Sprouts
300g Beef Rump
1/3 Cup Soy Sauce
2 Tbsp Sesame Oil
10 Dried Rice Paper Round Sheets
SAUCE
4 Tbsp Soy Sauce
1 Tbsp Sesame Oil
Juice from 1/2 Lime
1/2 Tsp Chilli Flakes
METHOD
ROLLS
1. Slice the beef into 10 roughly even strips.
2. Use a fork to thoroughly combine the sesame oil and soy sauce.
3. Place the beef strips into the sesame soy marinade, coating each, and set aside (in the fridge if it’s a hot day) for 30-60 minutes.
4. Meanwhile, slice the capsicum, cucumber and carrot into 10 even strips each (you may have some left over).
5. In a nonstick fry pan, over high heat, cook the beef strips for 1-2 minutes, then turn them and cook for a further 1-2 minutes on the other side.
6. Set up a work station with each of the raw vegetable ingredients, rice paper, cooked beef strips and a bowl filled 2/3 with hot water, plus a flat surface near by for assembly.
7. Hydrate the first rice paper sheet in the bowl of water (consulting packet instructions) then place it on the flat surface.
8. In the centre of the hydrated rice paper, place a sprig of coriander, followed by one each of the vegetables, a beef strip and a generous pinch of sprouts.
9. Fold the top and bottom of the rice paper toward the centre , followed by the left side, and then roll from the centre toward the right side to seal your first beef rice paper roll (with practice this becomes easy).
10. Repeat with the following 9 rolls. Set them aside and avoid having them touch each other as they may stick.
SAUCE
Combine all sauce ingredients thoroughly using a fork. Dip the rolls in the sauce and enjoy.
