Wagyu Steak Rice Paper Rolls

A light and fresh Vietnamese inspired dish that turns grilled or leftover steak into colorful, hand rolled rice paper rolls. Crunchy vegetables, soft noodles, and fragrant herbs are wrapped together with tender beef, then served alongside a tangy, slightly sweet dipping sauce built from fish sauce, lime, chilli, and crushed peanuts. It is a great way to stretch leftover steak into a completely new meal while keeping things quick and largely hands off.

Servings: Makes approximately 8 to 10 rolls (serves 4 as a light meal)

Prep Time: 40 minutes

Cook Time: 6 minutes

Ingredients

Beef

• 2 x 200g quality mark beef sirloin

Dipping Sauce

• 1 crushed garlic clove

• 1 deseeded and finely chopped red chilli

• 1 finely chopped spring onion

• 1 tbsp chopped fresh coriander

• 1 tbsp chopped fresh mint leaves

• 1 tbsp brown sugar

• 4 tbsp fish sauce

• 2 tbsp rice wine vinegar

• Zest and juice of 1 lime

• 1 tbsp roasted unsalted peanuts

Filling

• 100g vermicelli noodles

• 2 thinly sliced carrots

• 2 chopped celery stalks

• 1 thinly sliced Lebanese cucumber

• 3-4 chopped spring onions

• 100g snow peas

• Lettuce

Rolls

• Rice paper

• Fresh mint leaves

• Fresh coriander

Directions

Grilling the Beef

1. Get your grill nice and hot before you start cooking.

2. Lightly coat the steaks in oil and season them, then lay them on the hot grill.

3. Cook for around 3 minutes, flip, and cook for another 3 minutes if you like your beef medium-rare.

4. Take the steaks off the heat and set them on a plate.

5. Loosely tent them with foil and let them rest until they've cooled to room temperature.

Making the Dipping Sauce

6. Add all of the dipping sauce ingredients to a bowl and stir to combine.

7. Cover the bowl and let the sauce sit for a bit so the flavors have time to develop.

Assembling the Rolls

8. Slice the rested steak thinly against the grain. Dip a sheet of rice paper into warm water for about a minute, just until it softens, then lay it flat on a clean, dry tea towel where it will stay soft and workable.

9. Lay a mint leaf and a coriander leaf on the rice paper, top with a slice of steak, then add a spoonful of your prepared filling, taking care not to pack in too much. Fold the sides inward and roll tightly into a cigar shape, keeping the herbs facing outward so they show through the wrapper.

Serving

10. Arrange the finished rolls on a serving plate, draping a damp piece of kitchen paper over them as you work to keep them from drying out. Continue rolling until all the filling and rice paper are used, then serve alongside the dipping sauce.