Beef & Radish Rice Paper Rolls

Sear Steak:

Heat a pan over medium-high heat. Rub beef with olive oil, season with salt and pepper and sear for 4 minutes each side for medium-rare or until your preferred doneness. Set aside to rest and cool.

Cook Rice Noodles:

Boil the kettle. Place the vermicelli in a bowl and pour over boiling water, making sure to submerge the vermicelli. Cover and soak until tender, about 6 minutes, then drain and rinse under cold water for 30 seconds. Snip vermicelli into shorter lengths with scissors and set aside in a large bowl.

Prepare Ingredients:

Meanwhile, wash the fresh produce. Cut lime in half, trim radishes and slice very thin. Pick thai basil leaves, discarding stems, and roughly tear. Finely slice spring onions on an angle.

Combine Ingredients:

Thinly slice beef and add to bowl with vermicelli. Add radishes, spring onions reserving 1 Tablespoon for dipping sauce, basil and dress with juice of ½ a lime and combine.

Assemble Rice Paper Rolls:

Dampen a clean tea towel and lay on your work surface. Fill a large bowl with warm water and add 1 wrapper at a time, keeping submerged for 1 minute, until soft but firm. Lay wrapper on tea towel and place a large spoonful of beef a filling in the top ⅓. Fold over the filling, fold in sides by 2cm, then roll up tightly. Cover with another damp tea towel or paper towel, while you make the remaining rolls.

You Plate It:

Combine soy sauce, sugar, remaining lime juice and spring onions in a small bowl for dipping sauce. Divide rolls among plate. Enjoy!