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By Lucy Rose Clinic

January 23, 2021

Here’s a great lunch to make ahead and enjoy the next day at work or school.

As always, change the protein to suit your dietary needs!

Bon appetite!


  • 1 tablespoon fish sauce
  • 1 teaspoon equivalent stevia
  • 2 cloves garlic, minced
  • 1 teaspoon finely grated ginger
  • 300g beef steak e.g. scotch or eye fillet


  • 12 large dried rice paper wrappers
  • Leaves of 1 soft fancy lettuce
  • 1 carrot, peeled, shredded, coarsely grated, or cut into thin matchsticks
  • 1 Lebanese cucumber, cut into thin batons
  • Plenty of mint and coriander leaves


  • 2 tablespoons sweet chili sauce
  • 3 tablespoons freshly squeezed lime or lemon juice
  • 1-1½ tablespoons fish sauce, to taste
  • ¼ teaspoon sesame oil


  1. Mix the fish sauce, stevia, garlic, and ginger. Marinate the beef in the mixture for about one hour at room temperature (alternatively, marinate overnight in the fridge – but make sure it is at room temperature before cooking).
  2. Heat a drizzle of oil in a large frying pan on high heat. Cook the beef for 1-2 minutes on each side for medium rare, or until cooked to your liking. Set aside to rest for 10 minutes before slicing very thinly.
  3. When ready to assemble the spring rolls, lay a clean damp tea towel on your work surface and fill a large shallow dish with lukewarm water. Soak a rice paper wrapper in the water for about 20-30 seconds until soft and pliable, then carefully transfer to the damp tea towel, laying it out flat. Arrange the lettuce leaf in the center, and fill with a little carrot, cucumber, beef, fresh mint and coriander. Don’t overfill the rice paper wrappers or they may be hard to roll up.
  4. To roll, fold the left-hand side of the wrapper in to cover half of the fillings, then carefully roll up from the bottom to the top. Place on a serving plate, seam-side-down. 
  5. Repeat with the remaining wrappers until all are rolled.
  6. Mix all the dipping sauce ingredients together and serve in a little bowl with the spring rolls.


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