Vietnamese Lemongrass Beef Rice Paper Rolls

Ingredients

• Flank steak

  beef flank, raw, lean and fat, trimmed to 0" fat, all grades

  300g

• Granulated sugar

  white

  ¾ tsp or 3g

• Garlic

  raw

  1 clove or 3g

• Lemongrass

  1 ½ tbsp or 7g

• Fish sauce

  ¾ tbsp or 14g

• Tamari soy sauce

  ¾ tbsp or 14g

• Butter

  unsalted

  1 ½ tbsp or 21g

• Spearmint

  24 tbsp or 137g

• Carrots

  raw

  1 medium or 61g

• Basil

  12 leaf, whole or 6g

• Butterhead lettuce

  raw

  12 leaf, large or 180g

• Mung bean sprouts

  canned, drained

  1 ½ cup or 188g

• Rice Paper Wrappers

  Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)

  12 servings or 1.2kg

Directions

1. http://www.justasdelish.com/lemongrass-beef-rice-paper-rolls/
2. Place grated carrots in a bowl of dipping sauce.
3. Prepare a deep plate or large bowl deep enough to dip filled with hot water. Dip one rice paper round into bowl of warm water until soft (it takes a minute or two). It’s ready for wrapping and rolling when it’s pliable and slightly tacky – like a Post-it note.
4. Place lettuce leaf horizontally on the edge of rice paper near to you. Top with 2-3 mint leaves, grated carrots, sprouts, basil and beef. Don't over stuff or the roll may burst, just have a bit of each ingredient for the flavour.
5. Fold in the two side flaps, and then roll the entire thing up. This is for close ended roll.
6. Repeat Step 3 to make a total of 12 rolls. Serve with Dipping Sauce.
7. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil. Add beef, toss to coat, and refrigerate 2 hours.