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Lamb Egg Rolls

Lamb Egg Rolls
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Yield: Makes 1 dozen to 2 dozen, depending on amount of stuffing made.

A fun idea for leftover lamb. Almost any combination of vegetables will work: just keep a proportion of two or three times vegetables to lamb. A nice bonus: this recipe will work well with other meats, too, especially chicken, and just as well with only vegetables.

Ingredients:

  • leftover lamb
  • clove of garlic
  • vegetable oil
  • onion
  • carrot
  • broccoli
  • Chinese cabbage

Instructions:

In a wok or skillet, cook a clove of garlic in vegetable oil; remove and discard garlic. Finely mince some onion, carrot, broccoli, Chinese cabbage, or other vegetables, and quickly stir-fry. Remove vegetables with a slotted spoon. Add 1/2 to 1 cup of leftover cooked rice, and about the same quantity of bean sprouts. Finely chop leftover lamb and add to mixture. Mix well. Add 1 beaten egg to bind the mixture. Place a generous tablespoonful in the center of each egg roll wrapper (available in supermarkets) and fold up the wrapper envelope-style, sealing with a mixture of 1 teaspoon cornstarch in 1/4 cup water. Pry in hot vegetable oil in a wok, turning to brown the rolls evenly. Drain on brown paper and keep rolls warm in oven until ready to serve.
Updated Thursday, September 27th, 2007
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