Japanese Spring Rolls

Total Time: 1 hr 25 mins Preparation Time: 1 hr 15 mins Cook Time: 10 mins

Ingredients

• 300 g ground lamb
• 2 tablespoons soy sauce
• 1/4 teaspoon pepper
• 1 teaspoon sugar
• 1 tablespoon sake or 1 tablespoon dry sherry
• 1 egg, beaten
• 2 teaspoons sesame oil
• 300 g finely grated cabbage
• 4 spring onions, finely chopped
• 20 -25 egg roll wraps (i use blue dragon brand)
• 1 tablespoon vegetable oil

Recipe

• 1 mix the lamb, soy sauce, pepper, sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
• 2 refrigerate for one hour.
• 3 take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.
• 4 take a bit of lamb and roll it into a ball, about the size of a golf ball or just slightly smaller.
• 5 put it in the centre of the wrapper and fold the wrapper around until the lamb is covered and you have a neat little parcel.
• 6 it may flatten out into little patties as you fold the wrapping around the lamb.
• 7 continue until all the wrappers are filled.
• 8 heat the oil in a non-stick frying pan.
• 9 fry the spring rolls until they are brown and crispy on both sides.
• 10 serve immediately, with some soy sauce mixed with chilli oil for dipping in.