beef mince rice pa­per rolls - - THIS MONTH -

These rice pa­per rolls have two of’s most pop­u­lar in­gre­di­ents – beef mince and ver­mi­celli noo­dles. makes 12 | prep 30 mins | cook­ing 15 mins 1 tbs peanut oil 2 large gar­lic cloves, finely chopped 350g beef mince 70g ( 13 ⁄ cup) caster su­gar 1 tbs fish sauce Ground white pep­per 60g rice ver­mi­celli noo­dles 12 round 22cm rice pa­per wrap­pers 100g (11 ⁄ 4 cups) rain­bow coleslaw 24 fresh mint leaves, plus ex­tra, to serve Sliced fresh red chilli, to serve Viet­namese dip­ping sauce, to serve

1 Heat the oil in a wok over high heat. Add the gar­lic and stir-fry for 30 sec­onds or un­til aro­matic. Add the mince and stir-fry, break­ing up lumps with a wooden spoon, for 5 min­utes or un­til it changes colour. Add the su­gar and re­duce heat to medium-low. Cook, stir­ring of­ten, for 10 min­utes or un­til the beef is caramelised. Stir in the fish sauce and sea­son with salt and white pep­per. Set aside to cool to room tem­per­a­ture. 2 Mean­while, place the noo­dles in a heat­proof bowl. Add enough boil­ing wa­ter to cover. Set aside for 15 min­utes to soak. Drain. Use scis­sors to cut into smaller lengths. Set aside. 3 Soak a rice pa­per wrap­per in warm wa­ter for 10-20 sec­onds. Trans­fer to a clean tea towel to ab­sorb ex­cess wa­ter. Place a lit­tle of the noo­dles in the cen­tre of the wrap­per. Add about 1 tbs each of the mince and coleslaw. Top with 2 mint leaves. Fold in the ends and roll up to en­close the fill­ing. Place on a plate and cover with a slightly damp cloth to pre­vent dry­ing out. Con­tinue with the re­main­ing wrap­pers and fill­ings. Sprin­kle with the chilli and ex­tra mint. Serve with the dip­ping sauce.

PER SERVE • 8g pro­tein • 4g fat (1g sat­u­rated fat) • 21g carb • 1g di­etary fi­bre • 157 Cals (658kj)

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