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
