Teriyaki beef rice paper rolls

Delight your guests or the family with these zesty, fresh rice paper rolls.

  • 20 mins preparation
  • 10 mins cooking
  • 10 mins marinating
  • Makes 12 Item
  • Print


Teriyaki beef rice paper rolls
  • 500 gram beef rump steak, trimmed
  • 1/4 cup teriyaki sauce, plus extra to serve
  • 1 clove garlic, crushed
  • 12 rounds rice paper
  • 1/2 bunch fresh mint, leaves picked
  • 1/4 pineapple, peeled, thinly sliced
  • 100 gram cooked, drained, chopped vermicelli noodles


Teriyaki beef rice paper rolls
  • 1
    In a small bowl combine beef, teriyaki sauce and garlic. Marinate 10 minutes.
  • 2
    Heat an oiled frying pan on high. Cook beef 3-4 minutes each side. Rest 5 minutes. Slice thinly.
  • 3
    Working with one rice paper at a time, dip into warm water to soften. Place on a clean tea towel. Arrange 2 mint leaves across paper, leaving 4cm on both sides. Top with 2 pineapple slices, 2 beef slices and ¼ cup noodles.
  • 4
    Fold over the edge facing you, then both sides. Roll up to enclose. Repeat with remaining ingredients. Serve with extra teriyaki sauce.


You can use chicken or pork in place of beef, if preferred.

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