Lamb And Veggie Egg Rolls

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 lb ground lamb
• 1 1/2 cups red cabbage, shredded
• 1/4 cup green onion, chopped
• 2 ounces cellophane noodles
• 1/2 cup carrot, shredded
• 2 teaspoons soy sauce
• 1/2 teaspoon vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha chili sauce
• 1 egg, lightly beaten
• 1/2 tablespoon black pepper
• 25 spring roll wrappers, large (8x8 inch)

Recipe

• 1 soak cellophane noodles in hot water for about 6 minutes.
• 2 drain thoroughly, and chop into roughly 1/2 inch-long pieces.
• 3 combine all ingredients except spring roll wrappers.
• 4 place two tablespoons of filling into the center of the wrapper.
• 5 roll according to the instructions on the wrapper. (a quick internet search will also show you how to wrap an eggroll.).
• 6 repeat until all wrappers are used.
• 7 freeze for later use, or cook them now --
• 8 heat corn oil to 350 degrees fahrenheit.
• 9 deep fry, 2-3 at a time, for 3 minutes if fresh, 4 minutes if frozen.
• 10 allow to drain on paper towels.