Name: Lamb spring rolls
Yield: 14
Ingredients: 60 ml peanut oil (¼ cup); 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 potato flour (see note) (¼ cup); 14 medium spring roll wrappers; To deep-fry: peanut oil; To serve: hoi sin sauce thinned with dry sherry

Ingredients

60 ml peanut oil (¼ cup)

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 potato flour (see note) (¼ cup)

14 medium spring roll wrappers

To deep-fry: peanut oil

To serve: hoi sin sauce thinned with dry sherry

Method

Main

1.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.

2.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.

3.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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Rodney Dunn

Ingredients

Method

Main

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