This excellent Vietnamese finger food is perfect for experimenting! You can substitute the beef for any meat you fancy, and add other ingredients to taste making it perfect for parties and children.
Marinade the sandwich steaks in the fish sauce and a dash of
olive oil for at least 30 minutes.
Meanwhile, prepare the summer roll fillings by thinly slicing
the carrot into matchsticks, and the mango into slightly larger
Trim the asparagus, chop in half and steam or quickly
Fry the sirloin steaks for no more than a minute either side,
then set aside to cool before slicing very thinly.
Meanwhile, create the peanut dipping sauce by blending the
peanut butter, garlic clove, chilli, soy sauce, water, sugar and
sesame oil until smooth. Fine tune ingredients according to taste,
and blend with more water if too thick.
To create the summer rolls, submerge a sheet of rice paper in
warm water and place on a plate; the paper should immediately
soften up. Arrange a small amount each of the asparagus, mango,
carrot and steak strips in the centre of the paper, topped with a
sprig of coriander. Fold the 'South' edge up away from you, then
fold in the 'East' and 'West' sides, finally rolling the whole
bundle up to meet 'North'.
Serve with the peanut dipping sauce on the side.
Tip: Experiment with the rolls try making them
with one side open, or cut them in half to expose a colourful cross