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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From a magazine my neighbour loaned me. I'm storing it here to make soon. Can only guess at prep time when it includes soaking the wrappers. Ingredients:
50 g chinese vermicelli |
350 g lean ground beef |
1/2 cup bean sprouts |
2 stalks lemongrass, tender bases finely chopped |
1 tablespoon lemon juice |
1 tablespoon fish sauce |
2 spring onions, finely sliced |
1 (200 g) can water chestnuts, drained and finely chopped |
12 rice paper sheets |
12 fresh mint leaves |
sweet chili sauce |
Directions:
1. Place the vermacelli in a bowl, and cover with boiling water.
2. Stand for 10 minutes or until soft.
3. Drain.
4. Place the beef mince and 3 tablespoons of water in a frying pan and cook covered for 10 minutes, until beef is cooked and tender.
5. Drain off any remaining liquid.
6. Combine the beef, sprouts, lemon grass, lemon juice, fish sauce, spring onions and water chestnuts in a large bowl.
7. Soak one rice wrapper at a time in a bowl of warm water until soft.
8. Place a mint leave at the end of each wrapper.
9. Place 2 tablespoons of the beef mixture on the wrapper, fold in the edges and roll up to enclose.
10. Serve with sweet chilli sauce for dipping.
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