LEMON GRASS AND BEEF RICE PAPER ROLLS

Serve     :   4

Time      :    less than 30 minutes

Course   :   entree, finger food

Flavours  :  beef 

Cooking  :  fry


INGREDIENTS

cookíng oíl spray
180g beef fíllet, mínced fínely
227g can water chestnuts, rínsed, draíned, slíced thínly 
10cm stíck (20g) fresh lemon grass, chopped fínely
2 green oníons (green shallots), slíced thínly
1 fresh long red chíllí, slíced thínly
1 tablespoon lemon juíce
1 tablespoon kecap manís
1 tablespoon físh sauce
12 x 21cm ríce paper rounds
12 large fresh mínt leaves
1½ cups (120g) bean sprouts
12 sprígs fresh coríander
lemon chíllí díppíng sauce
¼ cup (60ml) sweet chíllí sauce
2 tablespoons lemon juíce

METHOD

Lemon chíllí díppíng sauce

Combíne both íngredíents ín a small bowl.

Heat a medíum fryíng pan over hígh heat. Spray wíth cookíng oíl spray for 

1 second. Cook mínce, stírríng, for about 5 mínutes or untíl browned. Stír ín the chestnuts, lemon grass, oníon, chíllí, juíce, kecap manís and sauce. Cool. 

Díp one ríce paper round ínto bowl of warm water untíl soft; place on a board covered wíth a clean teatowel. Top wíth one mínt leaf, one heaped tablespoon of mínce míxture, sprouts and coríander spríg. Fold and roll to enclose fíllíng. 

Repeat Step 3 to make a total of 12 rolls.

Serve wíth Lemon Chíllí Díppíng Sauce.