• 400g sirloin steak, trimmed of excess fat
  • 2 tbsp sriracha or Asian hot chilli or sauce
  • 2 tbsp fish sauce
  • 2 tbsp golden caster sugar
  • vegetable oil
  • 3 cloves garlic, crushed
  • 1 bird’s eye chilli, very finely chopped
  • 1 lime, juiced
  • 85g rice noodle vermicelli
  • finely chopped to make 1 tbsp ginger
  • 200g pak choy, shredded
  • 12 × 22cm diameter rice paper wrappers
  • large handful mint leaves
  • 4 spring onions, cut into matchsticks
  • 2 carrots, cut into thin matchsticks
  • 4 tbsp salted roasted peanuts, chopped


  • STEP 1

    Put the steaks, chilli sauce, 1 tsp of the fish sauce, 2 tsp sugar and 2 tsp oil in a shallow dish. Rub the marinade into the meat and leave to sit while you make dipping sauce. Mix 1 clove garlic, chilli, lime juice, the remaining fish sauce and sugar in a little bowl until the sugar dissolves. Now heat a non-stick frying pan and cook the steaks for 2-3 minutes each side, depending on thickness and how you like your steak cooked. Remove from the heat and allow to rest. Wipe the pan clean.

  • STEP 2

    Soak the noodles in boiling water for 5 minutes or until just tender. Rinse in cold water and drain thoroughly. Heat 1 tbsp oil in a frying pan, adding the rest of the garlic and ginger. Cook for 30 seconds to soften. Add the pak choy and cook for 1 minute more then cool.

  • STEP 3

    To assemble the rolls, slice the steaks very thinly so you have lots of strips. Dunk the rice papers in a bowl of hot water one at a time and leave for a few seconds until no longer brittle to touch. Remove and put on a wooden board. At the edge nearest to you, add a few mint leaves, some of the pak choy, spring onions, carrots, steak, nuts and finally some noodles. Don’t over fill. Fold the side closest to you over the filling, tuck in the ends, then roll the wrapper tightly around the filling. Repeat this process with the remaining wrappers and filling. Serve alongside the dipping sauce.


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