How To Make Rice Paper Rolls Recipe Beef Easy

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Craving a fresh, flavorful, and fun finger food? Look no further than Vietnamese rice paper rolls! These delightful bundles are packed with vibrant vegetables, protein, and a delicious dipping sauce, making them perfect for parties, picnics, or a light and healthy lunch.

This recipe focuses on a savory beef filling, but feel free to experiment with other proteins like shrimp, chicken, or tofu. The beauty of rice paper rolls lies in their versatility.

Beef Rice Paper Rolls Recipe  Woolworths
Beef Rice Paper Rolls Recipe Woolworths

This guide will take you through everything you need to know to create restaurant-quality rice paper rolls at home, complete with detailed instructions, nutritional information, and some frequently asked questions.


For the Beef Filling:

½ pound ground beef

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon cornstarch
  • ½ teaspoon white pepper
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • ½ onion, thinly sliced
  • 1 carrot, julienned
  • ½ cup mung bean sprouts, rinsed

  • For the Rice Paper Rolls:

    1 pack round rice paper wrappers (about 50 sheets)

  • 1 head romaine lettuce, leaves separated and washed
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • ½ cup fresh cilantro leaves
  • 1 cucumber, julienned
  • 1 cup shredded red cabbage
  • 1 cup vermicelli noodles, cooked according to package instructions (optional)

  • For the Dipping Sauce:

    ½ cup warm water

  • ¼ cup granulated sugar
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 1 clove garlic, minced
  • 1 red chili pepper, thinly sliced (optional, for a spicy kick)

  • Directions:

    Prepare the Beef Filling:

    1. In a medium bowl, combine ground beef, soy sauce, oyster sauce (if using), cornstarch, and white pepper. Mix well and set aside to marinate for 15 minutes.
    2. Heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds, until fragrant.
    3. Add the ground beef mixture and cook, breaking it up with a spoon, until browned throughout.
    4. Add the sliced onion and julienned carrot to the pan and cook for another 3-4 minutes, or until softened slightly.
    5. Stir in the mung bean sprouts and cook for an additional minute, until just heated through. Remove from heat and set aside to cool slightly.

    Assemble the Rice Paper Rolls:

    1. Fill a large shallow dish with warm water.
    2. Dip a single sheet of rice paper into the water for a few seconds, just until softened. Carefully lay it flat on a clean plate.
    3. Arrange a few romaine lettuce leaves in the center of the rice paper wrapper.
    4. Top the lettuce with a small handful of fresh herbs (mint, basil, cilantro).
    5. Add a portion of the cooled beef filling.
    6. Layer in some julienned cucumber and shredded red cabbage.
    7. (Optional) Add a few cooked vermicelli noodles for extra texture.
    8. Fold the bottom of the rice paper wrapper over the filling. Tightly fold in the sides, then roll up the rice paper wrapper to form a tight cylinder. Repeat with remaining rice paper wrappers and filling ingredients.

    Make the Dipping Sauce:

    1. In a small bowl, whisk together warm water, granulated sugar, lime juice, fish sauce, minced garlic, and sliced chili pepper (if using). Taste and adjust seasonings as desired.

    Nutrition Facts (per roll, approximate):

    Calories: 250

  • Fat: 10g
  • Saturated Fat: 4g
  • Carbohydrates: 30g
  • Sugar: 5g
  • Protein: 15g
  • Sodium: 400mg (depending on sodium content of soy sauce and fish sauce)

  • Tips:

    Soak the rice paper wrappers one at a time to prevent them from sticking together.

  • If the rice paper becomes too tough, simply dip it back in the water for a few seconds to soften again.
  • Use a variety of colorful vegetables for an aesthetically pleasing presentation.
  • Feel free to adjust the spice level of the dipping sauce to your preference.
  • Leftover rice paper rolls can be stored in an airtight container in the refrigerator for up to 2 days.

  • Conclusion