Beef and vegetables Vietnamese rice
250g beef schnitzel
Vegetable oil, for frying
1 tbsp sesame oil
1 tbsp lemon juice
1 tbsp finely grated fresh ginger
1 carrot, peeled
1 stick celery
1 red pepper
½ cup mung bean sprouts
Bunch fresh mint, or Vietnamese mint, if available
20 rice paper sheets
Sweet chilli sauce, to dip
1. To prepare filling, slice schnitzel into strips and stir-fry in a hot pan with a little oil to cook and brown all over. Toss with sesame oil, lemon juice and ginger and leave to cool until ready to make rolls. Cut carrot, celery and red pepper into long, thin strips.
2. To form rolls, fill a large bowl with lukewarm water. Dip one sheet of rice paper into water until softened. Carefully transfer to a board and fold in half to double thickness. Place a mixture of filling ingredients into the centre, and then roll up to enclose the filling, folding in one end securely as you roll.
3. Repeat with remaining rice paper sheets and filling ingredients. Serve with sweet chilli sauce to dip. Serves 4 as a light meal.
Tip: Rice paper sheets are available from supermarkets and Asian food stores. They are made of rice flour, dried until stiff. Before use, they need to be softened in water.
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