Beef And Lemongrass Rolls - cooking recipe

Ingredients

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

Preparation

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.
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.
Repeat to make a total of 12 rolls.
For the dipping sauce, mix chili sauce and lemon juice in a small bowl. Serve with rolls.