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Turkey larb rolls
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
"Swap traditional mince for lean turkey in flavorful Asian rice paper wraps drizzled with sweet chili for a zesty kick."
Ingredients:
  • 500g turkey mince
  • 2 stalks lemongrass
  • 2 shallots, finely chopped
  • 44.00 gm sweet chilli sauce, plus extra to serve
  • 1 garlic clove, crushed
  • Zest and juice of 1 lime
  • 62.50 ml finely chopped fresh mint leaves
  • 500.00 ml finely shredded iceberg lettuce
  • 18 round rice paper sheets
Instructions:
  • Preheat a large non-stick pan over high heat. Cook turkey by stir-frying for approximately 5 minutes, or until fully cooked. Allow to cool.
  • Prepare the lemongrass by trimming and finely chopping the tender white part of the stalk. Combine the lemongrass, shallots, sweet chilli sauce, fish sauce, garlic, lime zest, lime juice, and mint in a bowl.
  • Incorporate the turkey mince thoroughly. Taste and adjust seasoning with a touch more fish sauce if needed. Shape the mixture into 18 equal portions.
  • Submerge a rice paper sheet in a generous-sized bowl of warm water until pliable. Take out the sheet and lay it on your work surface. Add some turkey mince to one end and a handful of lettuce on top. Roll up firmly to seal the filling, folding the sides inwards. Move the roll onto a serving platter and cover with a damp cloth to retain moisture.
  • Continue assembling the remaining rice paper rolls with the filling. Serve promptly, accompanied by additional sweet chili sauce for dipping.

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