Leftover Lamb Spring Rolls Recipe

I’ve gotta say, I was super psyched to whip up these lamb spring rolls using leftovers and simple veggies, it’s like turning yesterday’s meal into a funky new dish that totally makes me feel like a culinary rebel.

I think these leftover lamb spring rolls are one of my fave recipes. I used chopped lamb with napa cabbage, carrots, bean sprouts, mint, and cilantro, plus garlic, chili, soy and fish sauce, sugar and lime juice to create a punchy flavor.

I top it with peanuts and serve with sweet chili sauce.

Ingredients

• Leftover Lamb: Packed with protein and essential nutrients, it brings a savory, hearty taste.
• Napa Cabbage: Fresh and crisp, it loads your dish with fiber and vitamins.
• Julienned Carrots: They add vibrant color, natural sweetness, and a crunchy texture.
• Minced Garlic: It delivers a punch of flavor that warms up the overall mix.
• Small Red Chili: Fires up the dish with spicy heat that awakens every bite.
• Fresh Mint Leaves: Adds a cool, fresh burst that cuts through the richer flavors.
• Fresh Bean Sprouts: Crunchy and light, they bring extra crunch and vitamins.
• Soy Sauce: Gives a salty tanginess that balances the savory meats and herbs.

Ingredient Quantities

• 2 cups leftover cooked lamb, chopped into small pieces
• 12 spring roll wrappers or rice paper sheets
• 1 cup finely shredded Napa cabbage
• 1 cup julienned carrots
• 1/2 cup fresh bean sprouts
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 small red chili, finely chopped (remove the seeds for milder heat)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp lime juice
• 1/2 cup crushed roasted peanuts (optional for garnish)
• Sweet chili sauce for dipping (optional)

How to Make this

1. Start by making sure your leftover lamb is chopped into small pieces and prep all your veggies – shred the Napa cabbage, julienne the carrots, and roughly chop the mint and cilantro.

2. In a big bowl, mix together the lamb, cabbage, carrots, bean sprouts, mint, cilantro, minced garlic and chopped red chili.

3. Pour in the soy sauce, fish sauce, sugar and lime juice. Stir everything until the flavors get well combined.

4. If you are using rice paper, dip each sheet into warm water for about 10 seconds, then put it on a clean surface to get soft. If you’re using spring roll wrappers, you can work with them as they are.

5. Spoon a good amount of the lamb and veggie mix on the lower third of each wrapper.

6. Fold over the bottom, then tuck in the sides and roll tightly until you have a neat spring roll.

7. Repeat with the remaining wrappers and filling. Be careful not to overfill them so they roll easier.

8. Serve the spring rolls on a plate with a side of sweet chili sauce for dipping.

9. If you like a bit of crunch, sprinkle the crushed roasted peanuts on top as a garnish before eating.

Equipment Needed

1. A sharp chef’s knife and a solid cutting board for chopping the lamb and prepping all the veggies
2. A large mixing bowl to combine the lamb, cabbage, carrots, bean sprouts, mint, cilantro, garlic and chili
3. Measuring spoons for accurately squirting in the soy sauce, fish sauce, sugar and lime juice
4. A small bowl or container filled with warm water for softening the rice paper sheets
5. A clean, flat surface for laying out the softened sheets or spring roll wrappers
6. A sturdy spatula or serving spoon to help mix and then later scoop the filling onto the wrappers
7. A serving plate for nicely arranging the final spring rolls along with a side bowl for the sweet chili sauce
8. An extra small bowl if you decide to use crushed roasted peanuts as a crunchy garnish

FAQ

• Q: Can I use another meat instead of lamb?
  A: Sure, you can try using leftover pork or beef but using lamb gives you the best flavor and a unique taste that really shines.
• Q: Do I have to fry these spring rolls?
  A: No, they’re meant to be fresh. If you wanna change things up, you can lightly fry them but that might cover up the fresh flavors.
• Q: How do I soften rice paper correctly?
  A: Just dip them in warm water for about 20-30 seconds. Be careful not to soak for too long or they’ll get too soft and tear easily.
• Q: Can I make these ahead of time?
  A: It’s best to prep the filling ahead of time but assemble the rolls right before serving to keep the wrappers from getting soggy.
• Q: What if I dont have a red chili?
  A: If you dont have a red chili, you can simply skip it or add a pinch of red pepper flakes to still get a little heat.

Leftover Lamb Spring Rolls Recipe Substitutions and Variations

• If you don’t have leftover lamb, try using shredded cooked beef or chicken instead
• If spring roll wrappers aren’t on hand, rice paper sheets work just as good
• No Napa cabbage? Use a regular green cabbage shredded finely and it’s pretty close
• Don’t fancy carrots? Sliced zucchini or even thin strips of bell pepper can do the trick
• If fresh bean sprouts are a problem, thinly sliced snow peas add a nice crunch

Pro Tips

1. Pro tip: If you’re using rice paper, don’t soak it too long – like only about 10 seconds. If you soak it too much it can get super sticky and tear easily. Trust me, working with one sheet at a time makes it a lot easier.

2. Pro tip: Let the lamb and veggies sit in the sauce for a few minutes before rolling. This gives time for the flavors to really mix together, and your rolls end up tasting even better.

3. Pro tip: When you spoon the filling, dont overfill each wrapper. Less is more – you need enough space to fold the ends in easily or else your roll might fall apart, and that sucks.

4. Pro tip: For an extra flavor kick, try sprinkling some crushed roasted peanuts right on top after rolling. It adds a nice crunch and makes the dish feel a bit more special.