0417382033

 

Plover Wellbeing
Peninsula Home, Shop D7, 1128 Nepean Hwy, Mornington 3931
and 
1 Marmaduke Street Balnarring Beach VIC Australia 3926

©2017 BY JANE PINCOTT - NATUROPATH AND NUTRITIONIST. 
MOUNT ELIZA MORNINGTON MOUNT MARTHA FRANKSTON MCRAE DROMANA BALNARRING ROSEBUD SHOREHAM RED HILL SOMERVILLE HASTINGS MORNINGTON PENINSULA

Vietnamese rice paper rolls with peanut dipping sauce

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.

 

 

 

Ingredients

 

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

 

Dipping sauce

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

 

 

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