By Dinah Crowe
Featured on episode 10 of Adelady
Ingredients
1 onion finely diced
1 carrot finely diced
1t minced garlic
1/2t minced ginger
250g lamb mince
1/2t white pepper
2t oyster sauce
2t caster sugar
1t Chinese rice wine
1T corn flour mixed with water to make a slurry – keep a little for sealing rolls at end
Spring roll wrappers
Rice bran oil for frying
Serve with plum sauce and lettuce leaves
Method
In a fry pan, heat a little oil and sauté onion, garlic, ginger and carrot until softened. Add in your lamb mince and cook through. Add in your pepper, oyster sauce, sugar, rice wine and mix through. Stir through your cornflour slurry to thicken sauce. Set mix aside in the fridge to cool down thoroughly before rolling your spring rolls.
Clean down your bench and whilst working with your spring roll wrappers keep them covered. Place a small amount of mix at the bottom of the pastry. Start rolling; when you reach a 1/3rd of the way roll your sides in then continue rolling. Stick the end with a little slurry then set aside and repeat. Fry in heated rice bran oil and serve with lettuce and plum sauce.
Dinah x