Vietnamese Rice Paper Rolls with Eye Fillet Beef

INGREDIENTS

• 1 pack of  The Meat Club 400g eye fillet
• 1 tsp extra virgin olive oil (EVOO)
• Salt and pepper
• 200g pack rice paper
• 1 carrot, cut into long thin slices
• 1 cucumber, cut into long thin slices
• 1 large ripe avocado, cut into long thin slices
• Butterhead lettuce, washed and separated
• Fresh basil and mint, separated from stems
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 large fresh chili, cut into slices
• Juice of 1/2 lemon
• 1/2 cup water

PREPARATION

Eye Fillet

1. Heat BBQ or grill pan.
2. Remove fillet from pack and dress with EVOO, salt and pepper on plastic plate.
3. Place on hot surface and cook for 4 minutes, being careful not to touch or prod the meat. Turn and cook on other side for further 4 minutes.
4. Remove from heat and place on a plate, under foil for 4 minutes.
5. Cut fillet into slices for the rice paper rolls.

Rice paper rolls

1. Mix fish sauce, brown sugar, chili, lemon and water in a bowl and set aside.
2. Fill a large bowl with lukewarm water. Dip rice paper in water and place translucent dish on a plate or chopping board.
3. Place lettuce, eye fillet slices, carrot, cucumber, avocado and herbs in center, keeping room at the ends for the rice paper to be turned in to form an end.
4. Roll rice paper over and under ingredients tucking in both ends before finishing the whole roll.
5. Repeat until desired number of rolls are prepared.
6. Serve with dipping sauce.