Peel, destem and crush the garlic.

Trim, peel and finely slice the shallot.

Trim and finely slice the chillies.

Finely chop the coriander and mint.

Wash the lettuce leaves.

Lift the Cooking Chef head and fit the heat shield.

Fit the Stir Tool to the machine.

Attach the Cooking Chef bowl to the machine and fit the Stir Assist Clip.

Add Ingredients 1 (rice) into the Cooking Chef bowl, fit the splash guard.

Cook at 150ºC, on speed Min for 6 minutes.

Transfer to a clean medium bowl and let cool.

Fit the Cooking Chef bowl with the Spice Mill attachment.

Transfer the rice into the Cooking Chef bowl, grinding until powdered.

Add the first item of Ingredients 2 (oil) to the bowl.

Heat at 120ºC, on speed Min for 5 minutes.

Add the remaining items of Ingredients 2 (mince, garlic) to the bowl.

Cook at 120ºC, on speed Stir 1 for 5 minutes.

Add Ingredients 3 (lemongrass, fish sauce, rice powder, palm sugar, lime juice) to the bowl.

Cook at 110ºC, on a continuous speed for 5 minutes.

Add Ingredients 4 (shallot, chillies, spring onions) to the bowl.

Cook at 110ºC, on a continuous speed for 5 minutes.

Add the first 4 items of Ingredients 5 (coriander, mint, seasoning, lime) to the bowl.

Cook at 110ºC, on a continuous speed for 5 minutes.

Spoon mince mixture into the centre of the last item of Ingredients 6 (lettuce leaves) and wrap.

Serve.