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Char-Grilled Lamb Rice Paper Rolls

Ingredients

(Makes 10-12)
10-12 rice papers
1 lamb back strap
1 tsp wasabi paste
6 snow peas, finely shredded
1 carrot, finely shredded
5 spring onions, finely sliced (keep 7cm batons of the tops for later and cut lengthways into quarters)
5 slices pickled ginger, finely shredded
50g vermicelli noodles (cooked as per pack instructions), roughly chopped
1 red chilli, finely sliced
Sweet chilli sauce
Mint sauce
¼ bunch coriander
½ avocado

Method

In a mixing bowl, combine the wasabi paste with 1 tsp mint sauce, 1 tsp chilli sauce and a splash of the vinegar from the pickled ginger jar. Marinate the lamb back strap in this mixture for approximately 30 minutes.

Submerge the rice papers into lukewarm water for a few minutes. Remove and spread them out onto clean tea towels so that they do not stick together.

In a large mixing bowl, combine carrot, snow peas, pickled ginger, chilli, finely sliced spring onion, vermicelli, 1½ tbsp sweet chilli sauce and 1 tbsp mint sauce. Thoroughly mix.

On a red-hot grill plate, char-grill the lamb for 5-6 minutes. Turn and grill the other side for a further 3-4 minutes. Wrap the lamb in foil and allow to rest for 5 minutes. Slice.

Place a slice of avocado in the centre of the rice paper, a few coriander leaves and some vermicelli mixture. Place a few slices of the lamb on top.

Fold the bottom of rice paper over the filling, then the left side, then the top. Place a spring onion baton on top and roll the remaining side over and seal.

Serve with a dipping sauce made by mixing equal quantities of mint sauce and sweet chilli sauce.