Crispy Rice Paper Beef Rolls with Sweet Chili Dipping Sauce

Ingredients

Rice paper wrappers:

8 to 10 large round rice paper wrappers

1 cup warm water (for softening wrappers)

2 tbsp vegetable oil (for pan-searing)

Savory beef filling:

500 g ground beef (or ground pork or chicken)

1 tbsp olive oil

3 garlic cloves, minced

1 small onion, finely chopped

2 green onions, sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp ground ginger

1/2 tsp freshly ground black pepper

1/2 tsp salt

Herbs and glaze:

1 cup fresh basil or mint leaves, chopped

3 tbsp sweet chili sauce

1 tbsp sesame oil

2 tbsp fresh cilantro, chopped (for garnishing)

Method

1. Heat the olive oil in a pan, cook the onion and garlic until soft, then add the ground beef and cook until browned, breaking it up as it cooks.

2. Stir in the soy sauce, oyster sauce, ginger, salt and pepper, and cook until the beef reaches 160°F (71°C) and the mixture is fairly dry. Stir in the green onions and herbs, then let the filling cool slightly.

3. Dip one rice paper wrapper in warm water for a few seconds until pliable, then lay it flat.

4. Spoon filling down the centre, fold in the sides and roll up firmly.

5. Repeat with the remaining wrappers and filling.

6. Heat the vegetable oil in a pan over medium heat and pan-sear the rolls for 2 to 3 minutes per side, until crisp and golden.

7. Brush or drizzle with sweet chili sauce and sesame oil, garnish with cilantro, and serve with extra sweet chili sauce for dipping.

Cooking tips

Do not soak the wrappers too long or they turn fragile; a few seconds in warm water is enough.

Let the filling cool slightly before rolling so the wrappers do not tear.

Keep the rolls in a single layer while searing so they crisp evenly.

Frequently asked questions