Light, fresh, gut-friendly and totally customisable — just don’t skip the Sriracha Mayo. That's non-negotiable.
Ingredients
8–10 rice paper sheets
Cos lettuce leaves
½ cucumber, cut into thin strips
1 carrot, julienned
Fresh coriander
1 lime
1/2 bunch spring onions, thinly sliced
1 red chilli, sliced (optional)
500g mince of choice
2 tbsp coconut aminos or tamari sauce
1 garlic clove, minced
½ onion, finely diced
2 tbsp Gevity RX bone broth concentrate
¼ cup water
1 cup mushrooms, finely chopped & sautéd
To serve:
Gevity Rx Sriracha Mayo
What to do:
1. In a pan, sauté onion and garlic until fragrant. Add mince and cook until browned. Stir in coconut aminos, bone broth, and shallots. Simmer until reduced. (Optional: stir in sautéed mushrooms at this stage for extra umami.)
2. Wash lettuce, julienne carrot, cut cucumber into batons, slice chilli, and pick coriander leaves.
3. Dip a rice paper sheet in warm water until just softened, then place flat on a board. Layer with a lettuce leaf, spoonful of mince, carrot, cucumber, coriander, and chilli. Squeeze over a touch of lime. Drizzle the sriracha mayo on top. Fold in the sides and roll tightly. Repeat with remaining sheets.
4. Serve with extra Gevity Sriracha Mayo for dipping.
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