Mongolian Lamb rice paper rolls

Ingredients

• 500g Lamb, cut into strips
• 1 tbs oil (i used avocado)
• 1 pkt LEE KUM KEE Mongolian lamb sauce
• Red and green capsicum
• 1 carrot, cut into matchsticks
• Leafy green mix
• 6 baby cucumber, cut into slivers or matchsticks
• KEWPIE mayonnaise
• KEWPIE sriracha mayonnaise
• 2-3 spring onions, diced
• Sweet soy sauce for dipping (optional
• Rice Paper rolls

Method

1. Prep matchstick carrots, cucumbers, and dice spring onions. Place these with the leafy greens all in separate dishes ready to fill rice paper rolls
2. Prep rice paper rolls as per instructions on your pkt
3. In a wok, heat 1tbs oil and add sliced lamb and capsicum for about 3 minutes, flipping or turning occasionally
4. Add pkt of LEE KUM KEE mongolian lamb sauce, and stir fry for about 3-5 more minutes or untill lamb is cooked to your liking.
5. Transfer to a dish and allow to cool slightly
6. Assemble rice paper rolls as per instructions on pkt of rice paper, filling with desired fresh ingredients, mongolian lamb, and of course your choice of KEWPIE mayonnaise
7. Dip in sweet soy or more KEWPIE and enjoy!!

Product used in recipe

• Kewpie - Mayonnaise
• Kewpie - Mayonnaise Sriracha Flavour
• Lee Kum Kee - Ready Sauce For Mongolian Lamb
• Valcom - Rice Paper