Name: Lemongrass and beef rice paper rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: cooking oil spray; 180 gram beef fillet, minced finely; 227 gram can water chestnuts, rinsed, drained, sliced thinly; 10 centimetre stick (20g) fresh lemongrass, chopped finely; 2 green onions, sliced thinly; 1 fresh long red chilli, sliced thinly; 1 tablespoon lemon juice; 1 tablespoon kecap manis; 1 tablespoon fish sauce; 12 x 21cm rice paper rounds; 12 large fresh mint leaves; 1 1/2 cup (120g) bean sprouts; 12 sprigs fresh coriander; 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon lemon juice; Lemon chilli dipping sauce; 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon lemon juice

Lemongrass and beef rice paper rolls

You can make these lemongrass and beef rice paper rolls ahead of time, just place them seam-side down on a tray lined with plastic wrap, cover with damp paper towel and refrigerate until ready to serve.

Serves 4

Cook

30M

Ingredients

cooking oil spray

180 gram beef fillet, minced finely

227 gram can water chestnuts, rinsed, drained, sliced thinly

10 centimetre stick (20g) fresh lemongrass, chopped finely

2 green onions, sliced thinly

1 fresh long red chilli, sliced thinly

1 tablespoon lemon juice

1 tablespoon kecap manis

1 tablespoon fish sauce

12 x 21cm rice paper rounds

12 large fresh mint leaves

1 1/2 cup (120g) bean sprouts

12 sprigs fresh coriander

1/4 cup (60ml) sweet chilli sauce

2 tablespoon lemon juice

Lemon chilli dipping sauce

1/4 cup (60ml) sweet chilli sauce

2 tablespoon lemon juice

Method

1.To make the lemon chilli dipping sauce; combine both ingredients in a small bowl.

2.Heat a medium frying pan over high heat. Spray with cooking oil spray for 1 second. Cook mince, stirring, for about 5 minutes or until browned. Stir in the chestnuts, lemongrass, onion, chilli, juice, kecap manis and sauce. Cool.

3.Dip one rice paper round into bowl of warm water until soft; place on a board covered with a clean tea towel. Top with one mint leaf, one heaped tablespoon of mince mixture, sprouts and coriander sprig. Fold and roll to enclose filling.

4.Repeat step 3 to make a total of 12 rolls.

5.Serve with lemon chilli dipping sauce.

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