Left Over Stir Fry Beef Rice Paper Rolls with a Quick Nuoc Cham Dipping Sauce
If you’ve cooked up a batch of Billy’s Sticky Beef Stir Fry and have some leftovers, this is a great way to use it up. These rice paper roles are soooo much better than reheating it in the microwave and they’re really easy to put together. Actually, the rice paper rolls are so good with the Sticky Beef Stir fry, that it’s worth just cooking it to make these.
If you have a bit of time before leaving in the morning or even the night before, whip them up and they’ll keep in the fridge until lunch. A delicious lunch sorted and you’ve saved yourself from buying lunch.
For best results, cook the stir fry hot & fast in 4 separate batches. Anything less than a very high heat or having too much meat in the pan at one time will cause your stir fry to braise in liquid. The goal is lovely charred beef & vegetables resulting in optimal flavour and appearance.
Recipe and images courtesy of Alana Lowes.
Serves: 6 | Prep Time: 10-15 mins
6 rice paper wraps
100g vermicelli rice noodles, softened as per packet instructions
250g left over Sticky Beef Stir Fry
1 carrot, julienned
½ green mango, julienned (substitute with cucumber if unavailable)
Mint and coriander leaves
¼ cup water
¼ cup fish sauce
3 tbsp fresh lime juice
3 tbsp rice wine vinegar
1 tbsp palm sugar, finely grated
1 long red chilli, deseeded, finely chopped
1 garlic clove, crushed
To make the nuoc cham, mix all ingredients together. Taste and adjust as needed to balance. Set aside.
Place the carrot and green mango into a bowl and spoon over 2 tbsp of the Nuoc Cham. Set aside to pickle.
Soften slightly 1 rice paper wrap in lukewarm water, lay out on a flat surface. Lay the rice noodles on, topped with the meat, pickled carrot and mango, watercress and the fresh herbs. Roll to enclose. Repeat with the remaining rice paper wraps and filling.
Serve the rice paper rolls with the nuoc cham.