CHICKEN & LEMONGRASS ROLLS
Prep 20 mins | Cook 8 mins | Makes 18
2 tsps vegetable oil
500 g chicken mince
2 stalks lemongrass, trimmed, chopped
2 green onions, finely chopped
¼ cup fresh mint leaves, finely chopped
2 tbsps sweet chilli sauce, plus extra to serve
1 tbsp fish sauce
1 lime, finely grated zest, juice
1 garlic clove, crushed
18 sheets round rice paper
3 cups shredded iceberg lettuce
1. In a large, non-stick wok or frying pan, heat oil on high. Stir-fry chicken with lemongrass, 5 to 7 mins, breaking up lumps, until mince is browned and cooked through.
2. Transfer to a large bowl. Cool. Add onion, mint, sauces, zest, juice and garlic. Mix well.
3. Half fill a shallow dish with warm water. Dip…
