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Spicy Beef Summer Rolls with Nuoc Cham

These DIY, Vietnamese-inspired rolls are perfect for when the weather heats up. Wrap the spicy noodles and pan-fried beef in fresh lettuce leaves for a delicious hand-held dinner that’s perfect for enjoying with a sparkling drink. You can even cook the beef on the barbecue and serve outdoors.


30 Minutes




Marinate Steak

Place chilli bean paste in a bowl with steaks. Juice ½ a lime and crush ½ a garlic clove and add to bowl. Mix to combine and set aside at room temperature to marinate until ready to cook.



Cook Noodles

Place noodles in a heatproof bowl and cover with boiling water. Set aside to soften for 3 minutes and then drain.



Make Nuoc Cham

Finely chop chilli and place in a bowl with 60ml (¼ cup) boiling water. Zest and juice remaining lime and add to bowl along with fish sauce and brown sugar. Crush remaining ½ garlic clove and add to bowl. Stir to dissolve sugar and set aside.



Make Salad

Finely slice carrot and cucumber lengthwise. Separate lettuce leaves and rinse. Cut noodles with scissors to make 5cm-long strands. Place noodles, carrot, cucumber and most of the nuoc cham (reserving some as a dipping sauce) in a bowl and toss to coat. Taste and season to your liking. Set aside at room temperature to allow noodles to absorb dressing.



Cook Steak

Heat vegetable oil in a large chargrill pan or frypan over medium-high heat. Add steaks and cook for 3 minutes, turning halfway, or until caramelised and cooked through. Rest for a few minutes before slicing.



Plate Up

Arrange lettuce on a platter with noodle salad and steak and sprinkle with crispy shallots. Wrap noodles and steak in lettuce leaves and dip in reserved nuoc cham.

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Spicy Beef Summer Rolls with Nuoc Cham

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.