By Hollie Harris
Who wants a hot and heavy meal in this heat? Keep it light and refreshing with these rice paper rolls for dinner this week.
INGREDIENTS
1 tablespoon peanut oil
2 large garlic cloves, finely chopped
350g beef mince
70g (1/3 cup) caster sugar
1 tablespoon fish sauce
Ground white pepper
60g rice vermicelli noodles
12 round 22cm rice paper wrappers
100g (1 1/4 cups) rainbow coleslaw
24 fresh mint leaves, plus extra, to serve
Sliced fresh red chilli, to serve
Vietnamese dipping sauce, to serve
METHOD
Step 1
Heat the oil in a wok over high heat. Add the garlic and stir-fry for 30 seconds or until aromatic. Add the mince and stir-fry, breaking up lumps with a wooden spoon, for 5 minutes or until it changes colour. Add the sugar and reduce heat to medium-low. Cook, stirring often, for 10 minutes or until beef is caramelised. Stir in the fish sauce and season with salt and white pepper. Set aside to cool to room temperature.
Step 2
Meanwhile, place the noodles in a heatproof bowl. Add enough boiling water to cover. Set aside for 15 minutes to soak. Drain. Use scissors to cut into smaller lengths. Set aside.
Step 3
Soak a rice paper wrapper in warm water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the noodles in the centre of the wrapper. Add about 1 tablespoon each of the mince and coleslaw. Top with 2 mint leaves. Fold in the ends and roll up to enclose filling. Place on a plate and cover with a slightly damp cloth to prevent drying out. Continue with remaining wrappers and fillings. Scatter with chilli and extra mint. Serve with the dipping sauce.
