Lamb Spring Rolls - Chrysl

 Recipe by Chrysl Castelino










Ingredients:
25-30 spring roll sheets
2 tbsp all purpose flour/maida

For the mince mixture:

1/2 kg lamb mince
1 cup chopped cabbage
1 medium carrot (chopped)
1 medium onion (chopped)
2 green chillies (chopped)
5-6 cloves garlic (chopped)
2" ginger (chopped)
1/2 cup chopped spring onions
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1/2 tsp pepper powder
salt to taste
oil for deep frying

For the spicy mayo dip:
2 tbsp Schezwan sauce
1 tbsp mayonnaise
1 tsp tomato ketchup

Steps:
  1. To make the spicy mayo dip, combine all the ingredients for the dip and mix well. Refrigerate before serving.

  2. In a wok, heat 2 tbsp oil 
  3. Add the ginger, garlic and green chillies and fry till aromatic.
  4. Add in the onions and fry till translucent.
  5. Next add the carrots and cabbage. Fry on high flame for 5 minutes.
  6. Add the minced lamb and continue to fry till the meat releases water.
  7. Now add the sauces, pepper, vinegar and salt to taste. Continue to fry till the meat has cooked and all the water has completely evaporated.
  8. Add chopped spring onions and turn off the flame.
  9. FIGURE  A
    Transfer the mixture in to a bowl or a plate and let it cool completely.

  10. Separately, combine 2 tbsp of maida with 3-4 tbsp water to form a slurry. Use this to seal the edges of the spring rolls.

    Making the spring roll:
  11. Place 1 tbsp of the mince mixture onto a spring roll sheet and fold the edges inwards to form a roll.
  12. FIGURE B
    There are two ways that you can fold the sheet (pictures on the right). 
  13. Follow any one of these methods, and do remember to seal the top edge with the maida slurry.

  14. In a pan, heat sufficient oil for deep frying. 
  15. Add 3-4 spring rolls and fry till gold brown and crisp. Do not over crowd the pan. 
  16. Serve hot with the spicy mayo dip.
  17. ENJOY!