- 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
- 1Heat 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.
- 2Working 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.
- 3Heat 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.