beef mince rice paper rolls
These rice paper rolls have two of taste.com.au’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)