When it comes to keeping kids happy, Greenlea Butcher Shop know a thing or two, these Lemongrass Beef Rice Paper Rolls, by renowned New Zealand chef Andrew Clarke, are nutritious and delicious, as well as colourful, easy to make and great for little hands.
Lemongrass beef mix filling
500g Greenlea Prime Beef Mince
1 tablespoon canola oil
2 tablespoons very finely chopped lemongrass
2 cloves garlic crushed
2 tablespoons soy
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
1 tablespoon lime juice
Nuoc cham dipping sauce
¼ cup lime juice
¼ cup palm sugar
¼ cup water
2 tablespoons fish sauce
½ red chilli, seeded, finely diced
250 gram packet of rice paper
¼ cup peanuts - roasted and chopped
½ medium cucumber – julienned
2 medium carrots – julienned
100 grams of snow pea shoots
½ capsicum - julienned
4 spring onions – julienned
¼ cup coriander picked and washed
Lemongrass beef mix
Brown the mince in a hot pan with a little canola oil, stirring often, once well coloured add in the garlic and lemongrass, continue to cook for a further 3-4 minutes, add in the soy, fish sauce and palm sugar, cook for a further 3-4 minutes, add in the lime juice to finish, set aside.
Nuoc Cham dipping sauce.
Combine all ingredients and stir until sugar has dissolved.
Have all of the vegetables lined up next to your chopping board.
Full a medium bowl half way with cold water, one at a time dip a sheet of rice paper into the water for around 20 seconds, the rice paper should become flexible but not completely soft, place the rice paper on your chopping board, add 2 Tbsp of the beef mix from the centre of the paper going towards the top edge, on top of the beef lay a little of each vegetable and a coriander leaf, fold the paper over on top of its self then roll it up keeping it as tight as possible without breaking the paper, you can leave they open at one end or wrap them up as you wish.
Make one at a time to begin with then move to 2-3 at a time as you feel comfortable, the rice paper will become softer as it sits, either serve straight away or cover with a damp cloth to prevent drying out.
Dip in the Nuoc Cham dipping sauce and enjoy.
Andrew Clarke is a renowned New Zealand chef currently based in the Waikato. Previously at Victoria Street Bistro, Andrew won the Mercedes-Benz Great Waikato Food Challenge and has also taken out the title of Supreme Winner in the 2015 and 2016 Matariki challenge. Andrew has made the national finals of the Monteith's Beer and Wild Food Challenge a total of five times, winning the national title in 2014. Andrew was selected as a Beef + Lamb NZ Ambassador in 2016.
Much of Andrew’s passion is derived from the joy experienced in creating dishes from quality New Zealand produce which he rates as the equal of that available anywhere in the world. Now at Camarosa Cafe and Restaurant at The Ruakura Berry Farm, Andrew continues to develop his menus to embrace sustainability and regional produce in a contemporary style. Andrew also happens to be dad to two kids of his own, aged just 2 and 4 years old, and has relished the challenge of coming up with some easy, achievable ‘gourmet’ recipes for the little ones. We think there might be a few more grown-ups sitting down for dinner with the kids…
Greenlea Butcher Shop