Minted beef rice paper rolls

  • 20 mins preparation
  • 10 mins cooking
  • 10 mins marinating
  • Makes 16 Item
  • Print


Minted beef rice paper rolls
  • 1 1/2 tablespoon fish sauce
  • 2 teaspoon brown sugar
  • 1 clove garlic, crushed
  • 500 gram beef sirloin steak
  • 1/2 cup sweet chilli sauce
  • 2 tablespoon salt-reduced soy sauce
  • 125 gram rice vermicelli noodles
  • 2 teaspoon vegetable or peanut oil
  • 16 22cm round rice paper sheets
  • 60 gram snow pea shoots
  • 1 large carrot, cut into matchsticks
  • 1/2 cup small mint leaves, torn
  • 1/3 cup crushed peanuts


Minted beef rice paper rolls
  • 1
    Combine 1 tablespoon of the fish sauce, sugar, garlic and beef in a medium glass bowl. Cover with plastic wrap and place in fridge for 10 minutes to marinate. Combine remaining fish sauce, sweet chilli sauce and soy sauce in a small jug.
  • 2
    Place noodles in a medium heatproof bowl. Cover with boiling water and set aside for 10 minutes, or until soft. Drain and rinse under cold water. Using scissors, cut noodles into shorter lengths. Return to bowl.
  • 3
    Heat oil in a large frying pan over moderately high heat. Add beef and cook for 3 minutes each side for medium, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil and set aside for 5 minutes, to rest. Slice thinly.
  • 4
    For each roll, dip 1 rice paper sheet in a large bowl of warm water to soften. Place on a clean surface. Top with one-sixteenth of the noodles, then top with beef, snow pea shoots, carrot, mint and peanut. Fold in opposite ends, then roll up tightly to enclose. Transfer to a plate. Serve with chilli dipping sauce.


For a simple meal, replace rice paper sheets with lettuce leaves and place the ingredients on the table so everyone can make their own.

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