Lamb Spring Rolls
I was speaking to some friends this morning, and they were saying how hard they find it to cook food fast that doesn’t contain a high amount of sugars and additives as found in ‘packet’ food. Life today is so busy, we are all running from one appointment to the next and the healthiness of food quite regularly is the first thing in the busy-ness that looses priority. Food for our family is a priority, initially out of necessity due to severe allergies, but now it is our way of life. It is a choice we made, and we all feel much better for it and it has now just become the way we do things. I always make sure we have ‘fast’ food in the freezer for those times we are late home – or just don’t feel like cooking.
These lamb spring rolls are one of these foods. I received this recipe from a good friend, and have adjusted it to suit my family’s taste. Nothing tastes as good as home made spring rolls!
They are Gluten, Dairy, Egg and Nut Free!!
- 2 packets of Rice Paper/Springroll Wrapper
- 500g minced lamb (additive free or make your own)
- Vermicelli 100g (soaked as per instructions)
- 1 brown onion (finely diced)
- 130g mushrooms (finely sliced)
- 1/4 cup Tamari (GF soy sauce)
- Salt and Pepper (to taste)
It’s as easy as:
- Preheat oven to 200 degrees
- Place lamb, onion, soaked vermicelli, mushrooms, tamari, salt and pepper into a bowl and mix well.
- Prepare rice paper as per instructions and place about 1 1/2 tablespoons of meat mixture onto rice paper and roll into spring roll.
- I place the spring rolls onto bakng tray and drizzle with oil place into the oven turning the spring rolls at 20 minutes and cooking for a further 10mins until golden brown.
- Serve with homemade sweet chilli sauce.
Variations: These are able to be frozen uncooked. If you prefer to cook these in a deep fryer or on the BBQ they will work just as well.
I hope you enjoy them as much as we all do!!