Egg rolls are a nice treat to have that also does not take a long time to complete. The egg rolls can have many filling options inside them too, such as spinach, turnip greens, different meats, leeks, and all sorts of mushroom types like trumpet! These lamb egg rolls were easy to mix up and serve, but I made a mistake and part of an egg roll burned slightly as seen in the picture. Take care with hot oil, as oil burns can be very dangerous!
Prep Time: 15-20 minutes
Cooking Time: 5 or so minutes per batch; number of batches depends on the size of the pot/fryer used
- 1 lb ground lamb
- 1/4 cabbage, shredded
- 1 large carrot, minced
- 1/2 onion, minced
- 3.5 oz. mushrooms, minced
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- 1 Tbsp. sake or rice wine
- 1-2 tsp. grated ginger
- 1 package egg roll wrappers, 14-16 sheets are common package sizes
- 1-2 quarts of vegetable oil, enough for about 2-3 inches deep for your pot
- Cutting board x 1
- Mixing bowl x 1
- Knife x 1
- Measuring spoons x 1
- Mixing spoons x 1
- Tongs x 1
- Food processor (Optional, but handy)
- Frying pan x 1
- Pot (4-5 inches deep minimum) x 1
- Cooling rack or plate with paper towels x 1
- On a cutting board, chop and slice the cabbage into fine shreds. Mince the carrot, onion, and mushrooms and place all the vegetables into a mixing bowl. A food processor can also make quick work of these vegetables as well.
- Add in the 1 lb of ground lamb to a frying pan. Cook until the meat is brown. Add the cooked meat to the mixing bowl with the vegetables. Then, add in the soy sauce, mirin, sake, and grated ginger. Using a mixing spoon mix the ingredients thoroughly. You can keep this mixture in the fridge for a couple hours if need be before cooking.
- For wrapping the egg rolls, use water or an egg-mixture (whichever the package recommends) to seal the wrapper. Coat the edges of the wrapper, place 2-3 Tbsp. of meat-vegetable mixture in the center and fold according to the package directions. Usually it is wrapped by bringing one corner over the mixture, then folding in each side, and then lastly rolling it to the top of the wrapper.
- Add enough oil to your pot that it is at least 2-3 inches deep. Heat the oil over medium-high or high heat. Place the egg rolls into the pot using tongs, making sure not to crowd it, and cook for 5 minutes or until golden brown. If your pot is too hot or crowded, the oil may splatter and spill over. Be careful with hot oil! When the egg rolls is finished cooking place on a cooling rack for several minutes. Then enjoy as-is, with a sauce, or with a side such as rice!