TableTopBBQ – Beef Rice Paper Rolls Recipe

The TableTopBBQ is great fun and Melbourne’s weather last Saturday was perfect for a BBQ which gave myself the idea of testing out the TableTopBBQ!!!!

Unboxing of the Table Top BBQ

You get three sauce plates inside, 4 sets of chopsticks and a very handy flip grill…


We were looking at eating a healthy lunch so we decided on Beef Rice Paper Rolls. Off to the butchers we went and bought some top-side beef and asked them to cut it into thin slices (I love the butchers, they’re so convenient).

Marinating the beef: add some lemongrass, fish sauce and a teaspoon of sugar…


Now how to fire up the TableTopBBQ:

Jiffy fire lighters are a must and are placed in the bottom section of the TableTopBBQ and add some newspaper to get it firing up.

Then add your coal in the middle section of the TableTopBBQ covering the holes as best as you can. You know when it’s ready to cook once the coal turns white and is steaming hot (when you hover your hand over it, not by touching it)…

Now let’s cook…you can place the beef in between the grill or top of the grill. I liked it in between the grill which made it super easy to flip when the bottom side was ready…

Look at that beef…

What you need to construct a Beef Rice Paper Roll (In order of placement):
1. Rice Paper (from your asian grocery)
2. Lettuce
3. Mint Leaves
4. Other leaves (optional)
5. Rice Vermicelli
6. Thinly Sliced Cucumbers
7. Pickled Radish (optional)
8. Beef

Here’s one I prepared earlier…

Rolling is easy as long as you didn’t go overboard with the stuffing. Roll the rice paper tightly 3/4 then fold the sides into the middle and complete the roll…

Dip the roll into some pre-prepared Vietnamese fish sauce or in Vietnamese it’s called “nuoc mam”. Google the recipe because it’s a synch.

Please mind my fish sauce, it has remnants of some rice vermicelli and looks like a piece of beef…

Take a bite into your Beef Rice Paper Roll and you’ll never want to order these again from any asian restaurant…

There’s other types of rice paper roll versions out there such as pork and prawn, vegetarian ones, etc but that can wait for another post.

The TableTopBBQ was super fun and easy to use but most of all cooked the beef nicely and evenly and gave it an authentic taste and feel of Vietnam. Can’t wait to have my next cooking adventure with the TableTopBBQ.

Homemade Thai Green Curry

…the family gave it a thumbs up and they didn’t all rush to the toilet…

Melbourne Cup day I spent at home with the family, we didn’t consider dinner and as it drew closer to dinner time no one could be bothered dropping by the shopping centre or buying take out.

o we went through a few dishes we could cook. So we had chicken in the fridge, a few vegetables and whatever was in the pantry. I suggested the idea of cooking Thai Green Curry 🙂 But of course as The Learner Chef, I’ve never tried to cook a curry before. I thought to myself, what have I got myself into? The flavours could be terribly wrong, it could be too spicy, I could even poison my family. Luckily my sister pointed me in the right direction (pre-made green curry paste).

Here’s a snippet of how I cooked the curry, I couldn’t believe how easy it was but then again I could of challenged myself by making the green curry paste. Anyways, so I grabbed some straw beans from the fridge and my sister suggested to add some more vegetables like carrots and potatoes into the dish (great additions sister). Started off with cooking the chicken (around 500g) with some garlic and onions, seasoned with a tablespoon of fish sauce and after the chicken was cooked I popped in two teaspoons of pre-made green curry paste (I guess you can buy this from any asian/indian store and most likely your local supermarket).

After the curry paste infused with the chicken I added a can of coconut milk (400mL) then added the vegetables. I should of boiled the potatoes beforehand and added the beans in a couple minutes before the curry was ready but they still tasted great and soaked up the curry juices. To compliment the dish I served the curry with coconut rice. You can add more chilli or more green curry paste to make the dish spicier. I can’t handle spicy food as I begin to sweat and cry (not a pretty sight)

When I have time I’ll post up a recipe (very soon). By the way, the family gave it a thumbs up and they didn’t all rush to the toilet. So I will be definitely cooking this dish again but maybe next time I will try to make the curry paste myself. Definitely give this one a go, you’ll impress the family and impress yourself.