60 ml (¼ cup) peanut oil1onion, finely chopped1leek, finely chopped1carrot, finely chopped500 gmminced lamb shoulder½ tsp ground cumin½ tsp black pepper2 tspoyster sauce1 tbsp white sugar1 tspShaoxing wine35 gm (¼ cup) potato flour (see note)14medium spring roll wrappersTo deep-fry:peanut oilTo serve:hoi sin sauce thinned with dry sherry
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.
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.
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.