Lemongrass venison steak & avo summer rolls

Four green whole summer rolls stack and caut halves standing up, bowls of green sauce and peanuts, two glasses of water.
These summer rolls are light and refreshing, yet a satisfying dinner option. We love the fragrant lemongrass and the creaminess of the avocado in the rolls. Enjoy with a punchy dipping sauce.

Prep Time 15 minutes
Cook Time 8 minutes
marinating time 10 minutes
Total Time 33 minutes
Course Appetiser, Dinner, Lunch
Cuisine Asian, Vietnamese
Servings 4 people


lemongrass marinade

For the Nuoc Cham dipping sauce


  • Mix lemongrass marinade ingredients in a small bowl. Pour over the venison steaks and marinate for 20 minutes.
  • Meanwhile, make the two dipping sauces. Combine all the ingredients of each sauce in two separate small bowls. Set aside.
  • Prepare all salad ingredients and arrange on a serving platter.
  • Barbecue or pan-fry venison steaks over medium high heat. Cook 3–4 minutes each side. Cover with foil and rest for 5 minutes. Slice into strips.
  • Soak a piece of rice paper in water for 10 seconds. Place in a dump tea towel. Arrange filling ingredients in the middle. Wrap and roll to make into a cylinder shaped spring roll. Repeat until the ingredients are used up.
  • Serve with the dipping sauce to enjoy.


Keyword dairy free, low carb
Tried this recipe?Let us know how it was!

Use tofu for a vegetarian alternative.

Whilst you can now find venison meat in most supermarkets, for more specialised cuts, try these suppliers.

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