Garlic Lamb and Vegetable Spring Rolls Recipe

Most spring rolls you'll find in Asian restaurants, the most familiar of which are Chinese or Thai, are typically filled with finely shredded vegetables alone, or with a mixture of vegetables and chicken or pork.

While respecting the flavors and techniques of the past, my chefs and I also love to try new combinations of ingredients. That creative spirit led to my recipe here for Garlic Lamb and Vegetable Spring Rolls, featuring a spicy-sweet mixture of stir-fried ground lamb, thin rice noodles, four different kinds of vegetables, and fresh basil leaves.

Feel free to use the Garlic Lamb and Vegetable Spring Rolls recipe as a starting point for your own variations, trying different meats or vegetables in similar proportions. (Look for the mushroom soy sauce, Chinese rice wine, rice noodles, toasted sesame oil, spring roll wrappers, and Thai chili sauce in well-stocked supermarkets or Asian markets.)

Whatever filling you use, the technique remains the same. First, stir-fry the filling elements and let them cool. Then, fill, wrap, and seal the spring rolls into neat little bundles, following the simple instructions in the recipe. Deep-frying can be made ultra-easy with one of the thermostat-controlled countertop models you'll find reasonably priced in appliance shops and online.

You'll be surprised how easy these spring rolls with garlic, lamb and vegetables are to make, and what delicious results you will get. So, what are you waiting for? Now is definitely the time to spring into action!

Garlic-Lamb And Vegetable Spring Rolls Recipe

    Prep Time: 30 minutes

    Cook time: 20 minutes

    Yield: Makes 10 Spring Rolls

Garlic-Lamb And Vegetable Spring Rolls Ingredients

    1/4 cup packed dark brown sugar

    2 tablespoons mushroom soy sauce

    2 tablespoons plus 2 teaspoons minced garlic

    1 teaspoon cornstarch

    1 teaspoon grated orange zest

    1 pound coarsely ground lamb leg or shoulder meat

    4 tablespoons peanut oil or vegetable oil

    1 tablespoon minced ginger

    2 tablespoons minced organic green onion

    1/2 teaspoon crushed red pepper flakes

    2 tablespoons Chinese rice wine

    1 tablespoon cornstarch dissolved in 1/4 cup water

    2 ounces thin rice noodles, soaked in cold water to cover for 20 minutes

    4 ounces fresh organic shiitake mushrooms, stems discarded, caps thinly sliced

    1 small yellow onion, thinly sliced

    1 medium organic carrot, peeled and cut into thin julienne strips

    1 organic red bell pepper, stemmed, seeded, deveined, and cut into thin julienne strips


    Freshly ground black pepper

    1/2 cup thinly shredded fresh basil leaves

    1 tablespoon toasted Asian sesame oil

    1 tablespoon soy sauce

    1 package square spring roll or egg roll wrappers

    1 cage-free egg, lightly beaten

    Peanut oil or vegetable oil, for deep frying

    Sweet Scallion Dipping Sauce (recipe follows)

Garlic-Lamb And Vegetable Spring Rolls Recipe Instructions

    In a large mixing bowl, combine the brown sugar, mushroom soy, 2 teaspoons garlic, 1 teaspoon cornstarch, and orange zest.

    Add the lamb and mix well. Cover and refrigerate for 1 to 2 hours.

    Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and, when it just begins to give off wisps of smoke, add the remaining garlic, ginger, green onion, and pepper flakes and stir fry just until fragrant, 30 seconds.

    Add the lamb mixture and stir-fry until well browned, about 5 minutes.

    Add the rice wine and stir and scrape to deglaze the pan deposits. Bring to a simmer, stir in the cornstarch-water mixture, and continue simmering until thickened. Remove from the heat and set aside to cool.

    Drain the noodles, roughly chop, and set aside. Wipe out the wok with paper towels and heat over high heat.

    Add the remaining oil and heat. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until al dente, tender but still slightly crunchy, about 3 minutes. Season to taste with salt and pepper.

    Remove from the heat and set aside to cool.

    Combine the cooled vegetables and lamb, chopped noodles, basil, sesame oil, and soy sauce. Mix well.

    To shape a roll, place 1 wrapper on a work surface with 1 corner facing you. (Keep the other wrappers covered with a damp cloth). Brush all edges with beaten egg. Scoop up a heaping tablespoon of the filling, leaving any juices in the bowl, and place about 1/3 of the way up the wrapper.

    Fold the point near you up and over the filling. Fold in the sides and then roll up the wrapper, pressing the moistened edges to seal. Repeat with the remaining ingredients. (If you don't plan to fry right away, lightly dust with cornstarch).

    Preheat at least 3 inches of peanut oil in an automatic countertop deep-fryer or deep, heavy pot to 365 degrees F.

    Fry the rolls a few at a time until evenly golden brown, 4 to 5 minutes. Drain on paper towels.

    Serve whole or cut diagonally in half, with Sweet Chili Scallion Dipping sauce.

Sweet Chili Scallion Dipping Sauce

    Makes 1/2 cup

    1/4 cup finely chopped organic green scallion

    1/4 cup Thai sweet chili sauce

    Juice of 1/2 lime

    In a small mixing bowl, stir together all the ingredients. Cover and refrigerate until ready to use.

Chinese Spring Rolls, Garlic-Lamb And Vegetable Spring Rolls, Appetizer, Chinese, Wolfgang Puck


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