you can make these lemongrass and beef rice paper rolls ahead of time, just place them seam-side down on a tray lined with plastic wrap, cover with damp paper towel and refrigerate until ready to serve.IngredientsLemongrass and beef rice paper rolls cooking oil spray 180 g beef fillet, minced finely 227 g can water chestnuts, rinsed, drained, sliced thinly 10 cm stick (20g) fresh lemongrass, chopped finely 2 green onions, sliced thinly 1 fresh long red chilli, sliced thinly 1 tbsp lemon juice 1 tbsp kecap manis 1 tbsp fish sauce 12 x 21cm rice paper rounds 12 large fresh mint leaves 1 1/2 cups (120g) bean sprouts 12 sprigs fresh coriander 1/4 cup (60ml) sweet chilli sauce 2 tbsp lemon juiceLemon chilli dipping sauce 1/4 cup (60ml) sweet chilli sauce 2 tbsp lemon juiceStepsLemongrass and beef rice paper rolls1. To make the lemon chilli dipping sauce; combine both ingredients in a small bowl. 2. Heat a medium frying pan over high heat. Spray with cooking oil spray for 1 second. Cook mince, stirring, for about 5 minutes or until browned. Stir in the chestnuts, lemongrass, onion, chilli, juice, kecap manis and sauce. Cool. 3. Dip one rice paper round into bowl of warm water until soft; place on a board covered with a clean tea towel. Top with one mint leaf, one heaped tablespoon of mince mixture, sprouts and coriander sprig. Fold and roll to enclose filling. 4. Repeat step 3 to make a total of 12 rolls. 5. Serve with lemon chilli dipping sauce.