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lamb eggroll

Lamb Egg Rolls

These egg rolls are inspired by Uyghur lamb samsa.
Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Course Appetizer, Side Dish, Snack
Cuisine American, Chinese
Servings 12 egg rolls



  • 1 lb ground lamb
  • 1/2 Napa cabbage, sliced lengthwise then chopped
  • 1 tablespoon minced or grated garlic
  • 1 tablespoon minced or grated ginger
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon ground coriander
  • 1/2-1 teaspoon ground cumin
  • 1 carrot julienned
  • 1 tablespoon Shaoxing cooking wine
  • 3 tablespoons dark soy sauce

for the wrapping:

  • 18 oz egg roll wrappers
  • 1 egg, beaten

dipping sauce:

  • 3 tablespoons black vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame chili oil


  • Brown the lamb with the garlic in a large pan. Drain off any excess grease. Add the remaining ingredients and cook until the cabbage and carrot are just softened.  Remove from heat and allow to cool until comfortable to handle, about five minutes.
  • Heat about 2 inches of canola oil in a large, shallow pan to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper.
  • Place the wrapper so it like a diamond in front of you then fold each side towards the middle, brushing each edge with egg, and roll towards the top. Repeat until the filling is gone.
  • Fry until golden, flipping occasionally, drain on paper towel-lined plates.
  • Whisk together the dipping sauce, divide it into sauce bowls.
  • Serve immediately.


  • I used Twin Dragon eggroll wrappers, my personal favorite.
  • Reheat egg rolls on a paper towel-lined baking sheet in a 350 oven for about 10 minutes.