Here is a recipe for delicious rice paper rolls inspired by a recipe James Jensen tried and tested from taste.com.com.au. He has slightly altered the recipe to suit how he makes them at home and also included a few additional items including: Niulife sauce, apple cider vinegar and avocado. These rolls are a great snack and a healthy sandwich alternative for your kids’ lunchbox. You can also experiment with flavours and fillings to your liking.
Ingredients
500g beef rib fillet
¼ cup Niulife Fysh sauce
1 ½ tbsp brown sugar
2 garlic cloves crushed
1 stem lemongrass, pale section only, bruised, finely chopped
1 long red chilli, finely chopped
Olive oil spray
100g rice vermicelli noodles
12 22cm diameter rice-paper sheets
1 large carrot, cut into matchsticks
1 lebanese cucumber, halved, cut into matchsticks
½ cup fresh mint leaves
½ avocado sliced
Dipping Sauce
2 tbsp Niulife Fysh sauce
1 ½ tbsp brown sugar
2 tbsp lime juice
1 tsp of apple cider vinegar
½ long red chilli, halved, seeded, finely diced
Method
Step 1: Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for three mins
to soak. Drain well.
Step 2: Stir the fish sauce, sugar, garlic, chilli and lemongrass in a jug until the sugar dissolves. Season. Place beef in a glass or ceramic dish. Pour over marinade, tossing to coat.
Step 3: Spray a large frying pan with oil. Heat over medium-high heat. Drain beef from marinade. Cook for three minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for five minutes to rest. Thinly slice.
Step 4: To make the dipping sauce, combine the fish sauce, apple cider vinegar, sugar, lime juice and chilli in a jug.
Step 5: To prepare each rice paper roll, dip one rice paper sheet in a bowl of warm water for 30 seconds to soften. Drain on paper towel. Transfer to a plate. Arrange mint leaves, carrot, cucumber, avocado, noodles and beef along the centre. Fold in the ends and roll up tightly to enclose filling. Serve rice paper rolls with dipping sauce.