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Gluten-free rice paper rolls with quinoa and beef strips


  • 1 packet 120g boil in the bag quinoa (Tipiak)
  • 2 spring onions, finely chopped
  • 1 tbsp chopped coriander leaves
  • Fresh mint leaves and
  • 1 tin bean sprouts, drained
  • 2 red chilli, sliced thinly
  • 1 tsp oil
  • 400g beef rump steak
  • 12 transparent rice wrappers

For the sauce

  • 100ml water
  • 2 tbsp sugar
  • 3 tbsp fish sauce
  • 2 tbsp tamarind paste
  • Juice of a lime
  • 1 heaped tsp minced garlic
  • 1 heaped tsp minced ginger


Start this recipe by preparing the sauce. Place all the ingredients into a saucepan and cook down to reduce to a think sauce for a few minutes. Remove off the heat and allow to cool down. Meanwhile, heat the oil in a griddle pan and cook the beef rump steak for a few minutes. Allow to cool then slice thinly. Also, cook the boil in the bag quinoa as per instructions and turn out into a bowl. Mix ½ of the prepared sauce into the cooked quinoa, along with the spring onion, chopped coriander leaves and season with pepper. To put the rolls together, take a rice paper wrap and immerse totally in water for 10 seconds. Remove and pat down with kitchen paper. Place 3 slices of chilli down the centre and a few mint leaves. Top with a spoonful of the quinoa, a few bean shoots and a few slices of beef. Fold in the ends and wrap up like a spring roll. Repeat the process with the remaining ingredients. Serve the rice paper rolls with the remaining sauce in a small bowl on the side.

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