Wednesday, March 02, 2011

RECIPE: Xin Jiang Lamb Spring Rolls

This will probably come across as arrogant or foolish, but these spring rolls are probably one of the best things I've ever made. I don't even want to know how many of these things I'd be able to eat.

And best of all, they're pretty easy.

First, you need to make a big pot of filling for the spring rolls. Grab everything in my Xin Jiang lamb skewer recipe and put it into a pot. But this time, use only 500g of meat and double the amount of soy. This will give you enough filling for around 12 large spring rolls.

Brown off the lamb, then add 4 cups of water. Bring to the boil, then cover and reduce to a low/medium heat.

Cook the lamb like this until the meat falls apart. It should take 1-2 hours, but check it every now and then to see how it's going and if any more water is needed. The end result will be a wet mixture of soft, shredded lamb.

Set that aside to cool in the fridge.

Once cool, you're ready to assemble. On a large spring roll sheet (of adjust if you're using smaller), add a heaped tablespoon of the mixture and some pieces of finely sliced shallot (sliced on the diagonal). Roll like a spring roll/burrito, making sure the ends have been completely sealed.

Then fry them off in some hot oil until golden brown.

Dust with some ground cumin and szechuan pepper to finish.

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