Beef and quinoa rice paper rolls with tamarind dipping sauce

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Beef and quinoa rice paper rolls with tamarind dipping sauce

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Ingredients

  • 100g (1/2 cup) tri-coloured quinoa
  • 225ml water
  • 30g palm sugar, finely chopped
  • 5 teaspoons fish sauce
  • 1 tablespoon tamarind puree
  • 1 small garlic clove, crushed
  • 2 teaspoons lime juice
  • 3/4 teaspoon fresh ginger, finely grated
  • 400g beef rump steak
  • 2 green shallots, thinly sliced
  • 12 rice paper sheets, 22cm in diameter
  • 1 long fresh red chilli, thinly sliced diagonally
  • 12 large fresh mint leaves
  • 150g bean sprouts
  • 12 fresh coriander sprigs

Method

  • 1
    Place quinoa and 185ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.
  • 2
    For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl. Stir in juice and ginger. Cool.
  • 3
    Heat a chargrill over medium-high heat. Spray steak with olive oil. Season. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
  • 4
    Stir shallot and 3 tsp sauce into quinoa. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Place 2 chilli slices and a mint leaf along centre. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.

Source: taste.com.au

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