recipes_Australia_Issue_129_April_2017

36 recipes+ APRIL 2017

weekend cooking

Go on – spice up your weekend

with this more-ish meal, which

Roll call is perfect to share!

Thai Beef Salad

& Rice Paper Rolls

SERVES 6 (Makes 12) PREP 30 minutes

NUTRITION 1949kJ; 18g fat (8g sat); 9g

protein; 29g carbohydrate; 7g fibre a serve

COST $3.50 a serve

100g dried rice vermicelli noodles

2 tablespoons sweet chilli sauce

½ cup lime juice

1 tablespoon brown sugar

1 tablespoon fish sauce

12 round rice paper sheets

1 carrot, cut into matchsticks

1 red capsicum, cut into matchsticks

420g can mango cheeks in natural juice,

drained, sliced

1 avocado, thinly sliced

150g rare roast beef slices

¼ cup coriander leaves

¼ cup mint leaves

125g cherry tomatoes, halved

1 Lebanese cucumber, coarsely chopped

½ red onion, thinly sliced

1 fresh long red chilli, finely chopped

2 tablespoons crushed peanuts

1 Place noodles in a heatproof bowl. Cover

with boiling water; stand for 2 minutes.

Stir with a fork to separate strands. Drain;

refresh under cold water. Snip noodles into

shorter lengths. Transfer noodles to a bowl.

Add chilli sauce; stir to combine.

2 Whisk juice, sugar and fish sauce in a jug.

For each rice paper roll, dip a rice paper

sheet in a bowl of warm water to soften.

Place on a clean tea towel. Top with one-12th

each of the carrot, noodle mixture, capsicum,

mango and avocado. Fold in ends; roll

up firmly to enclose filling. Repeat with

remaining rice paper sheets, carrot, noodle

mixture, capsicum, mango and avocado

to make 12 rice paper rolls in total.

3 Combine beef, herbs, tomato, cucumber,

onion and chilli in a bowl. Drizzle with half

the fish sauce mixture; toss. Sprinkle with

peanuts. Serve rice paper rolls with salad

and remaining fish sauce mixture.

MAKE AHEAD

Rolls can be made

up to a day ahead.

Store them in an

airtight container

in the fridge

36 recipes+ APRIL 2017