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Lemon grass and beef rice paper rolls

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Low fat
Course: Entree, Finger food
Favourite flavours: Beef

Lemon grass and beef rice paper rolls
INGREDIENTS

cooking oil spray
180g beef fillet, minced finely
227g can water chestnuts, rinsed, drained, sliced thinly
10cm stick (20g) fresh lemon grass, chopped finely
2 green onions (green shallots), sliced thinly
1 fresh long red chilli, sliced thinly
1 tablespoon lemon juice
1 tablespoon kecap manis
1 tablespoon fish sauce
12 x 21cm rice paper rounds
12 large fresh mint leaves
1½ cups (120g) bean sprouts
12 sprigs fresh coriander
lemon chilli dipping sauce
¼ cup (60ml) sweet chilli sauce
2 tablespoons lemon juice
METHOD

Lemon chilli dipping sauce
Combine both ingredients in a small bowl.

Heat a medium frying pan over high heat. Spray with cooking oil spray for
1 second. Cook mince, stirring, for about 5 minutes or until browned. Stir in the chestnuts, lemon grass, onion, chilli, juice, kecap manis and sauce. Cool.

Dip one rice paper round into bowl of warm water until soft; place on a board covered with a clean teatowel. Top with one mint leaf, one heaped tablespoon of mince mixture, sprouts and coriander sprig. Fold and roll to enclose filling.

Repeat Step 3 to make a total of 12 rolls.

Serve with Lemon Chilli Dipping Sauce.

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