These are a family favourite, the meal that is requested for birthday dinners. Fresh, light and super tasty, your family will love them too.
Rice paper rolls are extremely versatile, combine your favourite protein with some crunchy vegetables and plenty of fresh herbs. The freshness of the herbs and vegetables is important to ensure the texture and flavour of the rolls, fresh is definitely best. The peanut dipping sauce is our favourite but almost any tasty asian inspired sauce would work.
Rice paper rolls
14 Vietnamese rice papers (available from most supermarkets)
1/3 cup Tamari
1 medium garlic clove finely sliced
2 eye fillet steaks thinly sliced across the grain
1 red capsicum, cored and thinly sliced
1/2 Iceberg lettuce, finely shredded
1 bunch coriander leaves, chopped
6 spring onions, thinly sliced
1 bunch mint leaves
1 medium garlic clove, minced
2/3 cup Tamari
3/4 cup creamy peanut butter
1/4 cup rice vinegar
3 tbs honey
1/4 cup water
To make the rice paper rolls
Marinate the steak in 1/3 of a cup of Tamari and one thinly sliced garlic clove for 2 hours.
Fry the meat in the marinade quickly in a medium to hot frypan until just cooked, place in a bowl to cool.
Soak one rice paper in a bowl of warm water for a few minutes until soft and opaque.
Spread the softened rice paper on a clean work surface.
Assemble the ingredients (lettuce, capsicum, cooked beef, coriander, mint and spring onions) on the rice paper, fold the closest end over and under the ingredients, roll up tucking the ends in as you go.
To make the dipping sauce
Combine all of the ingredients in a bowl and whisk thoroughly to combine. You may need to thin with little more water if the consistency is too thick.
Serve in a dipping bowl sprinkled with chopped peanuts.
The rice paper rolls are best served fresh but will keep in the fridge for a few hours if covered in a clean damp tea towel to stop them drying out.
Makes 14 rice paper rolls