Vietnamese rolls

I wanted a healthier option to use the 2 fillet steaks I was given for Easter, (beats a chocolate egg). I still need more practice in the art of rolling but after a couple of attempts using different water temperatures I eventually managed to get them together.

I fried the steaks on a high heat for 3 minutes each side and then left to rest until cool.

The filling: all the veg needs to be finely sliced.

½ Red pepper

1 Spring onion

1 Celery stick

3 Asparagus spears

4 Radishes

1 Carrot

Handful of fresh basil leaves

Vermicelli rice noodles – These need to be soaked in hot water for 10-15 minutes to soften them up. A tip when you have drained them is to add a little oil to them. I used sesame oil. This keeps the noodles from sticking together.

The dressing: I can’t give you mearsurements as it’s better to keep tasting until you have the correct constancy of sweet, sour and spicy. I made this dressing the previous day and allowed it to develop overnight in the fridge.

Lemon juice

Lime juice

Sesame oil

Fish sauce

Soya sauce


Fresh ginger


Scotch bonnet chillies I used 2


Once you have your steaks sliced, your salad assembled and your dressing at hand it’s time to start constructing the rolls.

Pour some hot water into a bowl which is large enough for you to dip the rice paper sheets into one at a time. I found this worked better when the water was luke warm. Submerge the rice paper for approximately 10 seconds. Place the sheet onto a clean and dry tea towel and start building. It’s important not to overload the filling and also remember to leave a little gap on either side of the filling in order to tuck the sheet in as you are rolling.

A nice way to serve these is with an iceberg leaf and a little fresh mint. Wrap your inside and then dip.

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