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.
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.