Vietnamese · Lunch
Grilled Beef Rice Paper Wraps
Grilled marinated beef sirloin, sliced thin and rolled in softened rice paper with vermicelli noodles, lettuce, cucumber, mint and cilantro. The beef is seared over high heat with fish sauce, garlic and lime for char and depth, wraps served fresh with a sweet nuoc cham dipping sauce.
$7
25 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
12.4gFat
58.1gCarbs
13.2gSugar
3.6gFiber
2380mgSodium
95mgChol
4.1gSat Fat
720mgPotassium
85mgCalcium
4.2mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and pat dry. Mince the garlic and chili. Slice cucumber into thin strips.
2
Marinate
Toss beef with fish sauce, sugar, minced garlic and lime juice in a bowl; refrigerate 20 minutes until glossy.
3
Sear
Heat vegetable oil in a grill pan over high heat and cook beef strips 2 to 3 minutes per side until charred and no longer pink in the centre.
4
Whisk
Combine lime juice, fish sauce, sugar, water, chili and garlic in a bowl; stir until sugar dissolves.
5
Wrap
Dip each rice paper in warm water 5 seconds until pliable. Layer lettuce, vermicelli, cucumber, mint, cilantro and beef; roll tightly into a wrap.
6
Plate
Arrange the three rolls halved on the diagonal with dipping sauce in a small bowl alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 66 round rice paper wrappers
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 1 tbsp1 tbsp lime juice
- 2.8 oz80g dry rice vermicelli noodles, cooked
- a small handful of lettuce leaves
- 88 cucumber slices
- a few sprigs of mint
- a few sprigs of cilantro
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp lime juice, for dipping sauce
- 2 tbsp2 tbsp fish sauce, for dipping sauce
- 2 tsp2 tsp sugar, for dipping sauce
- 4 tbsp4 tbsp water, for dipping sauce
- 11 small chili
- 1 clove1 clove garlic
