Instead of pan-frying, you can barbeque the beef on a table-top grill greased with oil.

Ingredients : Makes 12 rolls

Preparation:

• Cut off the thick bottom one-third of the lemon grass stalk.

• Discard the rest. Blend the lemon grass, shallots, garlic and sugar to a smooth paste. Add some fish sauce if the mixture gets too dry.

• Transfer to a bowl then add the remaining fish sauce, sesame oil, pepper, sesame seeds and beef. Set aside to marinate for 1 hour.

• Heat the oil in a frying pan. Pan-fry the meat on very high heat for 1-2 minutes on each side, or until done to taste.

• Transfer to a plate to cool. Once the meat has cooled, slice thinly.

• Dip 1 sheet of rice paper in a bowl of warm water for 3-4 seconds. Remove and place on a tea towel, smoothing the rice paper with your fingers.

• Place 1 lettuce leaf on each sheet.

• Add some beef, mint and coriander leaves. Fold one end over the filling, then fold the sides, and roll up tightly, pressing to seal.

• Cut in half and place on a serving plate.

• Repeat until all the ingredients are used up. Make sure the rolls do not touch each other or they will stick. Serve with Vietnamese Dipping Sauce.