Baked Lamb Egg Rolls are a fun appetizer for any party. Baked cripsy, without frying with a homemade dipping sauce. If you love fusion cooking, this recipe for homemade egg rolls rocks.
You need to try Greek nachos too. A great appetizer, or in my house the main event. I mean, who wouldn’t want to eat a plate of nachos for dinner?
This baked egg roll recipe combines ground lamb with flavourful Moroccan spices. Paired with a sweet fig dipping sauce, these homemade egg rolls will be the talk of the party.
We happen to love lamb dishes 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. This baked egg roll recipe is budget-friendly.
Another great and cost-effective way to use lamb is by 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. 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. Looking for a side salad? Give this Mediterranean-inspired Greek Couscous Salad a try. It pairs perfectly with lamb.
Ingredients For Easy Baked Egg Rolls
This fun egg roll idea is super delicious. I have also included suggestions and recipe tips below.
- egg roll wrappers
- ground lamb
- Moroccan seasoning blend
- mushrooms
- shredded cabbage
- shredded carrots
- cooking oil
- fig jam
- flavoured balsamic vinegar
Making Baked Lamb Egg Rolls
This lamb appetizer recipe is a little finicky, but not hard. With a little chopping, rolling, and baking, you will have the best little lamb roll-ups ever. Full instructions are in the recipe card below.
I like to make the sauce first since you can leave it until it is ready to serve. You mix some fig jam with a couple of flavoured balsamic vinegars and water. Cook it down until it reduces to about half. This homemade dipping sauce is so delicious.
Make the egg roll filling. This is the hardest part of the recipe.
- Chop/shred all the vegetables.
- Cook the lamb in a skillet with the seasoning blend. Drain off any excess fat.
- Add the chopped mushrooms and cook for another few minutes.
- Remove from heat and add the cabbage and carrots. Let cool.
Next, you assemble the egg rolls by filling and rolling. Here is a quick infographic. Once they are rolled, bake them for about 15 minutes until they are golden and cripsy.
Remove from the oven, place on a serving platter along with the dipping sauce, and serve.
Suggestions / Recipe Tips
I like to chop and shred my vegetables fresh. If that is not your thing, no problem. You can buy shredded carrots and a ready-made coleslaw mix to save time. Pick up some sliced mushrooms too, then give them a quick chop.
Substitute any of the vegetables you don’t like. Other great options would be snow peas, or bean sprouts.
The egg roll wrappers can be found in the fresh pasta section of the grocery store.
You can use any Moroccan spice blend you like or create your own. I like Ras El Hanout. Add more or less according to your taste.
Lamb can be replaced with any ground meat you like.
Serve these alongside this super easy noodles and cabbage stir fry. Who needs takeout when you can make recipes like this at home.
The fig jam combined with the fig and pomegranate balsamic vinegar creates a delicious sauce. You can switch up the jam and kinds of vinegar to anything you like. You can always use a store-bought dipping sauce.
Once cooked, they will keep for about 3 days in the fridge. Be sure to wrap them in plastic wrap or foil. Reheat in the oven until hot.
These lamb rolls freeze well. Don’t bake before freezing. Layer on a tray and place them in the freezer for about 30 minutes, be sure they are not touching. Once they freeze, place them in a bag or sealed container until you are ready to bake them. They will keep for several months. Baking from frozen will take a few additional minutes.
For more fusion recipes try Spaghetti and Meatballs Chinese Style.
Baked Lamb Egg Rolls
Ingredients
For the Rolls: (makes 12)
- 12 egg roll wrappers
- 1 pound ground lamb
- 8 ounces white mushrooms
- 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 teaspoon salt
For the Sauce: (makes ½ cup)
- ½ cup fig jam
- ½ cup water
- 1 tablespoon Fig balsamic vinegar
- 1 tablespoon 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.
- Remove from the heat and set aside to cool.
To make the Rolls:
- Shred the cabbage.
- Peel and grate the carrots.
- Clean and chop the mushrooms. 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 the skillet 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 and serve.
Suchi @elegantmeraki
Wow this is just perfect healthy and full of all nutritious things!
Chef G
They are so good!!
Lisa @ garlicandzest.com
These look amazing – I love the mushroom tie-in. I actually use dried mushrooms that are passed their prime in sauces and stews by grinding them in a coffee grinder and stirring them into the sauce. Delish!
Chef G
Really helps stretch the meat out…more for your dollar.
Jagruti
Your recipe and pictures looks so tempting..I love Moroccan flavours 🙂
Chef G
Yes they are good that is for sure.
Laura
I have never tried anything like that! I will list this for my recipes. Thanks for sharing 🙂
Chef G
Hope you try them.
Kim @ Three Olives Branch
How unique! They look delicious!
Chef G
They really are delicious!!
IGOR @ COOKING THE GLOBE
Oh my, these look perfect! I am a sucker for Moroccan food, so I’m surely making these!
Chef G
Hope you enjoy them as much as we do….I have a batch in the freezer already!!
Mandee Pogue
This recipe literally made my mouth water! I can’t wait to try it!
Chef G
Hope you love it as much as we do.
Megan
These look delicious! Perfect for a yummy fall meal, thanks!
Chef G
Thanks…we really like them here.
Maryann
Well those look delicious! I love lamb in all dishes! Such a versatile meat.
Chef G
It really works well in this dish.
Ashley @Irishred02
I just had dinner but this looks so good I want to eat again! Yum!
Chef G
I think you would love them.
Dawn McAlexander
I can’t say that I have ever tried lamb, but those rolls look amazing. I would be willing to try lamb if it meant that I could try one of these rolls.
Chef G
The first time I tried lamb I didn’t like it either. However…I didn’t cook it…and it was not like this!!
Jennifer B
These look so good my mouth is watering! I think I’ll be making these for my family very soon! Thanks for the recipe!
Chef G
Hope you do…ENJOY!!
Charlie
Hi Gloria!
I grew up in Ontario, west of Toronto.
I’m new to your site. Google+ introduced me to you. :~D
This looks so delicious! I love lamb so will be making it soon.
I have subscribed to your site. I looked over you’re recipes and they won me over.
Chef G
Well thanks so much for stopping by and having a look around. Thanks for subscribing…hope you visit often, and give some of these recipes a try. Where did you grow up?
Tamara
Consider me so impressed – with the recipe and the photos! The egg roll wrappers look like such perfect fun to cook with. The sauce = WOW!
Chef G
Well thanks so much…glad I could impress you. I will say these are delicious…and the sauce…awesome!!
Toni | BoulderLocavore.com
These look awesome! And that sauce is definitely a must try! It will surely be a hit!
Chef G
They are so delicious…and the sauce is awesome!!