Asian Lamb And Shrimp Spring Rolls

Total Time: 51 mins Preparation Time: 45 mins Cook Time: 6 mins

Ingredients

• Servings: 14
• 3/4 lb fresh shrimp, peeled and deveined
• 1 large egg, lightly beaten
• 1/2 lb ground lamb (use lamb only not beef!)
• 1 (8 ounce) can water chestnuts, drained and minced
• 1 (8 ounce) can bamboo shoots, well drained and minced
• 1 tablespoon minced fresh garlic
• 2 large green onions, finely chopped
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper
• 15 spring roll wrappers
• 1 egg, beaten
• vegetable oil (for frying)

Recipe

• 1 finely chop the fresh shrimp.
• 2 in a bowl stir together the chopped shrimp 1 egg, lamb and the next 8 ingredients; mix well to combine.
• 3 cover and chill for a minimum of 4 hours to blend the flavors before using.
• 4 spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
• 5 fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
• 6 lightly brush remaining corner with beaten egg.
• 7 tightly roll filled end toward remaining corner, then gently press to seal.
• 8 pour about 2-inches of oil in a skillet and heat to 350 degrees.
• 9 fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
• 10 drain on a brown paper bag or paper towels.
• 11 delicious!