Wagyu Steak Rice Paper Rolls
August 20, 2026 ⢠0 comments
A light and fresh Vietnamese inspired dish that turns grilled or leftover steak into colorful, hand rolled rice paper rolls. Crunchy vegetables, soft noodles, and fragrant herbs are wrapped together with tender beef, then served alongside a tangy, slightly sweet dipping sauce built from fish sauce, lime, chilli, and crushed peanuts. It is a great way to stretch leftover steak into a completely new meal while keeping things quick and largely hands off.
- Prep Time:
- Cook Time:
- Servings: 10
Ingredients
- (400 grams) Grass-fed Sirloin Steak
- (1 clove) Garlic, crushed
- (1) Red chili, deseeded and finely chopped
- (1) Spring onion, finely chopped
- (1 tablespoon) Fresh coriander, chopped
- (1 tablespoon) Fresh mint leaves, chopped
- (1 tablespoon) Brown sugar
- (4 tablespoons) Fish sauce
- (2 tablespoons) Rice wine vinegar
- (1) Zest and juice of lime
- (1 tablespoon) Roasted unsalted peanuts
- (100 grams) Vermicelli noodles
- (2) Carrots, thinly sliced
- (2) Celery stalks, chopped
- (1) Lebanese cucumber, thinly sliced
- (3-4) Spring onions, chopped
- (100 grams) Snow peas
- Lettuce
- Rice paper
- Fresh mint leaves
- Fresh coriander
Directions
Grilling the Beef
- Get your grill nice and hot before you start cooking.
- Lightly coat the steaks in oil and season them, then lay them on the hot grill.
- Cook for around 3 minutes, flip, and cook for another 3 minutes if you like your beef medium-rare.
- Take the steaks off the heat and set them on a plate.
- Loosely tent them with foil and let them rest until they've cooled to room temperature.
Making the Dipping Sauce
- Add all of the dipping sauce ingredients to a bowl and stir to combine.
- Cover the bowl and let the sauce sit for a bit so the flavors have time to develop.
Assembling the Rolls
- Slice the rested steak thinly against the grain. Dip a sheet of rice paper into warm water for about a minute, just until it softens, then lay it flat on a clean, dry tea towel where it will stay soft and workable.
- Lay a mint leaf and a coriander leaf on the rice paper, top with a slice of steak, then add a spoonful of your prepared filling, taking care not to pack in too much. Fold the sides inward and roll tightly into a cigar shape, keeping the herbs facing outward so they show through the wrapper.
Serving
- Arrange the finished rolls on a serving plate, draping a damp piece of kitchen paper over them as you work to keep them from drying out. Continue rolling until all the filling and rice paper are used, then serve alongside the dipping sauce.
