Thai Beef Rice Paper Rolls with Creamy Curry Satay
Thai Beef Rice Paper Rolls with Creamy Curry Satay
Ingredients
For the Lemongrass Satay Sauce
- 35 g ginger, thumb-sized piece, roughly chopped
- 3 garlic, fat cloves, peeled
- 1/4 brown onion, small, peeled & roughly chopped
- 2 red chillies, mild, stem removed & roughly chopped
- 1 stalk lemongrass, outer layer removed & roughly chopped
- 1 Makrut lime leaf, large
- 2 teaspoons Thai red curry paste or Tom Yum paste
- 1/2 cup roasted unsalted peanuts
- 1/2 cup full-fat coconut milk
- 3 tablespoons soft brown sugar, lightly packed
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon smooth peanut butter
For the Sticky Lemongrass Beef Filling
- 3 tablespoons lime or lemon juice, freshly squeezed
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 500 g beef, pork or chicken mince
- 3 garlic, fat cloves, minced
- 1 Makrut lime leaf, very finely chopped
- 1/2 stalk lemongrass, outer layer removed & very finely chopped
- 1/2 teaspoon chilli flakes
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1/2 lime, juice of, to taste
- as needed oil, for cooking
For the Rice Paper Rolls
- 16 sheets rice paper
- 1 telegraph cucumber, small, sliced into matchsticks
- as needed carrots, julienned, for pickling
- as needed sugar, for pickling carrots
- as needed vinegar, for pickling carrots
- 1 large handful fresh mint leaves
- 1 large handful Vietnamese mint leaves
- 1/3 cup roasted unsalted peanuts
- as needed oil, for pan-frying
For Garnish (Optional)
- as needed red chillies, chopped
- as needed mint, chopped
- as needed toasted sesame seeds
Instructions
- 1
Add all ingredients for the Lemongrass Satay Sauce (ginger, garlic, brown onion, red chillies, lemongrass, Makrut lime leaf, Thai red curry paste or Tom Yum paste, roasted unsalted peanuts, full-fat coconut milk, soft brown sugar, light soy sauce, fish sauce, tamarind paste, and smooth peanut butter) into a blender. Ensure all ingredients are roughly chopped as specified.
⏱️ 5 min
- 2
Close the blender lid and process until the sauce is smooth and cooked. If your blender has a cooking function, use it. Otherwise, blend until smooth and then transfer to a small saucepan to gently heat through for 5-7 minutes, stirring occasionally.
⏱️ 10 min
- 3
Once blended and cooked, pour the smooth satay sauce into a serving bowl and set aside.
⏱️ 1 min
- 4
Prepare the pickled carrots: Julienne the carrots and place them in a bowl. Sprinkle with sugar and pour over vinegar (e.g., rice vinegar or white vinegar) to cover. Let them sit while preparing the rest of the ingredients.
⏱️ 5 min
- 5
Heat a pan over medium-high heat with a little oil. Add the beef, pork, or chicken mince to the hot pan.
⏱️ 2 min
- 6
Brown the mince, breaking it up with a wooden spoon until no pink remains.
⏱️ 5 min
- 7
Add the minced garlic and very finely chopped lemongrass to the browning mince and continue to cook for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Pour in the lime or lemon juice, fish sauce, brown sugar, light soy sauce, and hoisin sauce. Add the chilli flakes and the very finely chopped Makrut lime leaf. Stir well to combine.
⏱️ 2 min
- 9
Continue to cook the mixture, stirring occasionally, until the liquid is absorbed and the beef filling becomes sticky. Taste and add the juice of 1/2 lime if desired.
⏱️ 8 min
- 10
Set up your rolling station: a shallow dish of warm water for the rice paper, the sticky lemongrass beef filling, cucumber matchsticks, pickled carrots, fresh mint leaves, Vietnamese mint leaves, and roasted unsalted peanuts.
⏱️ 5 min
- 11
Dip one sheet of rice paper in the warm water for about 15-20 seconds, or until it is pliable but not overly soft. Lay the softened rice paper sheet flat on a clean, damp surface.
⏱️ 1 min
- 12
Arrange a small handful of fresh mint leaves and Vietnamese mint leaves near the bottom edge of the rice paper. Top with a few cucumber matchsticks, a portion of the sticky lemongrass beef filling, some pickled carrots, and a sprinkle of roasted unsalted peanuts.
⏱️ 2 min
- 13
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and tightly roll it up from bottom to top to form a spring roll. Repeat with the remaining rice paper sheets and filling.
⏱️ 20 min
- 14
Heat a pan over medium heat with a thin layer of oil. Once hot, carefully place the assembled rice paper rolls in the pan, ensuring not to overcrowd it.
⏱️ 2 min
- 15
Pan-fry the rolls for 2-3 minutes per side, turning with tongs, until they are crisp and bubbly and lightly golden brown. Cook in batches if necessary.
⏱️ 10 min
- 16
Arrange the pan-fried rice paper rolls on a serving plate. Garnish with chopped red chillies, chopped mint, and toasted sesame seeds, if desired.
