Vietnamese Marinated Rump Steak Cold Rolls

Method

1. In a bowl combine the fish sauce, soy, lime juice, garlic sesame oil and the honey, mix well. To prepare the beef, using a sharp knife remove the fat & sinew, place the beef in the marinade and toss to coat. Refrigerate for 30 minutes.
2. To prepare the noodles, place noodles in a heatproof bowl and cover with boiling water for 4-5 minutes, drain and set aside.
3. Wash and cut the cucumbers in half the slice into thin batons, wash all herbs well to remove any sand.
4. Heat a grill pan or barbecue plate over high heat and cook the rump steak for 3-4 minutes on each side, remove from heat and allow to cool. Once cooled cut the beef into thin strips.
5. To make the cold rolls, fill a large bowl with hot water, working with one sheet of rice paper at a time, place the rice paper sheet into the water for about one minute, remove from the water onto a clean work surface . Place a couple of slices of beef, cucumber batons, noodles and the fresh herbs in the centre of each rice paper sheet, fold up the bottom and then roll from one side to enclose the filling. Repeat until all filling is used.
6. Serve on a platter sprinkled with toasted sesame seeds, fried shallots & nuoc cham dipping sauce.

1. To make the dressing, place fish sauce, vinegar, sugar & water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli & lime juice, stir well

1. Instead of rolling the cold rolls yourself, serve all of the ingredients on a large platter in the centre of the table, using a couple of bowls of warm water allow guests to roll their own!
2. Fried shallots, Vietnamese rice paper and vermicelli noodles are available in Asian grocers or speciality supermarkets.