Burmese Rolls (Burma)

Directions

1. 1
   Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
2. 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. 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. 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. 5
   Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
6. 6
   Roll up completely, keeping the seam side down. Continue until you've run out of filling.
7. 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. 8
   Serve hot with sour dipping sauce.