Chef’s Kitchen – Fresh Lamb Spring Rolls


Shopping List
12 Rice Spring Roll Wrappers
1 lb. Ground Lamb
1 clove Garlic, crushed
1 oz. Ginger, chopped
2 oz. Julienned Carrots
2 oz. Julienned Red Peppers
4 oz. Mung Bean Sprouts
2 Tbsp. Soy Sauce
1 Tbsp. Rice Vinegar
1/2 tsp. Sesame Oil
2 oz. Vegetable Oil
2 oz. Scallions, chopped
1 Tbsp. Cilantro, chopped
2 Tbsp. Hoisin Sauce
2 cups reconstituted rice noodles

Heat the vegetable oil in a pan.
Add the lamb, garlic, ginger, and scallions.
Cook about 5 mins or until lamb is thoroughly cooked.
Remove from heat, drain excess liquids and let cool to room temperature.
Add remaining ingredients.
Prepare the wrappers in cool water until pliable.
Add filling and roll like a burrito.
Serve and enjoy.

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