Vietnamese · Lunch
Curried Lamb Wraps
Rice paper wraps filled with curry-spiced seared lamb shoulder, turmeric, cumin and lemongrass, bundled with rice vermicelli, bean sprouts, cucumber and herbs. Tamarind-lime dipping sauce delivers sharp acidity against warm curry spice, finished with fresh mint and cilantro for a handheld Vietnamese-inspired dish.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
542Calories
38.1gProtein
20.8gFat
54.2gCarbs
13.8gSugar
4.1gFiber
847mgSodium
141mgChol
8.2gSat Fat
780mgPotassium
75mgCalcium
5.2mgIron
2.9mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Thinly slice lamb shoulder against the grain and toss with curry powder, turmeric, minced lemongrass and fish sauce; rest 10 minutes.
2
Boil
Cook rice vermicelli in boiling water for 3 minutes until soft, then drain and rinse under cold water.
3
Sear
Heat oil in a skillet over medium-high heat for 1 minute, then sear marinated lamb 4–5 minutes, turning once, until edges brown.
4
Mix
Whisk together lime juice, tamarind paste, honey, water and minced garlic until smooth dipping sauce forms.
5
Wrap
Dip one rice paper in warm water 3–5 seconds, lay flat, layer vermicelli, cucumber, sprouts, herbs and lamb, fold sides and roll tightly; repeat with second wrapper.
6
Plate
Arrange wraps on plate, slice each diagonally in half, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 44 rice paper wrappers (44cm)
- 2 oz56g, about a third of a bundle dry rice vermicelli noodles, cooked
- 2 tsp2 tsp curry powder
- 1 tsp1 tsp ground turmeric
- 2 tbsp2 tbsp lemongrass
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil
- 11 cucumber
- 1/2 cup50g bean sprouts
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp water
- 11 small garlic clove
- 11 small chili
