Lamb and plum wraps

Packed with crisp raw vegetables and juicy fruit slices, these wraps make a refreshing alternative to duck in this popular Chinese snack. They are ideal for entertaining because the lamb is equally good served hot or at room temperature, while the wraps themselves make for tasty, fuss-free eating.

Lamb and plum wraps
Low Fat No Fat Asian Cooking
Lamb and plum wraps


500 g (1 lb) lean lamb neck fillets or other lean lamb meat, trimmed of fat, thinly sliced
1½ tablespoons salt-reduced soy sauce
16 large cos (romaine) lettuce leaves, trimmed
16 rice paper wrappers
6 spring onions (scallions), thinly sliced lengthwise
¼ telegraph (long) cucumber, halved lengthwise, seeded and thinly sliced
6 sweet red plums, halved, stones removed and thinly sliced

1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 teaspoons sesame seeds
2 teaspoons salt-reduced soy sauce
1 teaspoon caster (superfine) sugar


  1. To make the sesame dipping sauce, put all of the ingredients into a screw-top jar and shake well. Set aside until needed.
  2. Put the lamb slices in a bowl with the soy sauce and set aside to marinate.
  3. Rinse and dry the lettuce leaves and remove the central stalks.
  4. Tear off 16 pieces large enough to fit in the centre of the rice paper wrappers.
  5. Finely shred the remaining lettuce and set aside.
  6. Heat a wok or large non-stick frying pan over a medium-high heat.
  7. Add half of the lamb slices and stir-fry for 3–5 minutes, or until the meat is cooked to your liking.
  8. Remove to a plate and keep warm while cooking the remaining lamb.
  9. Working with one wrapper at a time, dip the rice wrapper into a bowl of hot water to soften for 20–25 seconds, then transfer to clean tea towel (dish towel) and pat dry.
  10. Place a trimmed lettuce leaf in the centre of the wrapper and top with a few lamb slices, some spring onions cucumber, plum slices and shredded lettuce.
  11. Fold in both sides of the wrapper, then roll up neatly tucking in one end, and set aside.
  12. Repeat with the remaining wrappers and filling ingredients to make 16 wraps in total.
  13. Arrange the wraps on a serving platter and scatter over any remaining spring onion.
  14. Serve with the dipping sauce passed separately.
Each serving (4 wraps) provides1890 kJ, 450 kcal, 30 g protein, 13 g fat (4 g saturated fat), 15 g carbohydrate (11 g sugars), 4 g fibre, 506 mg sodium.

Serves 4 (makes 16 wraps)
Preparation: 35 minutes
Cooking: 10 minutes

Low Fat No Fat Asian Cooking

Low Fat No Fat Asian Cooking

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