Lamb & Ginger Egg Rolls Recipe
braised lamb, fresh ginger, cabbage mix, lemon crema
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Ingredients
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QUITTIN’ TIME FOOD
Method
QUITTIN’ TIME FOOD
- 1
Prepare the Lamb Filling
In a large skillet over medium heat, add the braised lamb, grated ginger, soy sauce, sesame oil, salt, and black pepper. Cook for 5-7 minutes until heated through and flavors meld together. Remove from heat and let cool slightly.
- 2
Add Cabbage Mix
Stir in the shredded cabbage mix into the skillet with the lamb. Cook for an additional 3-4 minutes until the cabbage is slightly wilted but still crunchy. Remove from heat and allow the mixture to cool completely.
- 3
Prepare the Lemon Crema
In a small bowl, mix together the sour cream and lemon juice until smooth. Set aside in the refrigerator until ready to serve.
- 4
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Spoon 2-3 tablespoons of the lamb and cabbage mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with a bit of water.
- 5
Fry the Egg Rolls
In a deep frying pan, heat vegetable oil over medium-high heat. Once the oil is hot, carefully place 3-4 egg rolls into the oil, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 6