Baked Roccan Lamb Rolls

Name: Baked Roccan Lamb Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12
Ingredients: 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; 1/2 cup fig jam; 1/2 cup water; 1 tbsp Fig balsamic vinegar; 1 tbsp Pomegranate balsamic vinegar

August 10, 2016 By Homemade & Yummy 59 Comments (I EARN COMMISSION FROM PURCHASES MADE VIA PRODUCT LINKS IN THIS POST)

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 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.

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