Nei Mongol Egg Rolls

Celticevergreen's Note:

This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

Lamb Mixture

• ¼ cup brown sugar
• 2 tablespoons mushroom soy sauce
• 2 teaspoons garlic , chopped
• 1 teaspoon cornstarch
• 1 teaspoon orange zest
• 1 lb ground lamb , coarse (from leg or shoulder)
• 2 tablespoons peanut oil
• 2 tablespoons peanut oil
• 1 tablespoon ginger , minced
• 1 tablespoon garlic , minced
• 2 tablespoons green onions , minced
• ½ teaspoon crushed red pepper flakes
• 1 ounce rice wine
• 1 tablespoon cornstarch , dissolved in 1/4 cup water
• 2 ounces rice noodles , soaked in water for 20 minutes
• 4 ounces shiitake mushrooms , stems discarded, thinly sliced
• 1 small onion , peeled and thinly sliced
• 1 medium carrot , peeled and julienned
• 1 red bell pepper , cored, seeded, and julienned
• salt & freshly ground black pepper , to taste
• ½ cup basil leaves , chiffonade
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce

Assembly

• 40 wonton wrappers
• 1 egg , lightly beaten, for egg wash
• peanut oil , for deep frying

Dipping Sauce

• ¼ cup finely chopped green onion
• ¼ cup sweet chili sauce
• ½ lime, juice of

Directions:

1. Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
2. Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
3. Add the lamb and stir-fry until well browned, about 5 minutes. Sprinkle with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
4. Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
5. Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
6. Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash.
7. Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
8. Combine dipping sauce ingredients and chill.
9. Preheat 3 inches of peanut oil in a deep pot to 360°F Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Dipping sauce.