Name: Teriyaki beef rice paper rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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

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

Makes 12 Item

Prep

20M

Cook

10M

Marinate

10M

Total

30M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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