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!
MARINATED BEEF INGREDIENTS
- 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
SPRING ROLL FILLING
- 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
DIPPING SAUCE INGREDIENTS
- 2 tablespoons sweet chili sauce
- 3 tablespoons freshly squeezed lime or lemon juice
- 1-1½ tablespoons fish sauce, to taste
- ¼ teaspoon sesame oil
- 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).
- 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.
- 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.
- 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.
- Repeat with the remaining wrappers until all are rolled.
- Mix all the dipping sauce ingredients together and serve in a little bowl with the spring rolls.