Crispy Lamb Rice Paper Parcels

Serves 4

Time 25 minutes

Ingredients

Filling

250g lean lamb mince

½ brown onion, finely chopped

1 carrot, grated

3 garlic cloves, grated or minced

1 tbsp of ginger, grated or minced

2 tbsp of tamari or gluten-free soy sauce 

2 tbsp rice wine vinegar

2 tbsp sesame oil 

¼ cup spring onion, chopped

¼ cabbage, finely shredded or chopped

2 eggs

1 zucchini, grated

1 can water chestnuts, drained and roughly chopped

Nuoc Nam Sauce

2 tbsp water

1 tbsp fish sauce

1 tbsp rice vinegar

1 tbsp lime juice

1 tsp brown sugar

1 garlic clove, minced

1 red chilli, chopped finely

Rice paper wraps

Avocado oil, for frying

Method

In a large bowl combine the filling ingredients, ensure the ingredients are well combined.

Get some water in a large bowl and to prepare the rice paper sheets dip these into the bowl and place onto a clean non-stick surface. Place the filling in the centre of the wrap and bring all the edges in to make a square. Ensure the parcel is sturdy. Repeat this process with other wraps.

Warm a pan on medium heat, add oil and place the parcel in the pan.

Fry both sides for around 7 minutes each side – to ensure golden on each side and the meat inside is cooked through.

For the Nuoc Nam, combine the ingredients in a bowl.

Serve the warm crispy rice paper rolls with the dipping sauce and boom!