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

Honey

Fresh ginger

Garlic

Scotch bonnet chillies I used 2

Coriander

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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