Crispy Rice Paper Wraps with Spiced Lamb and Cucumber Yogurt

Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant.

Add ground lamb and cook for 5-7 minutes, breaking it apart with a spoon until fully browned. Drain excess fat if needed.

Stir in cumin, coriander, paprika, and cayenne pepper. Cook for 2 minutes until spices are well combined and fragrant.

Season the lamb mixture with salt and black pepper to taste. Set aside to cool slightly.

In a bowl, combine Greek yogurt, julienned cucumber, fresh mint, cilantro, lemon juice, and a pinch of salt. Mix until smooth. Set aside.

Pour warm water into a shallow bowl. Dip each rice paper wrapper into the water for 3-4 seconds until pliable but still firm.

Place wrapper on a clean surface. Add 2-3 tablespoons of spiced lamb mixture in the center of each wrapper.

Fold in the sides of the wrapper and roll tightly away from you, creating a compact cylinder.

Heat vegetable oil in a deep skillet to 170°C (340°F).

Working in batches, carefully place rice paper wraps seam-side down into hot oil. Fry for 2-3 minutes on each side until golden and crispy.

Remove wraps with a slotted spoon and drain on paper towels.

Serve warm crispy wraps with cucumber yogurt sauce for dipping.