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Garlic Lamb and Vegetable Spring Rolls Recipe

Garlic Lamb and Vegetable Spring Rolls Recipe

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Ingredients:

Serving

1/4 cup brown sugar
2 tbsp mushroom soy sauce
2 tsp chopped garlic
1 tsp cornstarch
1 tsp orange zest
1 lb coarsely ground lamb meat from leg or shoulder
2 tbsp peanut oil , plus 2 tablespoons
1 tbsp minced ginger
1 tbsp minced garlic
2 tbsp minced green onions
1/2 tsp crushed red pepper flakes
1 oz rice wine
1 tbsp cornstarch dissolved in 1/4 cup water
2 oz rice noodles , soaked in water for 20 minutes
4 oz shiitake mushrooms , stems discarded, thinly sliced
1 small onion, peeled and thinly sliced
1 medium carrot, peeled and julienned
1 red bell pepper, cored, seeded , and julienned
salt and freshly ground black pepper
1/2 cup chiffonade basil leaves
1 tbsp sesame oil
1 tbsp soy sauce
1 package egg roll wrappers
1 egg, lightly beaten
peanut oil , for deep frying
sweet chili scallion dipping sauce, recipe follows

Directions:

Garlic Lamb:
Garlic Lamb: Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
Add the lamb and stir-fry until well browned, about 5 minutes. Deglaze with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash. Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
Preheat 3 inches of peanut oil in a deep pot to 360 degrees F. Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Sweet Chili Scallion Dipping sauce.
Sweet Chili Scallion Dipping Sauce:
1/4 cup finely chopped scallions
1/4 cup sweet chili Thai sauce *
1/2 lime, juiced
*available at Asian markets
Combine all the ingredients.
Yield: about 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.91 Kcal (464 kJ)
Calories from fat	42.24 Kcal
		% Daily Value*
Total Fat	4.69g	7%
Cholesterol	16.44mg	5%
Sodium	129.83mg	5%
Potassium	108.29mg	2%
Total Carbs	14.45g	5%
Sugars	6.72g	27%
Dietary Fiber	1.05g	4%
Protein	1.52g	3%
Vitamin C	13.8mg	23%
Vitamin A	0.4mg	12%
Iron	5.3mg	30%
Calcium	16.8mg	2%

Amount Per 100 g
Calories	155.73 Kcal (652 kJ)
Calories from fat	59.31 Kcal
		% Daily Value*
Total Fat	6.59g	7%
Cholesterol	23.08mg	5%
Sodium	182.3mg	5%
Potassium	152.06mg	2%
Total Carbs	20.29g	5%
Sugars	9.43g	27%
Dietary Fiber	1.48g	4%
Protein	2.14g	3%
Vitamin C	19.4mg	23%
Vitamin A	0.5mg	12%
Iron	7.5mg	30%
Calcium	23.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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