Lamb Spring Roll with Greek Yogurt and Mint Dip

Makes 4
Rapeseed oil
200g of lamb mince from your local craft butcher
1 tsp of garam marsala
1 tsp of medium curry powder
1 onion
1 clove of garlic crushed
Freshly chopped coriander
1 beaten egg
Spring roll wrappers (or filo pastry if you can’t get spring roll wrappers)

For the dip
100g of Glenisk Greek Yogurt
A handful of freshly chopped mint
half a lemon juiced
salt and pepper

This is so simple and quick to make. For the spring roll fry off your onion and garlic in rapeseed oil in a wide saucepan until soft. Add in the lamb mince and spices and cook out on medium heat for 5 minutes stirring occasionally. Season with a little salt and add in the chopped coriander. Allow this to cool before rolling. Assemble the spring roll by filling, tucking in the edges and egg washing so it sticks. double wrap the spring roll if you are afraid of it bursting in the fryer. Cook off for 2-3 minutes in the deep fat fryer until golden in colour.
For the dip mix together all the ingredients with a spatula and enjoy.

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