Year of the Ram Egg Rolls
Source of Recipe
Yahoo
List of Ingredients
For the Sauce:
1/2 cup mild salsa
1 teaspoon grated gingerroot
1 tablespoon wine vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
For the Filling:
1 pound lean ground lamb, browned thoroughly
1 cup chopped green onions
2 teaspoons minced garlic
1 teaspoon grated fresh gingerroot
1 teaspoon ground pepper
1 teaspoon brown sugar
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 cup peeled, julienne-cut jicama
1 cup peeled, julienne-cut carrots
2 eggs
For the Rolls:
4 cups CRISCO Pure Vegetable Oil
16 egg roll wrappers or spring roll wrappers
1 egg, beaten
Recipe
In a large skillet, combine cooked lamb and all filling ingredients except eggs. Cook, uncovered, over medium heat about 5 minutes. Beat two of the eggs slightly and stir them into the skillet mixture. Remove pan from heat and
let filling cool.
Prepare dipping sauce mixture by combining all ingredients in a small bowl and stirring together thoroughly. Keep at room temperature until servingtime.
Assemble egg rolls: place one egg roll wrapper on a plate. Place about 2 tablespoons of filling mixture onto lower third of egg roll wrapper diagonally. Roll up starting at a corner, and tucking in right and left corners as you
roll. Moisten edges with remaining beaten egg (use a pastry brush to brush it on the egg roll wrapper) and seal closed. Place finished roll on a wax paper covered baking sheet and repeat process to make a total of 16 egg rolls.
Heat oil in a deep frying pan, deep fryer or wok to 400°. Deep fry egg rolls in batches, 3 or 4 at a time, until golden brown and crispy. Drain egg rolls
on paper towels.
Serve egg rolls hot, with dipping sauce.
www.crisco.com
Makes 16.
|
Â
Â
Â
|
member logon
