Thai Beef Rice Paper Rolls with Curry Satay Sauce & Vietnamese Mint
+ crispy Rice Paper Coating.
DIFFICULTY: Easy
PREP + COOK TIME: 2 hours
Ingredients
✴
Ingredients ✴
Lemongrass Satay Sauce:
1 thumb-sized piece ginger (35g), roughly chopped
3 fat cloves garlic, peeled
¼ medium brown onion, peeled & roughly chopped
2 mild red chillies, stem removed & roughly chopped
1 stalk lemongrass, outer layer removed & roughly chopped
1 large Makrut lime leaf
2 tsp Thai red curry paste or Tom Yum paste
½ cup roasted unsalted peanuts
½ cup Kara full-fat coconut milk
3 Tbsp soft brown sugar, lightly packed
2 Tbsp each light soy sauce & fish sauce
1 Tbsp each tamarind paste & smooth peanut butter
Sticky Lemongrass Beef Filling:
3 Tbsp freshly squeezed lime or lemon juice
3 Tbsp each fish sauce & brown sugar
1 tsp tamarind paste
500g beef, pork or chicken mince
3 fat cloves garlic, minced
1 Markut lime leaf, very finely chopped
½ stalk lemongrass, outer layer removed & very finely chopped
½ tsp chilli flakes
1 ½ Tbsp light soy sauce
1 Tbsp Lee Kum Kee hoisin sauce
Juice of ½ lime, to taste
Rice Paper Rolls:
16 sheets rice paper
1 small telegraph cucumber, sliced into matchsticks
Pickled carrots (see tip)
1 large handful each fresh mint leaves & Vietnamese mint leaves
⅓ cup roasted unsalted peanuts
Chopped red chillies, chopped mint & toasted sesame seeds, to garnish (optional)
Directions
✴
Directions ✴
Lemongrass Satay Sauce: Add all of the ingredients to the Panasonic cooking blender, along with ⅓ cup cold water. Select the chilli sauce function on the blender and press start. Once the cycle has finished, season the sauce to taste with salt. Set aside to cool completely. *See tip for non-blender method.
Sticky Lemongrass Beef Filling: Combine the lime juice, fish sauce, brown sugar and one clove of the minced garlic together in a small bowl along with 2 Tbsp cold water. Whisk together to dissolve the sugar. Set aside.
Heat a generous drizzle of neutral oil in a large heavy-based frying pan or skillet on high heat. Once hot, add the beef mince to the pan and season lightly with salt and pepper. Cook for about 5 minutes, tossing occasionally, until the mince is cooked and starting to brown. Add the remaining garlic, Makrut lime, lemongrass and chilli flakes to the pan and cook for a further 1-2 minutes, tossing, until fragrant. Add 3 tablespoons of the lime fish sauce mixture to the pan (reserve the remaining sauce mixture to serve), along with the soy sauce. Simmer for about 1 minute, stirring, until the sauce has evaporated and coats the beef mince. Remove from the heat and stir through the hoisin sauce. Taste the mixture and squeeze over the ½ lime, if needed. Season to taste with salt and set aside.
Rice Paper Rolls: Fill a large bowl with hot tap water. Wipe your bench clean and dampen it with a clean cloth soaked in water (this stops the rice paper from sticking to the bench). One at a time, dip two sheets of rice paper into the hot water for about 10 seconds, then place onto the bench overlapping the sheets of paper in the middle, like a Venn diagram. Alternatively, you can just use one sheet of rice paper per roll. Arrange some cucumber, pickled carrot, beef, mint, Vietnamese mint and a sprinkle of peanuts in the middle, then roll the rice paper up tightly around the filling. Repeat with the remaining rice paper and fillings - you should get 8 rolls. Grease a large plate with some spray oil and set the rice paper rolls aside on the greased plate.
Heat a large, non-stick frying pan on medium-high heat. Add a drizzle of neutral oil to the pan. Fry the rice paper rolls for about 1 minute on each side, until the rice paper is bubbly and opaque (but not browned).
To Serve: Transfer the rice paper rolls to a serving plate and drizzle over the remaining fish sauce lime juice mixture. Sprinkle over some red chilli, mint and sesame seeds (if using). Serve the satay sauce on the side for dipping.
Tip* For the pickled carrots, finely chop 1 large or 2 small carrots into thin matchsticks. Add to a medium bowl along with ¼ cup rice wine vinegar, 2 Tbsp caster sugar and ¼ tsp fine table salt. Toss together and set aside to pickle for about 30 minutes. Drain before using.
Tip* For the satay sauce,add all of the ingredients and ⅓ cup water to a small pot. Stir together and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes. Set aside to cool down, then blend until smooth.