Mushroom and Beef Vietnamese Rolls
Fresh and easy-to-do rice paper rolls
- 18 sheets of Vietnamese rice paper rolls
- 200 g fresh button mushrooms sliced
- 100 g good quality fresh or cured beef carpaccio(paper thin slices of beef) shredded
- 100 g mixed salad greens
- 2 tbsps fish sauce
- 1 tbsp sesame oil
- 2 tbsps rice wine vinegar
Combine mushrooms and beef with fish sauce, rice wine vinegar and sesame oil in a bowl and mix with a light hand. Rest for 10 mins.
Wet a kitchen towel and spread on the counter (keep sprinkling water on the towel as needed), and place a rice paper roll on it gently pressing for a few seconds to soften it. Gently lift the roll, place on a chopping board and spoon a little mushroom filling topped with a few of the greens an inch above the edge, fold in both the left and right sides and the bottom, then roll to resemble a spring roll (see pictures). Keep the rolls covered to prevent them from drying out as you make the rest of the rolls.