Place the rice in a pan and cook for 2 minutes, tossing the pan.
Grind in a mortar and pestle or mini food processor.
Heat a wok on high heat. Add 2 tablespoons of water and when boiling add the minced chicken, stirring well to break up & until cooked.
Add the lemongrass, ground roasted sticky rice, dried chilli flakes, fish sauce & lime juice.
Stir in the coriander leaves and spring onion.
Spoon into individual Iceberg lettuce leaves & garnish with the mint leaves.
Served with the dipping sauce spooned over the top.
*For a vegan & vegetarian friendly version, use tofu that has been blitzed finely or chopped finely. Alternatively, us vegan mince instead of chicken mince & use a vegan friendly fish sauce.