Lamb spring rolls

AT A GLANCE

  • Serves 14 people

  • 60 ml (¼ cup) peanut oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 carrot, finely chopped
  • 500 gm minced lamb shoulder
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 2 tsp oyster sauce
  • 1 tbsp white sugar
  • 1 tsp Shaoxing wine
  • 35 gm (¼ cup) potato flour (see note)
  • 14 medium spring roll wrappers
  • To deep-fry: peanut oil
  • To serve: hoi sin sauce thinned with dry sherry
01   Heat 2 tbsp oil in a wok over medium heat, add onion, leek and carrot and sauté for 5 minutes or until tender, add lamb and cook, stirring to break up, for 5 minutes or until browned. Add cumin, pepper, oyster sauce, sugar, remaining peanut oil, Shaoxing wine and cook for 2 minutes or until slightly reduced. Combine 2 tbsp flour with 100ml water, add to wok and stir for 1 minute or until thickened. Refrigerate lamb mixture for 1 hour or until cool.
02   Working with 1 spring roll wrapper at a time place on a clean work surface with a corner closest to you. Spoon 2 tbsp of lamb mixture across centre and, starting with corner, roll up enclosing sides. Combine remaining potato flour with 1 tbsp water. Brush pastry end with potato flour mixture to secure. Repeat with remaining spring roll wrappers and lamb filling.
03   Heat peanut oil in a deep-fryer or large saucepan to 180C. Cook spring rolls, in batches, for 4-5 minutes or until golden brown. Serve immediately with hoi sin sauce.

Note Potato flour is available from health food stores and Asian supermarkets.

Recipe:

LAU'S FAMILY KITCHEN

Photography:

CON POULOS

Styling:

RODNEY DUNN

FEATURED IN

Feb 2007

Feb 2007

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