Thai Venison Larb Soft Rolls
I love Thai food and you can’t beat a good larb. Usually larbs are served with rice, however for my version I have given it a little twist by wrapping it in rice paper. If you didn’t want to use rice paper you could just as easily wrap in lettuce leaves for extra texture and crunch. I have used venison mince but you could easily substitute pork, chicken or beef. The great thing about this dish is it is quick on time, full of flavour and lean and healthy. Eat up and enjoy
|500 g||Venison mince|
|1 Tbsp||Peanut oil|
|1||Red onion, finely diced|
|2 cloves||Garlic cloves, crushed|
|1 piece||Lemongrass, minced|
|2||Red chillies, finely diced|
|2 Tbsp||Jasmine rice, toasted and crushed|
|½ cup||Chicken stock|
|2||Limes, juiced and a little zest added|
|2 Tbsp||Fish sauce|
|¼ cup||Fresh mint, finely chopped|
|¼ cup||Fresh basil, finely chopped|
|¼ cup||Fresh coriander, finely chopped|
|12||Rice paper wrapper|
- Heat the oil in a frypan and cook the onions, garlic and chillies until soft. Add the venison and cook until just underdone. Add the chicken stock and stir until most of the liquid has evaporated. Turn off heat and add the remaining ingredients and mix to combine.
- Fill a large bowl with warm water. Take rice papers one at a time and submerge in water until it softens. Remove rice paper from water and pat dry with a paper towel. Place a good dollop of mixture in the centre of the rice paper, fold sides over, then old bottom end over and roll up. Repeat until the mixture is all used up
- Serve with a spicy Thai dipping sauce made from mixing some sweet chilli sauce with a Tbsp soy sauce, 1 Tbsp Fish Sauce, 1 Tbsp brown sugar and 1 Tbsp fresh lime juice.
- Add an Asian salad with a dressing made from ¼ cup rice wine vinegar, 1 Tbsp soy sauce, 1 Tsp sugar, 2Tsp freshly grated ginger and 1 Tsp sesame oil.