Egg Roll with Mince Filling

Serves: 4
Prep Time: 30 Minutes
Cooking Time: 45 Minutes


Ingredients:

    For mince:

• 2  olive oil, plus extra
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 T ground coriander
• 1 T ground cumin
• 1 t paprika
• 500 g extra lean mince
• sea salt & freshly ground pepper
• 4 t tomato paste
• 1 x 400 g can of tomatoes
• 250 ml liquid chicken stock

    For Egg Roll:

• 35 g flour
• 250 ml milk
• 6 extra large eggs
• 2 T cream, optional
• Pinch of salt
• Fresh coriander

Method:

     

1. To make the mince:  Heat the oil in a large saucepan & saute the onion & garlic for 3 minutes until soft.
2. Add the spices & cook until browned, then season to taste.
3. Stir in the tomato paste, tomatoes & stock.  Simmer for 30 minutes until the mince is cooked & the sauce has thickened.
4. To make the egg roll:  Preheat the oven to 180'C.  Line two 36 x 24 x 5.5 cm baking trays with greased baking paper, making sure that it overlaps on the shorter sides.
5. In a large jug, whisk the flour & milk together.  Add the eggs & cream to the flour-and-milk mixture & mix.
6. Season to taste, add the coriander & pour equal amounts of the mixture into the prepared trays.
7. Bake for 5 to 7 minutes until set.  Remove the egg roll from the oven & invert onto a clingfilm sheet placed on a work surface.  Neatly peel off the baking paper & discard.
8. Spread the mince mixture on the egg rolls then roll tightly using the clingfilm for support.  Remove the clingfilm, transfer to a serving platter, cut into slices & serve. 

Credit:  Taste Magazine