Beefy Rice Paper Rolls

Ingredients

• 1 tbsp Honey
• 1 tbsp Thai fish sauce
• 1 tbsp Water
• 1 tbsp Lemon juice
• 1 tsp chopped Coriander
• 1 tsp chopped Chilli
• 350g / 12.35oz Beef sirloin steak
• to taste Salt
• to taste Pepper
• 2 tbsp Butter
• 12 small Rice paper rounds
• 0.5 cut into batons or julienned Cucumber
• 2 cut into batons or julienned Carrots
• 1 sliced Avocado
• 50g / 1.76oz thinly sliced Sugar snaps
• 1 peeled and cut into strips Mango
• 50g / 1.76oz thinly sliced Chinese bean sprouts
• to taste fresh Mint leaves

Preparation

1. Mix 1 tbsp Honey, 1 tbsp Thai fish sauce, 1 tbsp Water, 1 tbsp Lemon juice, 1 tsp chopped Coriander, and 1 tsp chopped Chilli in a bowl for the sauce.
2. Season 350g / 12.35oz Beef sirloin steak with Salt and Pepper.
3. Heat 2 tbsp Butter in a frying pan and fry the Sirloin for about 4 minutes on each side until medium rare. Leave to rest for 5 minutes, then slice thinly.
4. Soak 1 small Rice paper round in warm water for 30 seconds until it just begins to soften. Lay it on a damp cloth.
5. Top the Rice paper round with a selection of the meat, 0.5 Cucumber cut into batons or julienned, 2 Carrots cut into batons or julienned, 1 sliced Avocado, 50g / 1.76oz thinly sliced Sugar snaps, 1 peeled and cut into strips Mango, 50g / 1.76oz Chinese bean sprouts, and fresh Mint leaves.
6. Fold the far end of the Rice paper over the filling to form a half circle, fold in both sides, and roll everything into a cigar shape.
7. Repeat with the remaining ingredients and serve with the sauce.