Ingredients
- 2 lamb fillets
- ⅓ cup (40 g/1¼ oz) chopped garlic chives
- 2 tablespoons lemon juice
- ½ teaspoon coarsely ground black pepper
- 6 rice paper wrappers
- 1 cup (75 g/2½ oz) shredded lettuce
- 1 small cucumber, seeded and thinly sliced lengthways
- ½ cup (10 g/¼ oz) mint leaves
- ½ red onion sliced
- 1 avacado sliced
- ½ large red capsicum cut into strips
- 200 g (6½ oz) hummus, to serve
Method
1. Heat a little oil in a medium pan, add the lamb fillets and cook over high heat for 3 minutes, or until they are browned all over. Reduce the heat and add the garlic chives, lemon juice and pepper. Simmer until slightly reduced and season with salt. Remove from the heat and allow to cool slightly. Slice the lamb fillets into long thin strips, return to the pan and cover with the pan juices.
2. Have a large bowl filled with water near your work surface and work with one rice paper wrapper at a time. Dip a rice paper wrapper into the water and hold it under for about 30 seconds, or until it is soft and pliable (some rice papers may take longer to soften, but if the rice paper is held under for too long it will be too soft and will split when it is rolled).
3. Place the softened rice paper on the work surface. Lay some lamb strips across the centre of the rice paper and drizzle with some of the pan juices. Top with some lettuce, cucumber, mint, onion, avocado and capsicum strips. Roll up tightly, folding in the sides, and place on a serving plate. Repeat with the remaining rice paper, lamb, vegetables and mint. Serve the spring rolls, whole or halved, with the hummus.
