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Ingredients

500g turkey mince
2 stalks lemongrass
2 shallots, finely chopped
2 tablespoons sweet chilli sauce, plus extra to serve
1 tablespoon fish sauce
1 garlic clove, crushed
Zest and juice of 1 lime
1/4 cup finely chopped fresh mint leaves
2 cups finely shredded iceberg lettuce
18 round rice paper sheets

Method

Step 1 Heat a large, non-stick pan over high heat. Add turkey and stir-fry for about 5 minutes, or until cooked through. Cool.
Step 2 Meanwhile, trim lemongrass and remove tough outer leaves until you have just the tender white part of the stalk. Chop finely. Put lemongrass, shallots, sweet chilli sauce, fish sauce, garlic, lime zest, juice and mint in a bowl.
Step 3 Add turkey mince and mix until well combined. Check seasoning and add a little more fish sauce if desired. Divide mixture into 18 equal portions.
Step 4 Soak a sheet of rice paper in a large bowl of warm water until soft. Remove sheet from water and place on work surface. Place a portion of the turkey mince at one end and top with a little lettuce. Roll up tightly to enclose filling, folding in sides as you go. Transfer roll to a platter and cover with a damp cloth to keep moist.
Step 5 Repeat with remaining rice paper and filling. Serve immediately, with extra sweet chilli sauce on the side.

Turkey larb rolls

How to make Turkey larb rolls

Ingredients

Method