Blend your way into FBC2016: Blended ROCCAN Rolls by Homemade & Yummy

With less than one month to go, we’re thrilled to be sharing another submission for our Appetizer Spotlight Contest!!

Hello my name is Gloria Duggan and I am a food blogger and recipe developer at Homemade & Yummy.

I am so excited to submit this tasty recipe into the competition. It certainly was fun to create and oh so delicious. Hope you love it just as much as we do.


It’s so easy to incorporate mushrooms into meat. The “Blend & Extend” method is the perfect way to get more veggies in your meal, creating more food to go around, and saving money in your wallet.

These Blended ROCCAN Rolls showcase this so well. We all know how expensive lamb can be. By blending mushrooms into the meat, this allows you to make more rolls for your dollar.

Blended ROCCAN Rolls is a great fusion dish. All the wonderful flavours of Morocco rolled up into an Asian type healthy baked roll, with a delicious fig dipping sauce too.


Blended ROCCAN Rolls

For the Rolls:
(makes 12 rolls)

1 package of egg roll wrappers
1 pound ground lamb
8 oz. of white mushrooms (finely chopped)
2 tbsp. of Ras El Hanout seasoning (or your own blend)
3 oz. of shredded cabbage
3 oz. of shredded carrot
1/4 cup grape seed oil (for cooking and brushing on rolls)
1/2 tsp. salt

For the Sauce: 
(makes 1/2 cup)

1/2 cup fig jam
1/2 cup water
1 tbsp. Fig balsamic vinegar
1 tbsp. Pomegranate balsamic vinegar

Using an immersion blender, puree the fig jam until smooth.
Combine the jam, water, and both vinegars into a small pot.
Heat until boiling then reduce heat to med-low.
Continue to cook until the mixture reduces down to 1/2 the volume.
It should end up being thick enough to cover the back of a spoon.
This should take about 20 minutes or so.

Get your veggies ready.
For the cabbage you can either buy pre-shredded, or shred your own.
For the carrots, peel and use a grater to shred.
For the mushrooms wipe off any dirt.
I used my blender to quickly chop them, but you can use a food processor or even a knife and do it by hand.

In a skillet heat 2 tbsp. of grape seed oil.
Add the lamb and cook over med-high heat for 10 minutes.
Take off the heat and drain any excess fat/liquid from the skillet.
Place back on a medium heat and add the mushrooms, and seasonings.
Cook an additional 10 minutes.
Remove from heat.
Add the carrots and cabbage.
Mix well and set aside to cool.

To assemble:  
Get a small bowl of water ready to dip you finger in.
Take an egg roll wrapper and place 1/3 cup of the cooled meat/mushroom mixture into the cen-tre of the wrap.
Dip your finger into the water and run it along ALL edges of the wrap.
Fold in 2 diagonal sides and press lightly to seal.
Starting from either of the remaining 2 (pointed) ends, roll from one end to the other.
Press lightly to create a seal.
Place roll, seam side down on a parchment lined baking sheet.
Continue process till you have made all your rolls.

To bake:
Preheat oven to 400º F.
Lightly brush the rolls with grape seed oil.
Bake for 10 minutes.
Turn over (and if needed brush with oil).
Continue to bake for 5 minutes.
Turn broiler on to high and quickly brown to give them a nice finish.
Be sure to turn the rolls over to brown each side.

To eat:
Arrange rolls on a platter.
Place the dipping sauce in a bowl.

These Blended ROCCAN Rolls make the perfect appetizer, and they freeze well too. Just place the baked rolls in a single layer on a tray. Be sure they are not touching. Place in freezer for about 30 minutes to freeze, then throw them in a freezer bag. Great to warm up whenever you like.


FBC Members are encouraged to join the competition with their own blended recipe! Click through for full contest details.


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