Baked Roccan Lamb Rolls
For the Rolls: (makes 12 rolls)
1 package of egg roll wrappers
1 pound ground lamb
8 oz. of white mushrooms (finely chopped)
2 tbsp. of Ras El Hanout seasoning (or your own blend)
3 oz. of shredded cabbage
3 oz. of shredded carrot
1/4 cup grape seed oil (for cooking and brushing on rolls)
1/2 tsp. salt
For the Sauce: (makes 1/2 cup)
1/2 cup fig jam
1/2 cup water
1 tbsp. Fig balsamic vinegar
1 tbsp. Pomegranate balsamic vinegar
Sauce:Using an immersion blender, puree the fig jam until smooth.
Combine the jam, water, and both vinegars into a small pot.
Heat until boiling then reduce heat to med-low.
Continue to cook until the mixture reduces down to 1/2 the volume.
It should end up being thick enough to cover the back of a spoon.
This should take about 20 minutes or so.
Set aside to cool.
ROCCAN Rolls: Get your veggies ready.
For the cabbage you can either buy pre-shredded, or shred your own.
For the carrots, peel and use a grater to shred.
For the mushrooms wipe off any dirt.
I used my blender to quickly chop them, but you can use a food processor or even a knife and do it by hand.
In a skillet heat 2 tbsp. of grape seed oil.
Add the lamb and cook over med-high heat for 10 minutes.
Take off the heat and drain any excess fat/liquid from the skillet.
Place back on a medium heat and add the mushrooms, and seasonings.
Cook an additional 10 minutes.
Remove from heat.
Add the carrots and cabbage.
Mix well and set aside to cool.
To assemble: Get a small bowl of water ready to dip your finger in.
Take an egg roll wrapper and place 1/3 cup of the cooled meat/mushroom mixture into the centre of the wrap.
Dip your finger into the water and run it along ALL edges of the wrap.
Fold in 2 diagonal sides and press lightly to seal.
Starting from either of the remaining 2 (pointed) ends, roll from one end to the other.
Press lightly to create a seal.
Place roll, seam side down on a parchment lined baking sheet.
Continue process till you have made all your rolls.
To bake: Preheat oven to 400º F.
Lightly brush the rolls with grape seed oil.
Bake for 10 minutes.
Turn over (and if needed brush with oil).
Continue to bake for 5 minutes.
Turn broiler on to high and quickly brown to give them a nice finish.
Be sure to turn the rolls over to brown each side.
To eat:Arrange rolls on a platter.
Place the dipping sauce in a bowl.