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Lamb spring rolls

You'll need

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.

At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Featured in

Feb 2007

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