These light and fresh rolls look so pretty and are an exciting way to change up the lunchbox or snack time.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
400g Quality Mark beef sirloin steak
100g vermicelli noodles
1 Lebanese cucumber, cut into thin sticks or julienned
1 carrot, cut into think sticks or julienned
100g snow pea sprouts
15g fresh mint leaves
15g fresh coriander
1 packet rice paper
sweet chili sauce
Place vermicelli noodles in a large bowl and cover with hot water to soften – cover and set aside for 10 minutes.
Season steaks with salt and pepper and oil.
Heat a medium frying pan until very hot. Once pan is smoking add steaks. Cook for 3-4 minutes then turn over and grill for a further 3-4 minutes for medium cooked beef.
Remove from pan and cover with foil. Allow to rest for 2-3 minutes then slice into fine strips.
Using clean kitchen scissors cut the vermicelli noodles into shorter pieces. Then drain the noodles well.
Gather steak strips, drained vermicelli, carrot, cucumber, snow pea shoots, mint and coriander ready for assembly.
Rehydrate the rice paper. Grab two large bowls and fill one with warm water. Submerge a sheet water until soft. Place on the rim of the dry bowl to allow any access water to drain off. Repeat until the rim is full, about 2-3 sheets.
To make the rice paper roll, place a coriander and mint leaf towards the lower half of the rice paper. Follow with a couple of slices of steak, some noodles, and few slices of each vegetable, being careful not to overfill. Turn in the sides and carefully roll up into a cigar shape.
Serve with a sweet chilli dipping sauce and extra coriander if desired.