Kelly's Moo Shu Lamb (or Beef) Pockets

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb raw ground lamb, can sub ground beef (not sausage)
• 1 (16 ounce) package shredded cabbage, with the carrots bits in it remove 1 1/2 cups and chop smaller
• 2 minced garlic cloves (i use the jarred kind already minced)
• 8 gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor)
• 1/4 cup soy sauce
• 1 tablespoon sliced green onion
• 1 dash cayenne (i like it in there) (optional)
• 1 tablespoon vegetable oil (if you have it) or 1 tablespoon wok oil (if you have it)
• 6 large tortillas
• hoisin sauce (comes in a little jar by the chinese stuff)
• 2 cups shredded lettuce

Recipe

• 1 in large bowl, combine lamb, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
• 2 mix well with your hands.
• 3 form into 6 small, thick patties.
• 4 in fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
• 5 while patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
• 6 warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of hoisin sauce to thinly coat whole tortilla.
• 7 place a small handful of lettuce mixture in center of each tortilla.
• 8 place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". place seam-side down, continue til all are wrapped.
• 9 slice in half with sharp knife going down through non-folded side and serve with or fried rice!
• 10 these are to die for, and even better the next day!
• 11 only assemble what is going to be eaten, reheat patties the next day for leftovers.