Salad rolls are such a versatile meal option that you can customize according to your taste. This lemongrass beef version has a fresh flavour which is super tasty and very low in fat. Traditionally salad rolls are served filled with rice vermicelli, but these ones are heavy on the veg & protein instead of noodles. However you can add them back in if you like.
- 1 tablespoon sesame oil
- 4 cups thinly sliced steak
- 1 cup thinly sliced onion
- 1 cup thinly sliced bell pepper
- 2 tablespoons lemongrass paste
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- Juice of 1 lime
- Salt & pepper to taste
- 2 cups shredded coleslaw
- 1/2 cup basil leaves
- 12 rice papers
- 1/2 cup sweet chilli sauce (optional)
In a large skillet, heat the oil over medium heat and sauté the onion and peppers until the veggies are soft with crispy edges. Add the beef, the 3 pastes and the lime juice and cook until the meat is medium-rare (you can cook the beef longer if you prefer it medium to well done) Place in the fridge to cool. Meanwhile soak one of the rice papers in hot (not boiling) water for about a minute until softened. Remove with tongs and using your fingers, smooth out any excess water. Place on a clean work surface. Spoon 2 tablespoons of the coleslaw onto the rice paper and top with beef mixture and basil. Add a thin line of chilli sauce if desired. Roll up burrito style and set aside. Continue the steps until 12 rolls are completed. Serve alone of with additional chilli sauce for dipping.