RECIPE | BEEF RICE PAPER SPRING ROLLS

23 August 2017


Rice paper spring rolls are one of my favourite things to have for lunch or dinner. They're so easy to make and you can put lots of different things in it. I already posted a rice paper spring roll recipe twice on the blog before. But this time I used beef in the rice paper spring rolls and decided to go swap the pak choi for some romaine lettuce. Which basically takes the asian out of this, but it was all I had lying around in the fridge one day, and I actually like how it turned out, so I am sharing it this way instead.




THE INGREDIENTS

This recipe makes 9 rice paper spring rolls. You can cut the servings down by downsizing all ingredients.
9 rice paper spring rolls
300 grams of steak 
200 gr carrots (julienne)
200 gr Romaine lettuce
Optional: 1 cucumber

The first thing I did was prepare my beef. I put some salt and pepper on the beef and cooked it on a grill for about five minutes on each side. This makes the beef cooked medium, which is just the way I like it. I take that off the grill and leave it to the side to rest for a bit.

That's when I get out all of the vegetables. What I like to do is buy precut Romaine lettuce and slice it into smaller strips/pieces. This way you won't eat big pieces of lettuce in the rice paper rolls, it also makes it easier to fold the rice paper spring rolls. I got myself precut julienne carrot, because I am lazy and basically can't deal with having to cut all carrots myself. This way I can move on to putting everything on the rice paper spring rolls quite quickly.

What I forgot to do when taking these photo's is add cucumber. Cucumber is really nice to have in these rice paper spring rolls too, so I would recommend cutting a cucumber into really thin stripes too, so that you have some sort of cucumber sticks to put in there too.

The next step is to wet the rice paper spring rolls. I would highly recommend reading the packaging on how you need to dampen them if this is your first time. What I like to do, is fill a bowl with lukewarm to hot water, hold the rice paper in there for about ten seconds. Then I put the rice paper on a cutting board and start building the rolls.

So add your beef, carrots, Romaine lettuce (and cucumber if you didn't forget) onto your rice paper. Folding probably is the thing I find hardest with this recipe as the rice paper is quite sticky. I always roll it as if it's a burrito. You can find out how to roll the rice paper spring rolls on this website.


THE DIPPING SAUCE

Ingredients:
1 tablespoon fish sauce
1 chili pepper
1/2 lemon juice
4 teaspoons of sugar
2 tablespoons granulated peanuts
2 tablespoons of rice vinegar

It's so nice to have dipping sauce with your spring rolls. The one I made is basically a bit of a combination of multiple the dipping sauces I found browsing on pinterest. 

The first thing I do is granulate my peantus. I then put the granulated peanuts in a bowl, add all of the other ingredients to the bowl and just whisk it together. It's easy like that! I like to cut up a whole chili pepper, but if you feel like that might be a bit spicy, then just chop half or even less of it into small pieces and add it to the bowl. 

If you feel like your dipping sauce is a bit too sour, because of the rice vinegar and the fish sauce, then you can always add some soy sauce. I only added a tiny bit of soy sauce to my dipping sauce as it was quite vinegary due to the rice vinegar. 

That's it! If you're looking for a vegetarian option then this post is for you. If you're more into fish or really like prawns, then this post will be more up your street.

1 comment :

  1. These look good! Will have to try them :)

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