Avocado & lemongrass venison steak rolls
Try your hand at these light and refreshing rolls as a side dish or main. The filling consists of fragrant lemongrass venison steaks paired with creamy avocado wedges and crispy salad vegetables wrapped in rice paper. Enjoy alongside a Vietnamese dipping sauce to savour the rolls!
40mins
4ppl
Medium
Ingredients
2 pieces venison steak (approx. 220g)
lemongrass marinade
1 garlic cloves, crushed
3 tbsp Golden Sun fish sauce
3 tbsp herb lemongrass, grated
1 red chilli,de-seeded and finely chopped
1 tsp brown sugar
2 tbsp pure sesame oil
1 New Zealand Avocado, sliced in wedges
1 carrot, julienned
1/2 cucumber, thinly sliced
2 spring onions, thinly sliced
1 cup iceberg lettuce, thinly sliced
A handful Vietnamese mint
A handful coriander
⅓ cup peanuts, roasted and roughly chopped
For the dipping sauce
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
1 tbsp coriander, chopped
1 tbsp Vietnamese mint, chopped
1 tbsp brown sugar
4 tbsp Golden Sun fish sauce
2 tbsp white vinegar
1 lime juice and grated zest
12 rice paper
A wide shallow tray/bowl of water to hydrate the rice paper
Method
- Mix lemongrass marinade ingredients in a small bowl. Pour over the venison steaks and marinate for 20 minutes.
- Meanwhile, make the two dipping sauces . Combine all the ingredients of each sauce in two separate small bowls. Set aside.
- Prepare all salad ingredients and arrange on a serving platter.
- Barbecue or pan-fry venison steaks over medium high heat. Cook 3–4 minutes each side. Cover with foil and rest for 5 minutes. Slice into strips.
- Soak a piece of rice paper in water for 10 seconds. Place in a dump tea towel. Arrange filling ingredients in the middle. Wrap and roll to make into a cylinder shaped spring roll. Repeat until the ingredients are used up.
- Serve with the dipping sauce to enjoy.
