Spicy Beef Rice Paper Rolls2016-07-26
- Yield : 12
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 20m
- 2 tbsps sunflower oil
- 450g beef fillet
- 4 tbsps fresh ginger, 2 cm piece, peeled and grated
- 100ml sweet chilli sauce
- 18 individual rice paper sheets
- 1 cucumber, julienne
- 2 carrots, peeled and julienne
- 100g bean sprouts
- 1 cup fresh watercress
- 6 tbsps fresh coriander
Heat the oil in a large non-stick frying pan over high heat. Cook the beef for 3–4 minutes each side or until cooked to your liking. Remove from the heat. Add the ginger and 1 tablespoon of the sweet chilli sauce. Turn to coat beef in sauce. Stand beef for 5 minutes before slicing thinly.
Working with 1 sheet at a time, soak the rice paper in a medium bowl of hot water for 10–20 seconds or until soft. Place on a clean kitchen cloth to absorb excess water.
Arrange a few slices of beef along the centre of the softened rice paper. Drizzle with 1⁄2 tsp of the remaining chilli sauce and top each with the cucumber, carrot, sprouts, watercress and coriander. Roll up to enclose the filling. Repeat with the remaining rice paper and ingredients. Cut rolls in half and serve with the remaining chilli sauce for dipping.