⏱️ 2 min
- 17
Serve the Thai beef rice paper rolls immediately with the creamy curry satay sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Beef Rice Paper Rolls with Creamy Curry Satay
For the Lemongrass Satay Sauce
- 35 g ginger, thumb-sized piece, roughly chopped
- 3 garlic, fat cloves, peeled
- 1/4 brown onion, small, peeled & roughly chopped
- 2 red chillies, mild, stem removed & roughly chopped
- 1 stalk lemongrass, outer layer removed & roughly chopped
- 1 Makrut lime leaf, large
- 2 teaspoons Thai red curry paste or Tom Yum paste
- 1/2 cup roasted unsalted peanuts
- 1/2 cup full-fat coconut milk
- 3 tablespoons soft brown sugar, lightly packed
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon smooth peanut butter
For the Sticky Lemongrass Beef Filling
- 3 tablespoons lime or lemon juice, freshly squeezed
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 500 g beef, pork or chicken mince
- 3 garlic, fat cloves, minced
- 1 Makrut lime leaf, very finely chopped
- 1/2 stalk lemongrass, outer layer removed & very finely chopped
- 1/2 teaspoon chilli flakes
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1/2 lime, juice of, to taste
- as needed oil, for cooking
For the Rice Paper Rolls
- 16 sheets rice paper
- 1 telegraph cucumber, small, sliced into matchsticks
- as needed carrots, julienned, for pickling
- as needed sugar, for pickling carrots
- as needed vinegar, for pickling carrots
- 1 large handful fresh mint leaves
- 1 large handful Vietnamese mint leaves
- 1/3 cup roasted unsalted peanuts
- as needed oil, for pan-frying
For Garnish (Optional)
- as needed red chillies, chopped
- as needed mint, chopped
- as needed toasted sesame seeds
Instructions
- 1
Add all ingredients for the Lemongrass Satay Sauce (ginger, garlic, brown onion, red chillies, lemongrass, Makrut lime leaf, Thai red curry paste or Tom Yum paste, roasted unsalted peanuts, full-fat coconut milk, soft brown sugar, light soy sauce, fish sauce, tamarind paste, and smooth peanut butter) into a blender. Ensure all ingredients are roughly chopped as specified.
⏱️ 5 min - 2
Close the blender lid and process until the sauce is smooth and cooked. If your blender has a cooking function, use it. Otherwise, blend until smooth and then transfer to a small saucepan to gently heat through for 5-7 minutes, stirring occasionally.
⏱️ 10 min - 3
Once blended and cooked, pour the smooth satay sauce into a serving bowl and set aside.
⏱️ 1 min - 4
Prepare the pickled carrots: Julienne the carrots and place them in a bowl. Sprinkle with sugar and pour over vinegar (e.g., rice vinegar or white vinegar) to cover. Let them sit while preparing the rest of the ingredients.
⏱️ 5 min - 5
Heat a pan over medium-high heat with a little oil. Add the beef, pork, or chicken mince to the hot pan.
⏱️ 2 min - 6
Brown the mince, breaking it up with a wooden spoon until no pink remains.
⏱️ 5 min - 7
Add the minced garlic and very finely chopped lemongrass to the browning mince and continue to cook for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Pour in the lime or lemon juice, fish sauce, brown sugar, light soy sauce, and hoisin sauce. Add the chilli flakes and the very finely chopped Makrut lime leaf. Stir well to combine.
⏱️ 2 min - 9
Continue to cook the mixture, stirring occasionally, until the liquid is absorbed and the beef filling becomes sticky. Taste and add the juice of 1/2 lime if desired.
⏱️ 8 min - 10
Set up your rolling station: a shallow dish of warm water for the rice paper, the sticky lemongrass beef filling, cucumber matchsticks, pickled carrots, fresh mint leaves, Vietnamese mint leaves, and roasted unsalted peanuts.
⏱️ 5 min - 11
Dip one sheet of rice paper in the warm water for about 15-20 seconds, or until it is pliable but not overly soft. Lay the softened rice paper sheet flat on a clean, damp surface.
⏱️ 1 min - 12
Arrange a small handful of fresh mint leaves and Vietnamese mint leaves near the bottom edge of the rice paper. Top with a few cucumber matchsticks, a portion of the sticky lemongrass beef filling, some pickled carrots, and a sprinkle of roasted unsalted peanuts.
⏱️ 2 min - 13
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and tightly roll it up from bottom to top to form a spring roll. Repeat with the remaining rice paper sheets and filling.
⏱️ 20 min - 14
Heat a pan over medium heat with a thin layer of oil. Once hot, carefully place the assembled rice paper rolls in the pan, ensuring not to overcrowd it.
⏱️ 2 min - 15
Pan-fry the rolls for 2-3 minutes per side, turning with tongs, until they are crisp and bubbly and lightly golden brown. Cook in batches if necessary.
⏱️ 10 min - 16
Arrange the pan-fried rice paper rolls on a serving plate. Garnish with chopped red chillies, chopped mint, and toasted sesame seeds, if desired.
⏱️ 2 min - 17
Serve the Thai beef rice paper rolls immediately with the creamy curry satay sauce on the side for dipping.
⏱️ 1 min