Meat and Vegetable Rolls Recipe

Ingredients : Serves 4

1 Red

185 ml

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

Sugar

Beef fillet

Ground black pepper

Water

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.