Vietnamese Recipes & Cuisines (Meat)

Meat and Vegetable Rolls Recipe

Ingredients : Serves 4

1 Red

185 ml


2 tablespoons

2 tablespoons

6 cloves

2 tablespoons

500 g

1/2 teaspoon

1 liter

410 g

12 sheets

75 g

10 g


Onion, finely sliced

Rice vinegar

Red chilies, finely chopped

Nuoc cham sauce

Lime juice

Garlic, finely chopped


Beef fillet

Ground black pepper


Chopped tomatoes

Rice paper wrappers (plus a few extras to allow for breakages)

Lettuce leaves, shredded

Fresh mint leaves

Cucumber, sliced

Method :
  • Place the onion and 3 tablespoons of the vinegar in a small bowl. Mix to combine and set aside.

  • To make a dipping sauce, place the chili, fish sauce, lime juice, half the garlic and half the sugar in    a small bowl. Mix to combine and set aside for the favors to mingle.

  • Cut the beef into thin slices, season well with pepper and set aside.

  • Place the water in a large pan and bring it to boil.

  • Add the tomato and the remaining garlic, sugar, vinegar and simmer for 20 minutes.

  • Using a pastry brush, brush both sides of each rice paper wrapper liberally with water. Allow to stand for 2 minutes or until they become soft and pliable. Stack the wrappers on a plate. Sprinkle over a little extra water and cover the plate with plastic wrap to keep the wrappers moist until needed.

  • Place the tomato mixture in a food processor and process until smooth. Return the tomato stock to the pan and reheat to simmering point.

  • Add the beef to the simmering stock. Cook it until it changes color. Place in serving bowl.

  • To serve, place the rice paper wrappers, lettuce, mint and cucumber on a serving platter in separate piles. Each diner takes a wrapper, places a few slices of beef on it along with a little of the lettuce, cucumber, mint and the marinated onion, then rolls it up and dips it in the dipping sauce to eat.

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