‘I just love the fresh lemongrass hit in these super-simple rice paper rolls.’Sarah Murphy, Food Editor CHICKEN & LEMONGRASS SUMMER ROLLS
MAKES 18 PREP 20 MINS COOK 8 MINS
• 2 tsp vegetable oil• 500g chicken mince• 2 stalks lemongrass, trimmed, chopped• 2 green onions, finely chopped• ¼ cup fresh mint leaves, finely chopped• 2 tbsp 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, 5-7 mins, breaking up lumps, until mince is browned and cooked through.
2 Transfer to a large bowl. Cool. Add onion, mint, sauces, zest, juice…
