- 500 g beef fillet
- Freshly ground black pepper, to taste
- Olive oil, for brushing
- 12 sheets Vietnamese rice paper
- 120 g rocket leaves
- 50 g Parmesan cheese, shaved
- Basil pesto, for serving
Season the beef fillet with black pepper, then brush lightly with olive oil. In a pan over a high heat, sear the beef for 2 minutes on each side, then transfer to a chopping board and allow to rest for 10 minutes.
Slice the fillet thinly. Wet your work surface with a little water, then dip the rice-paper sheets, one by one, into hot water for a few seconds to soften them.
Lay the sheets on the wet surface and arrange a few fillet slices, a handful of rocket and a scattering of Parmesan shavings in the middle of each one. Roll up, then cover with a damp cloth until all the rolls are done. Serve immediately with a side of basil pesto.