Spring Roll Algerian Style

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Potato		500g
Minced lamb		300g
Onion		1 medium
Garlic		1 clove
Eggs		2
Mint leaves chopped		2 tbsp
Salt & pepper		a little
Spring roll wrappers (20cm diameter)		8
Plain flour		2 tbsp
Olive oil		1 tbsp
Vegetable oil (for frying and stir-frying)		as required
Sweet chilli sauce:
Chinese chilli bean sauce		1 tbsp
White vinegar		1 tbsp
Sugar		1 tsp

Method

Prep

25min

Cook

20min

Cut the potato into bitesize pieces, soak, then cook for 15 minutes.

When the potato is soft, place in a colander to drain and return to the pan to let the water evaporate. Place into a bowl.

Finely chop the onion and garlic.

Add the olive oil into a frying pan and heat on medium. Add the garlic and minced lamb and stir fry.

When the meat is browned, add the onions and cook for 5 minutes until the onions are softened. Remove from the frying pan.

Crack the eggs into a small bowl and beat. Pour this beaten egg into the frying pan and make scrambled egg.

Add Steps 5 & 6 into the potatoes at Step 2. Add the chopped mint and salt & pepper.

Make a glue with the flour and 3 tbsp water in a small bowl.

Place the spring roll wrappers in front of in a diamond shape. Place 1/8 of the mix from Step 7 onto the corner nearest you.

Roll up the bottom corner, fold in both sides and continue rolling tightly upwards, pressing down firmly. Add some of the glue to the top corner before sealing it down. Repeat 8 times.

Put the oil in a frying pan on medium high and place all 8 spring rolls and shallow fry all over until crisp and brown.

Mix the ingredients for the sweet chilli sauce and serve on the side.

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