Thai Beef Rice Paper Rolls

• 1 lb beef sirloin steak
• 2 oz rice vermicelli
• 18 sheets (9 inches each) round rice paper wrappers
• 3 tbsp sweet chilli sauce, plus additional, to serve
• 8 large iceberg lettuce leaves, finely shredded
• 1 cup fresh cilantro leaves

1. Pan-fry the steak in hot skillet until seared on both sides and cooked to desired doneness. Transfer the steak to a plate; cool slightly. Cover and refrigerate for at least 1 hour. Cut the chilled steak into wafer-thin slices.
2. Place the vermicelli in a heatproof bowl and cover with boiling water. Let stand for 5 mins, stirring to separate strands. Drain the vermicelli in a strainer. Rinse under cold water, then drain again, pressing down firmly to remove excess liquid.
3. Dip a rice paper wrapper briefly in a dish of warm water to soften. Place the wrapper on a cutting board. Spread about 1 tsp sweet chili sauce on one end of wrapper. Layer a little lettuce, vermicelli and sliced steak over sauce. Rolling up from filled end, folding in the sides. When the wrapper is half rolled up, place 1-2 cilantro leaves on top and continue rolling up to enclose filling and cilantro leaves and form a neat roll. Repeat with remaining wrappers and filling ingredients.
4. Serve rolls with additional sweet chili sauce.

beef sirloin steak, rice vermicelli, rice, sweet chilli sauce, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36024 (may not work)