Spring Rolls Ground Lamb Recipe

Annie O'Sullivan, Lava Lake Lamb

Ground Lamb Recipe Filling

• 1 lb Lava Lake ground lamb
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 chopped scallions

Ground Lamb Recipe Slurry

• 2 tbsp water
• 2 tbsp cornstarch

Ground Lamb Recipe Dipping Sauce

• 1 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 scallion, chopped
• 1 tsp sesame oil

To Cook

• 1 tbsp oil
• 1/2 cup chicken stock

In a bowl, mix together ground lamb, garlic, ginger, soy sauce, sesame oil and scallions. In a small bowl, mix together water and cornstarch. This will act as the glue for your ground lamb spring rolls.

Take out one spring roll wrapper. Place about two tablespoons of ground lamb filling in the shape of a triangle in the lower half of the sheet.

Roll up your ground lamb spring roll, tucking in the edges as you go. Dip your fingers in the slurry, and use to glue the edges to the ground lamb roll.

Use the slurry to glue the final corner to your ground lamb roll. Repeat this process until you’ve used all of the ground lamb.

Mix together soy sauce, rice wine vinegar, scallions and sesame oil.

Heat up a pan over medium-high heat with about a tablespoon of oil. Place ground lamb spring rolls in the pan and cook until lightly browned on each side. Add the chicken stock to the pan and immediately cover (this will be loud and hot). Steam ground lamb spring rolls until no liquid remains. Remove lid and allow ground lamb spring rolls to crisp up again.

Serve with dipping sauce!

This Ground Lamb Recipe is Perfect with:

• 100% Grass-Fed Ground Lamb Meat
• Smith & Truslow Freshly Ground 100% Organic Spices