Baked Lamb Egg Rolls
Servings: 12 servings
Calories: 224kcal
Lamb Egg Rolls with Moroccan flavours are a fun and delicious egg roll idea!
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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.
Notes
You can use a coleslaw salad blend for cabbage and carrots. Grated carrots are readily available in the produce section.
Any sweet dipping sauce can be used in place of the fig jam sauce.
Any oil will work in this recipe.
Egg roll wrappers can be found in the fresh pasta section of the grocery store.
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Nutrition
Calories: 224kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 205mg | Potassium: 205mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1218IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg
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