Asian Beef Wrappers

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Asian Beef Wrappers
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
242
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie242 kcal(12 %)
Protein19.02 g(19 %)
Fat8.23 g(7 %)
Carbohydrates23.94 g(16 %)
Sugar added5.24 g(21 %)
Roughage0.51 g(2 %)
Vitamin A68.71 mg(8,589 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.27 mg(25 %)
Niacin7.47 mg(62 %)
Vitamin B₆0.4 mg(29 %)
Folate42.11 μg(14 %)
Pantothenic acid0.46 mg(8 %)
Vitamin B₁₂1.44 μg(48 %)
Vitamin C48.88 mg(51 %)
Potassium359.32 mg(9 %)
Calcium29.89 mg(3 %)
Magnesium45.74 mg(15 %)
Iron2.52 mg(17 %)
Zinc3.53 mg(44 %)
Saturated fatty acids2.09 g
Cholesterol41.63 mg
Author of this recipe:
How healthy are the main ingredients?
shallotgarlic

Ingredients

for
8
Ingredients
1 stalk
Lemongrass (outer leaves removed, quartered lengthways, finely chopped)
1
shallot (peeled and finely chopped)
1 tablespoon
Vietnamese Fish sauce
1 tablespoon
1 teaspoon
2 tablespoons
2 ½ cups
Beef fillet (sliced)
3 ½ ounces
1
Lettuce (thick stalks removed)
2 cups
½ bunch
cilantro (leaves)
12 sheets
vietnamese Rice paper (approx. quantity, approx. 24 cm ?)
Ginger lime sauce
1 clove
garlic (peeled, chopped)
0.333 cup
fresh Ginger root (peeled, chopped)
2
chile peppers (roughly chopped)
3 tablespoons
2 tablespoons
4 tablespoons
Vietnamese Fish sauce

Preparation steps

1.
Mix the lemon grass and shallot with the fish sauce, soy sauce, sugar and oil. Marinate the beef in the sauce for 20 minutes.
2.
Soak the rice noodles in cold water for 30 minutes, then cook for 1-2 minutes, following the packet instructions, until al dente. Drain and leave to cool.
3.
Remove the beef from the marinade and fry or grill for 3 minutes on each side in a non-stick pan. Let cool and slice into very thin strips, using a sharp knife.
4.
Dip each rice paper sheet separately in cold water, remove and leave between damp tea towels to soften. Lay one rice paper sheet on the work surface and place a lettuce leaf in the middle. Add 2 tbsp noodles, beef strips, 1 tbsp bean sprouts and a few coriander leaves, forming everything into a long heap. Fold the sides of the rice paper inwards and roll up firmly.
5.
For the sauce, mix the garlic, ginger and chilli with the sugar and pound to a fine paste with pestle and mortar. Mix in the lime juice, fish sauce and 3 tbsp water.
6.
Cut the spring rolls in half and serve with the sauce.