Vietnamese rolls

Vietnamese rolls pin

Today’s recipe: Vietnamese rolls combine beef (lean and healthy) and British radishes (vegetables equal more healthy). These rolls make for an Asian appetizer or a healthy dinner. They are easy to make and even more wonderful when served with Greek yogurt!


  • 250g beef fillet steak
  • 1 tbsp olive oil
  • 50g fine rice noodles or vermicelli
  • 4 fat pink radishes, trimmed and very finely sliced
  • 3 spring onions, finely shredded
  • Handful of fresh mint leaves, torn
  • Small bunch of fresh Thai basil leaves (from oriental shops) or basil, torn
  • Juice of ½ lime
  • 1 tbsp Thai fish sauce (nam pla)
  • 1 tbsp caster sugar
  • 12 x 16cm rice paper wrappers (from oriental shops and selected Tesco)

For the dipping sauce

  • 1 mild green chili, finely chopped
  • Juice of ½ lime
  • 1 tbsp caster sugar
  • 3 tbsp soy sauce

Vietnamese rolls


  1. Heat a frying pan over a medium heat. Rub the beef with the oil, season with salt and sear all over for 4 minutes for medium-rare. Set aside on a plate to rest and cool.
  2. Meanwhile, cook the rice noodles according to the pack instructions, refresh in cold water and drain well. Put in a bowl and, with scissors, snip into shorter lengths. Thinly slice the beef and add to the bowl with the remaining ingredients (except the rice paper wrappers). Mix well.
  3. Dampen a clean tea towel and lay on a work surface. Fill a large bowl with just-tepid water, add 3 wrappers and keep submerged for 1 minute, until soft. Lay each on the tea towel and place a spoonful of beef filling on each. Fold in the sides by 2cm, then roll up tightly from the filling end – dampen the top end to seal the roll. Cover with another damp tea towel while you make the rest.
  4. Mix the dipping ingredients together and serve with the rolls.
Read also  Easy Swedish Meatballs

Nutritional Info


Vietnamese rolls nutri info


Want some more healthy recipes? Try our:

Soy Ginger Salmon