Ingredients:

1 kg beef fillet or rump
Goedgedacht blueberry vinegar dressing
Extra virgin olive oil
2 red onions
1 red pepper
Tom yum Goong
Cabbage marinated in the blueberry dressing
Galangal
Julienned carrots
Coconut cream /milk
Jasmine rice
Rice paper

Dipping Sauce Ingredients:

Sweet plum sauce
Goedgedacht Blueberry Dressing
Ponzu sauce
Soy sauce
Chillies (optional)

Preparation:

Cut the fat off the beef and give to cats. Cut up and marinade strips of beef fillet and rump in vinegar for 8 hours.
Galangal (Thai spice in powder or root form – we used both. Soaked the root in boiling water all afternoon and used 1 cup of the flavoured water in the mix).

Method:

Flash fry in hot oil. Add red onions, red peppers, carrots, galangal, 1 sachet of Tom Yum Goong and cook for a few minutes.  Vegetables should stay firm/crisp.  Add tin of coconut cream or milk. Wrap in rice paper.

Mix the sweet plum sauce, Goedgedacht blueberry vinegar dressing, ponzu sauce and soy sauce in equal parts for dipping sauce for the rice paper parcels.

Serve with Jasmine rice.
Serves 6.

Alternatives:

For added heat, put some chillies in vinegar and  put on top.

Could also include broccoli, or chopped green beans.

Will work for chicken or prawns as well. For a sweeter flavour for chicken, add a can of drained mielies.