Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer.
If you love lamb and the taste of Morocco, then these appetizers will be right up your alley. This fusion dish combines ground lamb and the wonderful Moroccan spices, rolled up into an Asian healthy baked egg roll, with a delicious fig dipping sauce.
We happen to love lamb in our house. Lamb burgers, rack of lamb, lamb curry, there are so many wonderful ways to showcase this tasty protein. If you cook lamb, you know how expensive it can be. These tasty Baked Roccan Lamb Rolls are budget friendly.
Have you heard of the “Blend & Extend” concept from Mushrooms Canada? It’s so easy to incorporate mushrooms into the meat. The “Blend & Extend” method is the perfect way to get more veggies in your meal, create more food to go around, and save money in your wallet.
I created this recipe as an entry in the Food Bloggers of Canada “Appetizer Spotlight” competition for this year’s #FBC2016 conference,taking place in October/2016. You can find it on the Mushrooms Canada site as Blended Roccan Rolls.
These rolls include lamb, mushrooms, carrots, cabbage, spice blend, egg roll wrappers, fig jam and a couple flavoured vinegars. With a few ingredients, you can create these party perfect appetizers.
To chop the mushrooms for this dish you can do it by hand, with a food processor, or blender. Shred the carrot, chop the cabbage (or buy pre chopped coleslaw) and your veggies are ready.
Cook the lamb for about 10 minutes, then drain off the fat/liquid. Add your spices and cook a bit longer. Remove from heat and add your veggies. Mix to combine and set aside to cool.
The fig dipping sauce is so easy. Combine pureed fig jam, water and vinegars. I used fig balsamic and pomegranate balsamic vinegar in this sauce. Bring to a boil, reduce and cook until it thickens and reduces to about 1/2 volume.
Since the rolls are baked not fried, there is so much less mess. In each egg roll wrapper place 1/3 cup of the meat mixture. Wet the side of the wrapper. Roll and seal. Place seam side down on a parchment lined baking tray. Brush with oil and bake for 10 minutes, turn and bake an additional 5 minutes. Use the broiler at the end to brown nicely.
Arrange the rolls on a serving platter with the sauce on the side, and there you have it. These Baked Roccan Lamb Rolls make the perfect appetizer, and they freeze well too. Just place the baked rolls in a single layer on a tray. Be sure they are not touching. Place in the freezer for about 30 minutes to partially freeze. Place them in a freezer bag, and take out of the freezer and heat in the oven whenever you like.
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Baked Roccan Lamb Rolls
For the Rolls: (makes 12)
- 1 package of egg roll wrappers
- 1 pound ground lamb
- 8 oz white mushrooms (finely chopped)
- 2 tbsp Ras El Hanout seasoning (or your own blend)
- 3 oz shredded cabbage
- 3 oz shredded carrot
- 1/4 cup grape seed oil (for cooking and brushing) on rolls
- 1/2 tsp salt
For the Sauce: (makes 1/2 cup)
- 1/2 cup fig jam
- 1/2 cup water
- 1 tbsp Fig balsamic vinegar
- 1 tbsp Pomegranate balsamic vinegar
To make the Sauce:
Using an immersion blender, puree the fig jam until smooth.
- Combine the jam, water, and both vinegars into a small pot.
- Heat until boiling then reduce heat to med-low.
- Continue to cook until the mixture reduces down to 1/2 the volume.
- It should end up being thick enough to cover the back of a spoon.
- This should take about 20 minutes or so.
- Set aside to cool.
To make the Rolls:
Get your veggies ready.
- For the cabbage you can either buy pre-shredded, or shred your own.
- For the carrots, peel and use a grater to shred.
- For the mushrooms wipe off any dirt.
- I used my blender to quickly chop them, but you can use a food processor or even a knife and do it by hand.
- In a skillet heat 2 tbsp. of grape seed oil.
- Add the lamb and cook over med-high heat for 10 minutes.
- Take off the heat and drain any excess fat/liquid from the skillet.
- Place back on a medium heat and add the mushrooms, and seasonings.
- Cook an additional 10 minutes.
- Remove from heat.
- Add the carrots and cabbage.
- Mix well and set aside to cool.
Get a small bowl of water ready to dip your finger in.
- Take an egg roll wrapper and place 1/3 cup of the cooled meat/mushroom mixture into the centre of the wrap.
- Dip your finger into the water and run it along ALL edges of the wrap.
- Fold in 2 diagonal sides and press lightly to seal.
- Starting from either of the remaining 2 (pointed) ends, roll from one end to the other.
- Press lightly to create a seal.
- Place roll, seam side down on a parchment lined baking sheet.
- Continue process till you have made all your rolls.
Preheat oven to 400º F.
- Lightly brush the rolls with grape seed oil.
- Bake for 10 minutes.
- Turn over (and if needed brush with oil).
- Continue to bake for 5 minutes.
- Turn broiler on to high and quickly brown to give them a nice finish.
- Be sure to turn the rolls over to brown each side.
Arrange rolls on a platter.
- Place the dipping sauce in a bowl.