Spring Rolls

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 boneless loin lamb chop, about 1/2 lb
• 2 cups oil
• 1 tablespoon oil
• 1 scallion, minced
• 1/4 cup sliced bamboo shoot, shredded
• 1/2 cup finely shredded napa cabbage
• 1/2 cup bean sprouts
• 1 small carrot, finely shredded
• 1 teaspoon soy sauce
• 1/2 teaspoon pepper
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 10 egg roll wraps

Recipe

• 1 with a cleaver or large knife, cut lamb into fine shreds and then coarsely chop. or coarsely chop in a food processor. heat 1 1/2 teaspoons of oil in a wok. add lamb and stir fry over high heat until no longer pink, about 5 minutes. remove to a bowl. heat another 1 1/2 teaspoons oil in wok. add minced scallions, bamboo shoots, cabbage, bean sprouts, and carrots. stir fry until just wilted, about 2 minutes. add soy sauce, pepper, and cooked lamb. blend cornstarch with 1/4 cup cold water. add to wok and cook until thickened, stirring to blend well. season with salt. remove filling to a bowl, let cool slightly, then refrigerate 30 minutes. fill wrappers and fold. heat 2 cups of oil in a wok to 375*, or until a cube of bread browns in one minute. deep fry spring rolls 2 or 3 at a time until crisp and golden. remove with a strainer and drain on paper towels.