Lamb Egg Rolls

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 1 lb ground lamb sausage
• 1 cup angel hair cabbage
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons chopped green onions
• 1/2 cup clear noodles (aka rice noodles, cellophane, mung bean threads)
• garlic
• egg roll wrap
• oil (for frying)
• water, to seal the wrappers

Recipe

• 1 prepare the noodles according to pkg instructions (can be boiled or soaked in warm water until soft and limp).
• 2 mix all ingredients except lamb, oil, water, and wrappers. mix and set aside.
• 3 brown and drain lamb, stir in to the mixture.
• 4 over medium heat, stir the mixture until heated through (approx.1-2 minutes).
• 5 lay out the wrappers, and place approx 3 tbs of mixture onto it. roll in the desired shape. seal the edges with water.
• 6 heat oil, preferably medium-hi, not too hot. fry until golden brown. remove and serve with sweet and sour sauce.
• 7 *additional oyster or soy sauce can be added to taste.
• 8 *this make 12 large egg roll, more can be made if they're prepared smaller.