Name: Lemongrass and beef rice paper rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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.

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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