|250 g||pulled lamb|
|1||carrot — cut into thin strips|
|1 cup||cabbage — shredded|
|fresh ginger — Thumb size piece cut into thin strips|
|15 ml||soy sauce|
|2||phyllo pastry sheets|
|1/4||rice wine vinegar|
|1||birds eye chilli — finely chopped|
In a sizzling hot pan, add the oil, spring onions and ginger and fry for a minute. Then add the carrots and cabbage and fry until slightly softened. Reduce the heat and add the pulled lamb and soy sauce and saute until heated through. Set aside to cool while you make the dipping sauce. For the dipping sauce: add all the ingredients to a small saucepan and let simmer on a low heat until thickened to a syrup consistency.
Once the filling is cool enough you can start rolling the spring rolls. Cut each sheet of phyllo pastry in 4 so that you have 8 squares. Place an ⅛ of the filling at an angle on the bottom corner. Fold that corner over the filling, then fold the the two corners on the side inwards towards the filling. Roll the filling over the folded in corners and again towards the final corner. Brush the final corner with some water in order to seal the spring roll.
Brush each spring roll with some oil and the place in an airfryer at 200°C for 6 minutes on one side, flip them over and airfry for another 2 minutes.
Serve with the dipping sauce and enjoy!
To make pulled lamb: brown a leg of lamb on the stove and sprinkled with salt generously then added beef stock to cover the leg and popped it in a 150 °C oven for 3 and a half hours. Switch off the oven and let the leg of lamb rest in the pot, in the oven for another hour to. Once slightly cooled pull the meat from the bone with a fork.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.