Beef mince rice paper rolls by Dapur Sinolin
- 1 tablespoon peanut oil
- 2 large garlic cloves, finely chopped
- 350g beef mince
- 70g (1/3 cup) caster sugar
- 1 tablespoon fish sauce
- Ground white pepper
- 60g rice vermicelli noodles
- 12 round 22cm rice paper wrappers
- 100g (1 1/4 cups) rainbow coleslaw
- 24 fresh mint leaves, plus extra, to serve
- Sliced fresh red chilli, to serve
- Vietnamese dipping sauce, to serve
- Heat the oil in a wok over high heat. Add the garlic and stir-fry for 30 seconds or until aromatic. Add the mince and stir-fry, breaking up lumps with a wooden spoon, for 5 minutes or until it changes colour. Add the sugar and reduce heat to medium-low. Cook, stirring often, for 10 minutes or until beef is caramelised. Stir in the fish sauce and season with salt and white pepper. Set aside to cool to room temperature.
- Meanwhile, place the noodles in a heatproof bowl. Add enough boiling water to cover. Set aside for 15 minutes to soak. Drain. Use scissors to cut into smaller lengths. Set aside.
- Soak a rice paper wrapper in warm water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the noodles in the center of the wrapper. Add about 1 tablespoon each of the mince and coleslaw. Top with 2 mint leaves. Fold in the ends and roll up to enclose filling. Place on a plate and cover with a slightly damp cloth to prevent drying out. Continue with remaining wrappers and fillings. Scatter with chilli and extra mint. Serve with the dipping sauce.