Lamb Spring Rolls with Papaya Salad
inthekitchen
Asian ingredients infuse lamb with umami richness and accompanying fresh greens add a crisp tang . Garlic kissed hummus mellows the robust bites .
INGREDIENTS Lamb Spring Rolls 1 lb ground lamb 1 tsp salt 1 Tbsp light miso paste 4 cloves garlic , minced 1 Tbsp soy sauce 1 / 4 cup cilantro , chopped 1 / 4 cup wood ear mushrooms , soaked and coarsely chopped 1 / 4 cup rice noodles , soaked and coarsely chopped 2 Tbsp togarashi 1 pack spring roll wrappers ( 20 pieces ) canola oil for frying
Papaya Salad 1 cup peeled and shredded green papaya 1 / 4 cup peeled and shredded carrots
1 / 4 cup peeled and thinly sliced red onion 1 / 4 cup julienned green onions 1 / 4 cup shredded cucumber 1 / 4 to 1 / 3 cup nuoc cham to taste
Soy Bean Hummus 1 / 2 cup cooked soy beans 1 / 4 cup garlic flavoured olive oil 1 / 4 cup soy milk salt to taste
Nuoc Cham 3 Bird ’ s Eye chilis 1 lime , juiced 1 / 2 cup rice vinegar 1 / 2 cup water 1 garlic clove , peeled and chopped 1 / 2 cup sugar 1 / 8 cup fish sauce
Garnish cilantro chopped peanuts 1 Tbsp sunflower seeds 1 / 2 tsp togarashi
METHOD Spring Rolls 1 . Combine all ingredients and mix thoroughly . Set aside in fridge while making the papaya salad . 2 . Put a heaping Tbsp of meat mixture in the middle of the spring roll wrapper . 3 . Fold the wrapper forward , tucking the left and right side to the middle , rolling forward to complete . Seal the edge with a little bit of water . 4 . Add an inch of canola oil to a heavy bottomed pot . 5 . On medium , heat the oil 6 . Deep fry the spring rolls in batches until gold brown and crispy . Drain on paper towels to absorb excess oil .
Papaya Salad Toss all the ingredients together and drizzle with nuoc cham and mix thoroughly . Set aside .
Soy Bean Hummus 1 . Put cooked soy beans , soy milk and garlic flavoured oil in a food processor . 2 . Purée until smooth . 3 . Season with salt to taste .
Nuoc Cham Put all the ingredients in a blender and process until smooth . Set aside .
Assembly 1 . Serve the spring rolls with the papaya salad and additional nuoc cham for dipping . 2 . Garnish the papaya salad with fresh cilantro and chopped peanuts . 3 . Smear a heaping tablespoon of hummus on the side of the plate then sprinkle with sunflower seeds and togarashi .
Yield 10 servings
26 ciao ! / summer / two thousand twenty-three