KEEP IT ROLLING!

Best eaten with your hands!

- 

VIETNAMESE-STYLE LEMONGRASS ROLLS

SERVES 6 PREP 25 MINS COOK 6 MINS

• ¼ cup light soy sauce

• 1 ½ tbsp lemongrass paste

• 3 cloves garlic, crushed

• 750g beef rump steak, trimmed

• 6 x 20cm long white rolls

• ¼ cup chicken pate (optional)

• 1 cup fresh coriander leaves

• hot chilli sauce and Kewpie mayonnaise, to serve

PICKLED VEGETABLES

• ¼ cup rice wine vinegar

• 3 tsp caster sugar

• 2 tsp lemongrass paste

• 2 Lebanese cucumbers, trimmed, thinly sliced diagonally

• 1 large carrot, peeled, coarsely shredded

1 Combine soy sauce, lemongrass paste and garlic in a large bowl. Add beef. Toss to coat. Refrigerate, covered, for 30 mins.

2 PICKLED VEGETABLES Place vinegar, sugar and lemongrass paste in a shallow dish. Mix well. Stir in cucumber and carrot. Cover and stand, stirring halfway, for 30 mins.

3 Drain beef, then pat dry with paper towel.