Lamb Egg Rolls

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A fun idea for leftover lamb. Almost any combination of vegetables will work: just keep a proportion of two or three times vegetables to lamb. A nice bonus: this recipe will work well with other meats, too, especially chicken, and just as well with only vegetables.

Ingredients

leftover lamb
clove of garlic
vegetable oil
onion
carrot
broccoli
Chinese cabbage

Instructions

In a wok or skillet, cook a clove of garlic in vegetable oil; remove and discard garlic. Finely mince some onion, carrot, broccoli, Chinese cabbage, or other vegetables, and quickly stir-fry. Remove vegetables with a slotted spoon. Add ½ to 1 cup of leftover cooked rice, and about the same quantity of bean sprouts. Finely chop leftover lamb and add to mixture. Mix well. Add 1 beaten egg to bind the mixture. Place a generous tablespoonful in the center of each egg roll wrapper (available in supermarkets) and fold up the wrapper envelope-style, sealing with a mixture of 1 teaspoon cornstarch in ¼ cup water. Pry in hot vegetable oil in a wok, turning to brown the rolls evenly. Drain on brown paper and keep rolls warm in oven until ready to serve.

Cooking & Recipes

Yield: 

Makes 1 dozen to 2 dozen, depending on amount of stuffing ma

Preparation Method

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