LEMONGRASS BEEF MIX:
- 500 g Greenlea Prime beef mince
- 2 tbsp chopped lemongrass
- 2 cloves garlic, crushed
- 2 tbsp soy
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- ½ lime – juice
- 1 packet rice paper
- ¼ cup peanuts- roasted and chopped
- ½ cucumber – julienne
- 2 carrots – julienne
- 1 packet snow pea shoots
- ½ red pepper- julienne
- 4 spring onions – julienne
- ¼ cup coriander picked and washed
- ¼ cup lime juice
- ¼ cup palm sugar
- ¼ cup water
- 1/8 cup fish sauce
- ½ red chilli fine diced
FOR THE LEMONGRASS BEEF MIX:
Brown the mince in a hot pan with a little canola oil, stirring often. Once well coloured, add in the garlic and lemongrass, and continue to cook for a further 3-4 minutes. Add in the soy, fish sauce and palm sugar. Cook for a further 3-4 minutes, add in the lime juice to finish and then set aside.
FOR THE NUOC CHAM DIPPING SAUCE:
Combine all ingredients and stir until sugar has dissolved.
Have all of the vegetables lined up next to your chopping board.
Fill a medium bowl halfway with cold water. One at a time, dip a sheet of rice paper into the water for around 20 seconds. The rice paper should become flexible but not completely soft. Place the rice paper on your chopping board, adding 2 tbsp of the beef mix from the centre of the paper going towards the top edge. On top of the beef, lay a little of each vegetable and a coriander leaf, then fold the paper over on top of itself. Roll it up keeping it as tight as possible without breaking the paper. You can leave them open at one end or wrap them up, as you wish.
Make one at a time to begin with then move to 2-3 at a time as you feel comfortable. The rice paper will become softer as it sits. Either serve straight away or cover with a damp cloth to prevent drying out.
Dip in dipping sauce and enjoy!