Beef And Lemongrass Rolls

• 6 oz beef tenderloin, finely chopped
• 1 can (8 oz) water chestnuts, drained, rinsed and thinly sliced
• 1 stick (4 inches) lemongrass, pale section only, finely chopped
• 2 None green onions, thinly sliced
• 1 None fresh long red chili pepper, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp kecap manis (or sweet soy sauce)
• 1 tbsp fish sauce
• 12 sheets (8 inches) rice paper rounds
• 12 None large fresh mint leaves
• 1 1/2 cups bean sprouts
• 12 sprigs fresh cilantro
• None None FOR THE LEMON-CHILI DIPPING SAUCE
• 1/4 cup sweet chili sauce
• 2 tbsp lemon juice

1. Heat a medium skillet on high heat. Spray with no stick cooking spray for 1 second. Cook chopped beef, stirring, for 5 mins, or until browned all over. Stir in the water chestnuts, lemongrass, green onions, chili pepper, lemon juice, kecap manis and fish sauce. Transfer to a bowl. Cool.
2. Dip a rice paper round into a bowl of warm water until soft; place on a board covered with a clean tea towel. Top with a mint leaf, a heaped tablespoon of beef mixture, some bean sprouts and a sprig of cilantro. Fold in sides and roll to enclose filling.
3. Repeat to make a total of 12 rolls.
4. For the dipping sauce, mix chili sauce and lemon juice in a small bowl. Serve with rolls.

beef tenderloin, water chestnuts, section, green onions, long red chili pepper, lemon juice, manis, fish sauce, rice, mint, bean sprouts, cilantro, lemonchili, sweet chili sauce, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33734 (may not work)