Lamb, Fig, Honey and Feta Spring Rolls

Ingredients

• 6 pieces Fresh figs (cut into small dice)
• 400 g Lamb leg (cut into thin strips)
• 1 c. à soupe Mountain honey (preferably mountain honey)
• 1 c. à café Dried oregano (or fresh oregano)
• 100 g Feta (crumbled)
• 10 leaves Rice paper sheets (soaked in warm water before use)
• 3 c. à soupe Olive oil (for cooking and frying)
• 100 g Greek yogurt (for the sauce)
• 1 c. à soupe Fresh mint (chopped, for the sauce)
• 1 pinch Fleur de sel (for the sauce)

Instructions

1. Prepare the lamb

   Cut the two slices of lamb leg into thin strips, as thin as possible.

   Time: PT5M

2. Sauté the lamb

   Heat a drizzle of olive oil in a pan over medium heat and sauté the lamb strips for 3 to 4 minutes until lightly golden but still tender.

   Time: PT4M

3. Cut the figs

   Wash the figs, remove the stems and cut them into small dice.

   Time: PT5M

4. Simmer the filling

   Add the fig dice, oregano and the tablespoon of honey to the lamb in the pan. Mix well and let simmer for 5 minutes so the flavors meld.

   Time: PT5M

5. Incorporate the feta

   Sprinkle the crumbled feta over the mixture, stir once more to incorporate it lightly.

   Time: PT2M

6. Prepare the rice papers

   Fill a bowl with warm water. Soak each rice paper sheet for 10 seconds until it becomes pliable, then place it on a damp kitchen towel.

   Time: PT5M

7. Assemble the spring rolls

   Place a tablespoon of filling in the center of each sheet, fold the sides then roll tightly like a spring roll.

   Time: PT10M

8. Fry the spring rolls

   Pour enough olive oil into the deep pan to reach a depth of 1 cm. Heat over medium‑high heat (about 180°C) and add the rolls. Turn them regularly for 3 to 4 minutes until golden.

   Time: PT5M

   Temperature: 180°C

9. Prepare the mint sauce

   In a bowl, mix the Greek yogurt, a pinch of fleur de sel and the chopped fresh mint.

   Time: PT3M

10. Serve

    Place the hot rolls on a plate, serve with the mint sauce and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh figs: prunes, dried apricots
• Instead of Lamb leg: mutton meat, ground lamb
• Instead of Mountain honey: maple syrup, agave nectar
• Instead of Dried oregano: Herbes de Provence
• Instead of Feta: goat cheese, salty ricotta
• Instead of Rice paper sheets: lettuce leaves
• Instead of Olive oil: sunflower oil
• Instead of Greek yogurt: whole plain yogurt
• Instead of Fresh mint: basil
• Instead of Fleur de sel: sea salt

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan
• Saute pan
• Mixing bowl
• Wooden spoon
• Clean damp kitchen towel
• Paper towels (optional)
• Plate (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Sauté the lamb until just cooked but still tender.
• Simmer the filling enough for the honey and figs to infuse.
• Roll the spring rolls tightly to keep the filling from falling apart during frying.
• Fry in hot but not smoking oil to achieve a golden color without burning.

Chef Tips from the Video

• Use very ripe figs for natural sweetness, but not too soft to avoid turning them into puree.
• A splash of fresh lemon added to the yogurt sauce adds a touch of acidity that balances the honey.

Troubleshooting

Storage

Refrigerator: Store the filling in an airtight container for 2 days in the refrigerator.

Freezer: Unfried spring rolls freeze up to 1 month; thaw in the refrigerator before frying.

Room temperature: Fried spring rolls keep at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• The filling can be prepared 2 hours ahead and kept in the refrigerator.
• The rolls can be assembled ahead, wrapped in cling film and refrigerated; they will be fried just before serving.