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    Home » Recipes » Appetizers & Finger Food

    Baked Roccan Lamb Rolls

    August 10, 2016 *Updated* June 7, 2022 / By: Gloria Duggan | Homemade & Yummy 55 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

    Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer.

    If you love fusion cooking, this recipe for homemade egg rolls rocks. Lamb and mushroom filling with a delicious dipping sauce.  

    You need to try Greek nachos too. A great appetizer, or in my house the main event. I mean how wouldn’t want to eat a plate of nachos for dinner.

    Close up of Roccan Roll cut in half, drizzled with sauce.

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    If you love lamb and the taste of Morocco, then these Roccan Rolls 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.

    Another GREAT and cost-effective way to use lamb is making meatballs. Moroccan Lamb Meatballs are the perfect party appetizer. You can even stuff them into a sub or wrap and turn them into a meal.

    While you are at it, you will love this recipe for lamb koftas too. A great alternative to burgers.

    Red Wine Lamb Stew is the ultimate comfort food. Perfect for date night. Company worthy too.

    Recipe ingredients, ground lamb, mushrooms and spice mix.

    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. Check out my Canadian Inspired Mushroom Bites recipe too. What a fun twist with Kraft Dinner!!

    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.

    Overhead shot of lamb in frying pan, and other ingredients to make rolls.

    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.

    Close up of sauce in a bowl.

    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 ½ volume.

    Collage of pictures showing how to fold roll.

    Lamb rolls on the baking sheet before going into the oven.

    Since the rolls are baked not fried, there is so much less mess. In each egg roll wrapper place ⅓ 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.

    Baked Roccan Rolls on a serving plate with sauce.

    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.

    Overhead shot of a Roccan Roll on a plate with sauce.

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    Baked Roccan Lamb Rolls long pin image.

    For more fusion recipes try  or Spaghetti and Meatballs Chinese Style or check out this great recipe I created for Ontario Pork!!

    Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer. | homemadeandyummy.com

    Baked Roccan Lamb Rolls

    Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer.
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    Course: Appetizer
    Cuisine: Canadian, Mediterranean
    Keyword: Fusion Cooking
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    For the Rolls: (makes 12)

    • 1 package of egg roll wrappers
    • 1 pound ground lamb
    • 8 ounces white mushrooms (finely chopped)
    • 2 tablespoons Ras El Hanout seasoning (or your own blend)
    • 3 ounces shredded cabbage
    • 3 ounces shredded carrot
    • ¼ cup grape seed oil (for cooking and brushing) on rolls
    • ½ teaspoons salt

    For the Sauce: (makes ½ cup)

    • ½ cup fig jam
    • ½ cup water
    • 1 tablespoons Fig balsamic vinegar
    • 1 tablespoons Pomegranate balsamic vinegar

    Instructions

    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 ½ 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.

    To Assemble:

    • Get a small bowl of water ready to dip your finger in.
    • Take an egg roll wrapper and place ⅓ 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.

    To Bake:

    • 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.

    To Eat:

    • Arrange rolls on a platter.
    • Place the dipping sauce in a bowl.
    • ENJOY!!
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

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    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Jenna

      January 24, 2017 at 10:26 am

      How do you think ground beef would do in these rolls?

      Reply
      • Homemade & Yummy

        January 24, 2017 at 10:40 am

        Absolutely. You may want to make a different sauce…but any ground meat would work fine.

    2. Michele

      January 20, 2017 at 9:02 pm

      What a great way to serve these for a party! Love that they are in an egg roll!

      Reply
      • Homemade & Yummy

        January 21, 2017 at 10:43 am

        My husband totally LOVES these.

    3. Veena

      October 19, 2016 at 12:02 pm

      That looks so delicious. Can’t wait to try

      Reply
      • Chef G

        October 19, 2016 at 5:21 pm

        My husband LOVES LOVES LOVES these.

    4. Platter Talk

      September 09, 2016 at 9:02 am

      These are no joke! I love lamb, I love rolls, I love this recipe. The dipping sauce sounds perfect too!
      Going to pick up some ground lamb next shop. Very gourmet recipe! Thanks.

      Reply
      • Chef G

        September 11, 2016 at 1:01 pm

        We totally LOVE these rolls. The are delicious, easy to make, and freeze well. Perfect appetizer!!

    5. Brianna Leigh

      August 19, 2016 at 9:29 pm

      This is right up my alley….pinning ot cook later

      Reply
      • Chef G

        August 20, 2016 at 4:51 pm

        Hope you love them as much as we do.

    6. Stephanie Cox

      August 19, 2016 at 10:05 am

      I’ve never cooked with lamb before but it seems simple.

      Reply
      • Chef G

        August 20, 2016 at 4:52 pm

        This is easier than you might think.

    7. Casey

      August 19, 2016 at 7:54 am

      These look and sound delish! The images are great!

      Reply
      • Chef G

        August 20, 2016 at 4:54 pm

        Thanks so much…and they are delicious.

    8. Lane & Holly @ With Two Spoons

      August 16, 2016 at 6:22 pm

      I love the “blend and extend” concept! These rolls are gorgeous!

      Reply
      • Chef G

        August 16, 2016 at 8:33 pm

        Thanks so much.

    9. Jennifer Fishkind

      August 16, 2016 at 8:52 am

      Looks great – thanks for sharing!

      Reply
      • Chef G

        August 16, 2016 at 8:53 am

        They have quickly become our FAVOURITE!!

    10. Molly Kumar

      August 13, 2016 at 3:52 am

      OMG, my husband would be so happy if I made them for him 😉 Great recipe and will be trying soon.

      Reply
    11. J@BlessHerHeartYall

      August 12, 2016 at 4:27 pm

      These looks o good! My husband would love to have a huge plate of these in front of him! Yummy!

      Reply
      • Chef G

        August 12, 2016 at 9:09 pm

        I bet he would…they are delicious.

    12. Roy (at Piece of Cerebrum)

      August 12, 2016 at 1:54 pm

      Looks delicious..& the photos are so crisp 🙂

      Reply
      • Chef G

        August 12, 2016 at 9:09 pm

        Thanks so much.

    13. Safira

      August 12, 2016 at 10:38 am

      Looks delicious!

      Reply
      • Chef G

        August 12, 2016 at 9:09 pm

        They are delicious.

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