Asian Beef Wrappers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
8
- Ingredients
- 1 stalk Lemongrass (outer leaves removed, quartered lengthways, finely chopped)
- 1 shallot (peeled and finely chopped)
- 1 Tbsp Vietnamese Fish sauce
- 1 Tbsp soy sauce
- 1 tsp sugar
- 2 Tbsps Oil
- 2 ½ cups Beef fillet (sliced)
- 3 ½ ozs thin Rice noodles
- 1 Lettuce (thick stalks removed)
- 2 cups Bean sprout
- ½ bunch cilantro (leaves)
- 12 sheets vietnamese Rice paper (approx. quantity, approx. 24 cm ?)
- Ginger lime sauce
- 1 clove garlic cloves (peeled, chopped)
- 0.333 cup fresh ginger (peeled, chopped)
- 2 chili peppers (roughly chopped)
- 3 Tbsps sugar
- 2 Tbsps Lime juice
- 4 Tbsps Vietnamese Fish sauce
Preparation steps
1.
Mix the lemon grass and shallot with the fish sauce, soy sauce, sugar and oil. Marinate the beef in the sauce for 20 minutes.
2.
Soak the rice noodles in cold water for 30 minutes, then cook for 1-2 minutes, following the packet instructions, until al dente. Drain and leave to cool.
3.
Remove the beef from the marinade and fry or grill for 3 minutes on each side in a non-stick pan. Let cool and slice into very thin strips, using a sharp knife.
4.
Dip each rice paper sheet separately in cold water, remove and leave between damp tea towels to soften. Lay one rice paper sheet on the work surface and place a lettuce leaf in the middle. Add 2 tbsp noodles, beef strips, 1 tbsp bean sprouts and a few coriander leaves, forming everything into a long heap. Fold the sides of the rice paper inwards and roll up firmly.
5.
For the sauce, mix the garlic, ginger and chilli with the sugar and pound to a fine paste with pestle and mortar. Mix in the lime juice, fish sauce and 3 tbsp water.
6.
Cut the spring rolls in half and serve with the sauce.
