It’s Easter tomorrow and since lamb is one of the preferred meat to eat on this day, I thought this recipe was perfect for the occasion. I don’t think I need to explain again how I like to mix cultures because I have talked about it quit often in my previous posts. Today I’m doing it all over again with these BBQ lamb Spring rolls with sweet maple sauce. Yes maple again… lol I think I’m seriously addicted and you can blame it on the fact that I’m Canadian 😉
They are fairly easy to do, you will only need a bit of patience. The only “tricky” part would be if you never worked the rice paper but the only thing you need to make sure is you roll it tight. My first goal was to make a step by step photo with this recipe to explain you how to roll the rice paper but I found this very useful and well explained link on VietWorldKitchen that I think will be perfect.
You can keep your spring rolls for one day in the fridge between layers of wax paper so they don’t stick together and what I like to do is to add a wet towel at the bottom of my container (under a wax paper) to keep some sort of moisture.