Beef Rice Paper Roll

Beef Rice Paper Roll is a very social way to have dinner. Rolling or wrapping isn't the easiest thing to do, it comes with practice. But the more you roll the better you get. The meal is "almost" ready and prepared so everyone gets to pitch in with the rolling and the final touches. My family's absolute favorite! Not only the kids get the protein, they get the vegetables.
At times we think Beef Rice Paper Roll is the fastest way to prepare dinner. And as long as I have my kids at the table a little longer, I like it!


The Dressing
1 stalk lemon grass
2 shallots, sliced
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds

The wrap
1 tablespoon oil
500 g sirloin or fillet steak
12 rice paper wrappers
12 lettuce leaves, washed and dried
30 g mint leaves
20 g fresh coriander (cilantro) leaves

Cut off the thick bottom one-third of the lemon grass stalk. Discard the rest. Blend the lemon grass, shallots, garlic and sugar to a smooth paste. Add some fish sauce if the mixture gets too dry. Transfer to a bowl then add the remaining fish sauce, sesame oil, pepper, sesame seeds and beef. Set aside to marinate for 1 hour.

Heat the oil in a frying pan. Pan-fry the meat on very high heat for 1-2 minutes on each side, or until done to taste. Transfer to a plate to cool. Once the meat has cooled, slice thinly. Dip 1 sheet of rice paper in a bowl of warm water for 3-4 seconds. Remove and place on a tea towel, smoothing the rice paper with your fingers. Place 1 lettuce leaf on each sheet. Add some beef, mint and coriander leaves. Fold one end over the filling, then fold the sides, and roll up tightly, pressing to seal. Cut in half and place on a serving plate. Repeat until all the ingredients are used up. Make sure the rolls do not touch each other or they will stick. Serve with Vietnamese Dipping Sauce.

Thanks for stopping by today.Recipe: VietNamese Recipes.com