Spring rolls with beef

Beef dish from Vietnam



Ingredients for 4 people
600 g fillet of beef
1 lettuce
Few sprigs bai horapha (Thai basil)
Few sprigs coriander
Few sprigs mint
250 g soybean sprouts
Rice papers

For the sauce
4 tablespoons fish sauce (Nuoc Mam)
2 tablespoons brown sugar
3 tablespoons water
2-3 chillies
2 tablespoons lime juice
1 piece ginger, approx. 5 cm/2 inches long
1 clove garlic

Preparation
Cut the fillet of beef into slices approx. 5 mm/¼ inch thick.

To make the sauce, finely chop the chillies, the peeled ginger and the garlic and pound together with the sugar using a pestle and mortar. Stir the remaining ingredients into the paste.

Immerse the rice papers briefly in a dish of cold water, drain and place between two damp dishtowels until ready to use.
Wash the lettuce, herbs and soybean sprouts and pat/spin dry, pluck the leaves off the herbs and arrange on a serving dish.
Fry the meat quickly in hot oil. Place a leaf of lettuce on each softened rice paper, then a slice of beef and finally a few soybean sprouts and herbs. Fold over the sides of the rice paper and roll up firmly. Dip the rolls in the sauce and eat.

Description of Nuoc Mam (Vietnamese fish sauce):
http://www.en.wikipedia.org/wiki/Fish_sauce