Sri Lankan Lamb Rolls
Serves: People
Ingredients
Filling
- 200 g Lamb mince
- 1/2 Banana shallot finely diced
- 1 tsp Fennel seeds
- 1 tsp Mild curry powder
- 5 g Fresh Coriander 1 tbsp, chopped
- 1 Spring onion finely chopped
- 1 clove Garlic minced or grated
- 100 g Maris Piper potatoes
Coating
- 2 Spring roll pastry wrappers
- 2 Medium Egg beaten
- 120 g Plain flour 1 cup
- 100 g Breadcrumbs
To Cook
- 100 ml Vegetable oil
Method
To make the filling:
- Peel and wash potatoes, cut into pieces and boil them in water until well cooked.
- Drain and mash them coarsely and set aside.
- Dry roast fennel seeds in a frying pan until fragrant and popping.
- Combine the lamb with all the other filling ingredients in a bowl.
To Make the Rolls
- Cut your spring roll wrappers in half. Place two tablespoon of filling at one end of each half of the spring roll wrapper. Wet the bottom and side edges of the wrapper, then tuck in at the sides. Bring the bottom of the wrapper over the lamb filling and shape into a small sausage.
- Roll the lamb forwards in the wrapper, ensuring that the sides remain folded over the filling. brush the top end of the wrapper with water and roll to seal.
- Dip each roll in flour, egg and breadcrumb to coat.
- Shallow fry in very hot oil until the breadcrumbs turn golden and the rolls begin to float.