Ingredients
- 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
- ¼ cup grape seed oil (for cooking and brushing on rolls)
- ½ tsp. salt
- For the Sauce: (makes ½ cup)
- ½ cup fig jam
- ½ cup water
- 1 tbsp. Fig balsamic vinegar
- 1 tbsp. Pomegranate balsamic vinegar
Recipe Description
Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer. Using the “blend and extend” method creates a budget friendly way to used lamb. They freeze well too, so making a huge batch to warm up later down the road is a GREAT idea. Perfect party food.
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