Warm Lamb Banh Cuon
A twist on the classic Vietnamese spring roll, this warm version is perfect for a cozy dinner. The lamb adds a rich and savory flavor to the dish.
Ingredients
- ●1 pound Ground lamb80/20 lean to fat ratio
- ●1 package Banh cuon sheetsfound in most Asian grocery stores
- ●1/4 cup Fresh mint leaveschopped
- ●2 tablespoons Lime juice
- ●1 tablespoon Hoisin sauce
- ●1 tablespoon Soy sauce
- ●1 tablespoon Gingergrated
- ●1 clove Garlicminced
- ●1/4 cup Water
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Line a baking sheet with parchment paper.
- 3
Place the banh cuon sheets on the prepared baking sheet.
- 4
Bake for 5-7 minutes or until the sheets are lightly browned.
- 5
In a large skillet, heat 1 tablespoon of oil over medium-high heat.
- 6
Add the ground lamb and cook, breaking it up with a spoon, until it is browned and cooked through.
- 7
Stir in the hoisin sauce, soy sauce, ginger, and garlic. Cook for 1 minute.
- 8
To assemble the rolls, lay a banh cuon sheet on a flat surface.
- 9
Place about 1/4 cup of the lamb mixture in the center of the sheet.
- 10
Add a few mint leaves on top of the lamb.
- 11
Fold the bottom half of the sheet up over the filling, then fold in the sides and roll up the sheet to form a tight cylinder.
- 12
Repeat with the remaining ingredients.
- 13
Serve the warm lamb banh cuon with additional mint leaves and hoisin sauce, if desired.