Lamb Spring Rolls

Lamb Spring Rolls by

The Chef's Kitchen

Media

Shopping List

  • 12 Rice Spring Roll Wrappers
  • 1 lb. Ground Lamb
  • 1 clove Garlic, crushed
  • 1 oz. Ginger, chopped
  • 2 oz. Julienned Carrots
  • 2 oz. Julienned Red Peppers
  • 4 oz. Mung Bean Sprouts
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Vinegar
  • 1/2 tsp. Sesame Oil
  • 2 oz. Vegetable Oil
  • 2 oz. Scallions, chopped
  • 1 Tbsp. Cilantro, chopped
  • 2 Tbsp. Hoisin Sauce
  • 2 cups reconstituted rice noodles

 

Instructions

  • Heat the vegetable oil in a pan.
  • Add the lamb, garlic, ginger, and scallions.
  • Cook about 5 mins or until lamb is thoroughly cooked.
  • Remove from heat, drain excess liquids and let cool to room temperature.
  • Add remaining ingredients.
  • Prepare the wrappers in cool water until pliable.
  • Add filling and roll like a burrito.
  • Serve and enjoy.