Spring into Finals
350g pack Slo Moe's Slo Wood Smoked Pulled Lamb
vegetable oil for deep frying
1/2 red onion, diced
1tbsp fresh chopped parsley
1 tbsp French mustard
1 cup mozzarella cheese, grated
3/4 cup breadcrumbs
1 garlic clove, minced
1 egg, whisked
30 spring roll wrappers
1/2 cup full egg mayonnaise
1 tbsp tomato sauce
1 tbsp hot sauce
In a large bowl, combine the Slo Wood Smoked Pulled Lamb, red onion, parsley, mustard, mozzarella, breadcrumbs, garlic and half of the whisked egg. Mix well until combined and season with salt and pepper.
To make the aioli, combine the mayonnaise, tomato sauce and hot sauce in a small bowl.
Place 1 tsp of the mixture in the centre of the bottom third of the spring roll wrapper. With a pastry brush, brush the sides with some of the remaining egg. Fold one side of the wrapper over the mixture and brush with some egg, then roll the mixture tightly until it reaches the other end. Then brush with the egg mixture. Repeat the process with the remaining mixture and wrappers.
Fill your deep fryer with vegetable oil and heat to 180C [if you don't have a deep fryer, fill a large saucepan with enough oil to cover the spring rolls and heat accordingly]. Cook the spring rolls in batches for 4-5 minutes, or until golden. Transfer to paper towel to soak up any excess oil.
Serve warm with the spicy aioli and spring into the footy action!