香茅鹿肉牛油果卷
Try this light and refreshing avocado wrap as a side dish or main dish. Fillings include aromatic lemongrass venison steak paired with creamy avocado wedges and crunchy salad greens, wrapped in rice paper. Enjoy with Vietnamese dipping sauce to give you a taste of how delicious this roll is!
40mins
4ppl
Medium
Ingredients
- 2 venison steaks (about 220g )
- lemongrass marinade
- 1 garlic clove , crushed
- 3 tbsp Jinyang fish sauce
- lemongrass stems, grated 3 tablespoons
- 1 red pepper , seeded and minced
- 1 teaspoon brown sugar
- 2 tablespoons pure sesame oil
- 1 New Zealand avocado, cut into wedges
- 1 carrot , shredded
- Cucumber, thinly sliced 1/2
- 2 green onions, thinly sliced
- 1 cup head lettuce , shredded
- A handful of Vietnamese mint leaves
- A handful of coriander
- 1/3 cup roasted peanuts, roughly chopped
- 1 garlic clove , crushed
- 1 red pepper , seeded and minced
- 1 tablespoon cilantro , chopped
- 1 tablespoon Vietnamese mint leaves , chopped
- 1 teaspoon brown sugar
- 4 tbsp Jinyang fish sauce
- 2 tablespoons white vinegar
- 1 cup lime juice and lemon zest
dipping sauce
12 sheets of rice paper
A wide, shallow tray / bowl for soaking the rice paper
Method
- Combine lemongrass marinade ingredients in a small bowl. Pour over the venison steak and marinate for 20 minutes.
- Meanwhile, make two dipping sauces. Combine all ingredients for each sauce in two separate small bowls. spare.
- Prepare all salad ingredients and arrange on a plate.
- Grill or pan-sear the venison steaks over medium-high heat, cooking for 3-4 minutes on each side. Cover with foil and rest for 5 minutes. Cut into strips.
- Soak a piece of rice paper in water for 10 seconds. Place on a damp towel. Place filling ingredients in the center. Wrap and roll into cylindrical spring rolls. Repeat until material is used up.
- Serve with dipping sauce.
