Recipe

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.

  • 30 mins cooking
  • Serves 4
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Ingredients

Lemongrass and beef rice paper rolls
  • 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

Lemongrass and beef rice paper rolls
  • 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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