INGREDIENTS:
- 1 packet of spring roll wrappers (available from Asian grocery stores or supermarkets)
- 1 egg
- Lamb burger mix
DIRECTIONS:
- In a small bowl beat one egg with 4-5 tsp of cold water
- Open spring roll wrappers & leave on bench covered with a damp towel
- Peel one wrapper from the pack & place on bench in a diamond shape with one corner pointing towards you
- Place 1 tablespoon of lamb mix on the wrapper & spread the mix from the far left hand corner of the wrapper towards the right corner stopping short about 2-3 inches of the right corner in a thin line about the thickness of 3 drinking straws
- Using a pastry brush paint the egg mixture around all edges of the wrapper
- Holding the bottom corner of the wrapper drag the wrapper towards the top corner leaving the lamb mix folded in the center of the wrapper
- Fold the excess of the wrapper on the right corner over the lamb mix & roll upwards into a cigar shape with one open end (left corner)
- Repeat for as many spring rolls as you need making sure to cover the wrappers with the damp towel each time
- In a deep frying pan with approx 1 inch of vegetable oil at 175 degrees, fry each spring roll until golden brown & crispy, about 4-5 minutes
Serve with fingers of slice cucumber or spring onion, sweet chilli sauce & kecap manis
