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By Dinah Crowe :: Romeo’s

Featured on episode 10 of Adelady on Channel 9, Adelaide…


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1 onion finely diced

1 carrot finely diced

1t minced garlic

1/2t minced ginger

250g lamb mince

1/2t white pepper

2t oyster sauce

2t caster sugar

1t Chinese rice wine

1T corn flour mixed with water to make a slurry – keep a little for sealing rolls at end

Spring roll wrappers

Rice bran oil for frying

Serve with plum sauce and lettuce leaves



In a fry pan, heat a little oil and sauté onion, garlic, ginger and carrot until softened.  Add in your lamb mince and cook through.  Add in your pepper, oyster sauce, sugar, rice wine and mix through.  Stir through your cornflour slurry to thicken sauce.  Set mix aside in the fridge to cool down thoroughly before rolling your spring rolls.

Clean down your bench and whilst working with your spring roll wrappers keep them covered.  Place a small amount of mix at the bottom of the pastry.  Start rolling; when you reach a 1/3rd of the way roll your sides in then continue rolling.  Stick the end with a little slurry then set aside and repeat.  Fry in heated rice bran oil and serve with lettuce and plum sauce.

Dinah x

Lauren De Cesare

Lauren De Cesare

Co-Creator and Sales Director extraordinaire for Adelady, she loves to talk AND she loves to talk business.

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