Burmese Rolls (Burma)

• 2 tablespoons oil
• 2 tablespoons finely chopped onions
• 8 ounces ground lamb
• 1 teaspoon ginger-garlic paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon hot Madras curry powder
• 2 tablespoons finely chopped cilantro
• 2 green chilies, finely chopped
• 1 tablespoon rice vinegar
• 1 cup bean sprouts (I used a lot less)
• 1 dozen egg roll wrap

1. Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
2. Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes).
3. Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool.
4. Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts.
5. Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
6. Roll up completely, keeping the seam side down. Continue until you've run out of filling.
7. Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides.
8. Serve hot with sour dipping sauce.

oil, onions, ground lamb, gingergarlic, salt, black pepper, curry powder, cilantro, green chilies, rice vinegar, bean sprouts, egg roll

Taken from www.food.com/recipe/burmese-rolls-burma-483129 (may not work)