TEN SPICE FLAVOURED ROLL

preparation time: 15 mins      Cooking time: 8-10 mins

INGREDIENTS:    serves 1

100g  lamb mince
4g  each, cumin and szechuan pepper powder
8g  five-spice powder, plus pinch white pepper powder
10g  chicken stock powder
15g  sugar
2g  chilli powder
3g  salt plus
0.5ml  sesame oil
Small red onion, chopped
Few sprigs coriander leaves, chopped
2g  celery, diced
2g  shiitake mushroom, diced
5ml  oyster sauce
3ml  light soy sauce
2g  egg white
2  spring roll wrappers
Mixed herbs, a pinch
1  fig, cut into 4 slices

Method:

• In a large bowl, mix mince with cumin, Szechuan, five-spice and pepper powder, chicken stock powder, sugar, salt, chilli powder, and sesame oil. Set aside for 10 minutes.
• Add onion, coriander, celery and mushroom to the mince. Add oyster and soy sauces and egg white and mix well.
• Cut spring roll wrappers into 7.5-cm squares. Place a portion of the mince on each square and roll up. Set aside. Pan grill figs. Heat wok, add oil and deep fry rolls until golden brown and crispy.
• To serve, slice each roll in half and arrange on a plate with grilled fig slices alongside. Garnish with herbs.