Sarah’s Rice Paper Rolls
19 Dec 2018
- 100g porterhouse steak (Grass fed, organic)
- 1/2 packet of 16cm rice paper rounds (2/3 each person)
- 1 medium carrot
- 100g snow peas
- 1 Lebanese cucumber, halved and deseeded
- 1 bunch coriander, roughly chopped
- 1 cup shredded iceberg lettuce
Heat a large frying pan over medium-high heat. Cook steak, turning once for 2 minutes each side. Rest, uncovered for 5 minutes, then thinly slice. Finely slice carrots, cucumber, snow peas into matchsticks. Shred the iceberg lettuce. Combine vegetables in a bowl.
Fill a roasting dish with warm water and soak 2 rice paper rounds in each batch in boiled water for a couple of minutes or until it has softened, lift out of the water gently and shake off any excess water and place onto a clean damp tea towel.
Top the rice papers with beef, then vegetables. Roll to enclose. Repeat with remaining ingredients. Substitute Beef for Poached chicken, Salmon or tofu.
Do you need more guidance on your wellness journey?
Book an appointment with one of our practitioners here