The tasty little Vietnamese rolls are equally good hot or cold.
The tasty little Vietnamese rolls are equally good hot or cold. Contributed

Make your own beef parcels that deliver on flavour

MANY years ago I used to frequent a Vietnamese restaurant in the Sydney suburb of Mosman. Apart from delicacies such as honey-roasted quail and pho, that delicious and complex beef noodle soup, one of my favourite dishes was an entree of barbecued beef rolls. Tasty little parcels of spiced beef wrapped up in silverbeet or vine leaves were served with a fiery dipping sauce.

I've finally worked out the recipe and am enjoying these hot or cold as an appetiser or finger food to accompany drinks. If you use preserved vine leaves - available from delicatessens - rinse them carefully to remove the brine and pat dry gently with a paper towel. As the sauce contains fish sauce, you probably won't need to add salt to the meat.

Vietnamese beef rolls

Makes 24 rolls


500g beef mince

1/2 cup roasted peanuts, chopped finely

1/2 cup chopped fresh mint

2 green onions

4 cloves garlic, minced

4 tbs grated fresh ginger

pepper, to taste

24 silverbeet leaves or preserved vine leaves

1/4 cup peanut oil

juice of two limes

2 tbs sugar

1 tbs fish sauce

2 tsp sriracha sauce

METHOD: Soak eight bamboo skewers in water overnight to retard burning.

In a medium bowl combine the mince, peanuts, mint, garlic and ginger. Slice the green onions finely and reserve the white section for the dipping sauce. Finely chop the green section and add to the meat mixture. Season to taste.

If you are using silverbeet leaves, blanch in boiling water for 30 seconds, rinse in cold water and pat dry. If you are using preserved vine leaves, rinse the brine from them and pat dry.

Place a tablespoon of the meat mixture on a leaf, fold sides over then roll up, encasing the mixture. Repeat with the remainder of the mixture and the leaves. Push a skewer through three of the parcels at a time. Brush the parcels with a little oil.

Heat barbecue to high. Cook the parcels for four minutes each side, turning once.

While rolls are cooking, mix together the lime juice, sugar, fish sauce, sriracha and the white part of the onions in a small bowl. Make sure the sugar dissolves fully.

Serve the rolls with the dipping sauce.

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