Name: Turkey and lemongrass summer rolls
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 2 teaspoon oil; 500 gram turkey mince; 2 stalks lemongrass, trimmed, chopped; 2 green onions, finely chopped; 1/4 cup fresh mint leaves, finely chopped; 2 tablespoon sweet chilli sauce, plus extra to serve; 1 tablespoon fish sauce; 1 lime, zest finely grated, juiced; 1 clove garlic, small, crushed; 18 round rice paper sheets; 3 cup shredded iceberg lettuce

Ingredients

2 teaspoon oil

500 gram turkey mince

2 stalks lemongrass, trimmed, chopped

2 green onions, finely chopped

1/4 cup fresh mint leaves, finely chopped

2 tablespoon sweet chilli sauce, plus extra to serve

1 tablespoon fish sauce

1 lime, zest finely grated, juiced

1 clove garlic, small, crushed

18 round rice paper sheets

3 cup shredded iceberg lettuce

Method

1.In a large non-stick wok or frying pan, heat oil on high. Stir-fry turkey with lemongrass 5-7 minutes, 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 one paper at a time in water, squeeze out excess liquid and place on clean bench. Top with lettuce and filling mixture. Fold over sides and roll up to enclose.

4.Repeat with remaining rice paper and filling. Pack in plastic takeaway containers or plastic wrap. Serve with extra sweet chilli sauce for dipping.