Prep time 40 min
Cooking time 10 min
Makes 20 mini rolls

Ingredients

30ml kecap manis sweet soy sauce
30ml light soy sauce
2 tsp sesame oil
2 tsp white vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp dried chilli flakes *optional
400g Borrello Beef steaks (rump, sirloin or porterhouse)
1 tbsp olive oil
100g raw vermicelli noodles
20 x 16cm round rice papers
200g carrots, julienned
120g red capsicum, finely sliced lengthways
100g spring onions, finely sliced lengthways
40g fresh coriander, leafy stems
1 red chilli, finely sliced *optional
black sesame seeds, garnish
hoisin sauce, for dipping

Method 

Mix kecap manis, light soy sauce, sesame oil, vinegar, onion powder, garlic powder and chilli flakes in a medium bowl. Submerge the whole pieces of steak in it and leave to marinate on the bench for 30 minutes.

Boil water in a saucepan then cook noodles until tender. Drain, rinse with cold water and set aside to cool. Prepare the salad vegetables.

Heat a BBQ or large frying pan, add some olive oil and fry the whole steaks to your liking. Discard excess marinade. Allow steaks to rest and cool before slicing thinly.

Follow the directions on the rice paper packet on how to wet and fold the rolls. Layer rolls with beef, noodles, salad, coriander and fresh chilli. Whilst rolls are damp, sprinkle with sesame seeds so the seeds stick. Serve beef rice paper rolls with hoisin sauce.