LAMB EGG ROLLS RECIPES

Steps:

• Brown the lamb with the garlic in a large pan. Drain off any excess grease. Add the remaining ingredients and cook until the cabbage and carrot are just softened.  Remove from heat and allow to cool until comfortable to handle, about five minutes.
• Heat about 2 inches of canola oil in a large, shallow pan to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper.
• Place the wrapper so it like a diamond in front of you then fold each side towards the middle, brushing each edge with egg, and roll towards the top. Repeat until the filling is gone.
• Fry until golden, flipping occasionally, drain on paper towel-lined plates.
• Whisk together the dipping sauce, divide it into sauce bowls.
• Serve immediately.

Steps:

• 1. Prepare aioli: In food processer using blade attachment, add eggs; process on high until egg yolks thicken, about 2 minutes. Stop motor; add a few drops of lemon juice. Process until yolks thicken more, about 2 minutes.2. With motor running, slowly add oil in a thin stream. As aioli thickens, slowly add remaining lemon juice. Resume adding oil, along with lemon juice and vinegar. Stop motor; add garlic. Add lemon juice or vinegar as needed. Add chili puree; process until incorporated. Add salt if needed. Refrigerate until ready to use.3. Prepare lamb: In blender, combine carrots, pears, onion, sugar, honey, ginger root, soy sauce, garlic, green onion and sesame seeds; blend until smooth. In a bowl, pour mixture over lamb necks; marinate in refrigerator for 4 to 24 hours.4. Remove lamb from marinade; pat dry with paper towels. Reserve marinating liquid.5. Over medium-high heat, add oil to a large rondo. Sear lamb on all sides. Deglaze pan with mirin. Pour marinade back into rondeau; add stock and bring to a simmer. Cover rondeau with lid or foil. Braise at 275 F for 2 hours or until meat falls off bone. Remove from oven and let cool. Remove lamb meat from bones and reserve.6. Prepare egg rolls: Place a wonton wrapper flour-side up; spray lightly with water. Place ½ ounce lamb in the middle of wonton. Place a pinch of carrots, cilantro, onion and cashew on top of lamb. Ensuring wrapper edges are moist, roll wonton up like a burrito.7. Heat oil in deep fryer to 350 F. On parchment-lined sheet pan, lay wontons flat; do not let wontons touch. Fry at 350 F for 2 to 4 minutes until golden brown. Serve warm, with aioli.Photo courtesy of American Lamb Board