Garlic Lamb and Vegetable Spring Rolls
Show: Wolfgang Puck's Cooking ClassEpisode: Cocktail Party
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- Recipe categories: Grains, Rice, Fruit, Lime, Meat, Lamb, Pasta,
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Total Reviews: 4
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By torba97_12904148
Fremont, CA
on November 04, 2010
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Flavor and texture of lamb...this recipe is great! Annie, Fremont, CA
By honestie_5732949
Summersville, WV
on July 07, 2007
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Takes a while to make but if you have the time it's well worth it, everyone loves these. Even better with a few changes - double the ginger and minced garlic, add shredded cabbage into the cooked veggies, add baby spinach and one-inch segments of the green tops of spring onions in the last mixing-up step, cook mushrooms separately so they don't get mushy (good simmered in rice wine. Can't usually get shiitakes in our area, portobellos work very well. Definitely use the mushroom soy sauce instead of regular if you can get it, makes a lot of difference.
By saface_7687787
Sharon, MA
on May 06, 2007
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I totally disagree with the first reviewer. My husband and I make this all the time. It does require a little prep, but is well worth it. Sometimes we don't even make them into spring rolls, we just eat the meat with tortillas. Even my kids love it! We don't always use lamb either. Sometimes, beef, turkey or a combo.
By catherine641_383662
Brattleboro, VT
on January 10, 2005
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These egg rolls are a delicious alternative to traditional cabbage-stuffed egg rolls. The flavors in this dish blend together wonderfully. This recipe is a keeper. It has 5-star taste, but I gave it 4 stars because it is very labor-intensive and time-consuming. If you don't mind the time and effort required you are in for a wonderful treat!