Beef Rice Paper Rolls

Cook: 20 minutes 

Ingredients:

300g beef rump steak, fat trimmed

1 tbsp Chinese five-spice powder

6 x 22cm rice paper roll wrappers

1 large cucumber, seeds removed, cut into batons

1 large avocado, thinly sliced

½ red capsicum, thinly sliced

50g vermicelli noodles, cooked according to packet instructions, cooled

¼ cup mint leaves (plus extra, to serve)

To serve: Hoisin sauce and lime wedges 

Method:

Sprinkle steaks on both sides with Chinese five-spice and season.Lightly spray a char-grill pan with oil and heat over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking.Set aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice.

Place a rice paper wrapper in a medium bowl of warm water for 15 seconds or until just softened. Place on a clean, damp tea towel.Arrange beef, cucumber, avocado, capsicum, noodles and mint along the centre of the rice paper wrapper. Fold ends in and roll up firmly to enclose filling.Repeat with remaining rice paper wrappers and filling.

Serve beef rice paper rolls with hoisin sauce, lime wedges and extra mint. 

Tips:

Beef stir-fry strips, sirloin, scotch or eye fillet would also be delicious in this recipe.

Make sure you rest and cool the steak — if too warm the rice paper wrappers will split.

Use your choice of vegetables, herbs and dipping sauce for the rolls, for example, carrot, radishes, bean sprouts, coriander, sweet chilli sauce, soy and chilli sauce. 

Source: Australian Beef