Spiced Lamb & Rice Paper Rolls With Fresh Vegetables Recipe

Asian cuisine · 524 calories

Spiced Lamb & Rice Paper Rolls with Fresh Vegetables recipe

About this recipe

Start your morning with these spiced lamb rice paper rolls, a perfect blend of flavor and nutrition. Inspired by Asian cuisine, these rolls feature tender ground lamb seasoned with turmeric, Buknu spice blend, chilli pepper, and black pepper, wrapped in delicate rice paper alongside steamed vegetables and fresh herbs. The rolls are light yet packed with protein, fiber, and essential nutrients, making them ideal for busy mornings or family breakfasts. With a prep time of just 10 minutes and a cook time of 25 minutes, this dish is easy to prepare and sure to impress. Serve with soy sauce and rice vinegar dipping sauce for a tangy kick. Perfect for those seeking a quick, wholesome, and delicious meal.

Ingredients

  • 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
  • 300 g Mr. Merchant Jaljeera Shots
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
  • - Star Anise
  • 300 G Assorted Chilli Pepper Sb Shichimi Tougarashi
  • 50 g Black Pepper
  • - Rice Vinegar
  • 90 g Dark Soy Sauce
  • 200 ml Sesame Oil
  • 1 Bunch Mint Leaves
  • - Coriander Powder
  • - MF GARLIC CLOVES 100GM
  • - Rock Salt
  • - Ginger Powder
  • 100 g Coriander Leaves
  • 500 g Curd
  • 100 g Cooking Soda
  • medium Chilli Green Long
  • 100 Ml Govind Ghee
  • 250 g Nb Samak Rice 250 G
  • 100 g Jeera

Instructions

  1. 1. Heat a medium-sized pan and toast the star anise for 30 seconds until aromatic.
  2. 2. Add the ground lamb to the pan and cook on medium heat for 7–8 minutes until fully browned.
  3. 3. Stir in turmeric, Buknu spice, black pepper, and chilli powder to coat the lamb evenly.
  4. 4. Add soy sauce and sesame oil to the lamb, mixing well for 2 minutes to infuse the flavors.
  5. 5. In a separate pan, lightly steam the frozen mixed vegetables for 3–4 minutes until tender-crisp.
  6. 6. Prepare the rice paper by soaking each sheet in warm water for 20-30 seconds until soft but pliable.
  7. 7. Place a softened rice paper sheet on a flat surface and layer cooked lamb, steamed vegetables, mint, and coriander leaves.
  8. 8. Fold the rice paper over the filling neatly to create a roll, tucking in the sides as you go.
  9. 9. Repeat the process for all rice paper sheets, ensuring rolls are tightly packed.
  10. 10. Serve the rolls with a dipping sauce made from rice vinegar and soy sauce for added flavor.