Lamb Egg Rolls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 lb ground lamb
• 4 carrots, shredded
• 1 1/2 cups of shredded jicama
• 1 1/2 cups of shredded napa cabbage
• 1 1/2 tablespoons sesame oil
• 1 1/2 teaspoons kosher salt
• 2 teaspoons pepper
• 1/2 teaspoon garlic
• 1/2 teaspoon freshly grated ginger
• 4 green onions, thinly sliced
• 1 1/2 tablespoons liquid seasoning
• 2 eggs (reserve one egg for sealing up the egg roll wrappers)
• 2 egg roll wraps, packages thaw out in room temperature for easy handling (25 wrappers in a package)
• sweet chili sauce (optional for dipping)
• peanut oil, at 350 degrees f (for deep frying)

Recipe

• 1 1. in a medium to large sized bowl, mix together all the ingredients together except for one egg. make sure everything is incorporated.
• 2 2. lay out one egg roll wrapper in front of you like a diamond.
• 3 3. scoop out about 3 tbsp of the filling and place across the middle of the wrapper.
• 4 4. fold the point that is pointing at you up over the mixture.
• 5 5. now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
• 6 6. crack the egg in a small bowl and whisk. this is your glue to seal up the egg roll wrapper.
• 7 7. take your finger or pastry brush and brush it along the edges. after that is done, roll the wrapper all the way.
• 8 8. heat up the peanut oil at 350 degrees f. make sure its not too hot.
• 9 9. deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. place on paper towels to drain the excess oil.
• 10 10. let it cool for several minutes before serving.
• 11 11. serve with sweet chili dipping sauce or any sauce you prefer.