Recipe courtesy of Celeste
1 pound ground lamb
4-5 cloves garlic, chopped
1 small onion, diced
2-3 scallions chopped
small handful flat leaf parsley, chopped
small handful fresh mind, chopped
1 lemon, I use both the zest and juice
1/2 cup shelled pistachios, roughly chopped
1/2 cup golden raisons, roughly chopped
1/2 teaspoon herbs de Provence
½ teaspoon oregano
1 teaspoon Za’atar
(mix of dried thyme, oregano, marjoram, sumac, sesame seeds and salt)
½ teaspoon salt
5-7 cracks fresh black pepper
Canola oil for pan frying
1 package wonton wrappers
Equal parts duck sauce and apricot jam mixed with a few pieces of chopped mint for dipping
Saute 1-2 T canola oil, with garlic and onion and a few cracks of black pepper.
After 5 minutes, add lamb and cook thoroughly until it is no longer pink.
Remove from heat, drain any fat and add spices, lemon juice, raisons, pistachios, mint and parsley.
Allow mixture to cool.
Gather a small bowl of water for dipping your finger in to seal your egg rolls.
Line up 4-6 wrappers at a time and place a small spoon of mixture towards one corner of the wrapper, do this on a diagonal.
Fold corner over mixture, fold sides in and roll egg roll sealing in the mixture.
Dip your finger in water and lightly wet last corner of wrapper. This will seal your egg roll up so you can cook it.
Heat about ½ inch oil in a huge sauté pan until hot
Add egg rolls to oil and begin to cook (my egg rolls are not submerged in oil)
Cook on each of the four sides of egg roll until wonton wrapper is crispy.
Drain on paper towels and serve hot, warm or room temperature with a mix of duck sauce and apricot preserves.