Thai Beef Rice Paper Rolls - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Serve rolls with additional sweet chili sauce.