Roast Beef Rolls

Three Roast Beef Rolls stacked on top of one another on a wooden board, next to a bowl of sweet chilli sauce
  • 4 servings
  • to prepare
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  • 1 cucumber
  • 1 carrot
  • 4 spring onions
  • 1 red pepper
  • 2 little gem lettuces
  • 150g leftover cooked beef, sliced
  • 4tsp sweet chilli sauce
  • A handful of coriander


A deliciously different way to use up your leftover roast beef!

1 Cut 4 strips of parchment paper approximately 10cm x 30cm.

2 Slice the cucumber into long ribbons using a potato peeler.

3 Cut the carrot, spring onions and red pepper into thin matchsticks.

4 Starting at one end of a parchment strip lay 6 cucumber ribbons to cover half of the paper.

5 Take 3 little gem leaves and place on top of the cucumber, then top with a ¼ of the carrot, spring onion, red pepper matchsticks and sliced beef.

7 Drizzle over one teaspoon of sweet chilli sauce and scatter over some coriander leaves.

8 Using the parchment paper to help, roll and tightly secure keeping the parchment on the outer side. Tuck in the parchment paper at one end and secure the roll with a piece of string. Repeat to make 4 rolls.

Chefs Tip

This is a great picnic snack to use up leftover roast meats and salad vegetables. Try duck and hoisin sauce or chicken with satay sauce.