Lamb Bulgogi Bánh Mi Eggrolls

In a blender, combine carrots, pears, onion, sugar, honey, ginger root, soy sauce, garlic, green onion and sesame seeds; blend until smooth. In a bowl, pour mixture over lamb necks; marinate in refrigerator for 4 to 24 hours. 

Remove lamb from marinade; pat dry with paper towel. Reserve marinating liquid. Over medium high heat, add oil to a large rondo. Sear lamb on all sides. Deglaze pan with Mirin. Pour marinade back into rondo; add stock and bring to a simmer. Cover rondo with lid or foil. Braise at 275°F for 2 hours or until meat falls off bone. Remove from oven and let cool. Remove lamb meat from bones and reserve. 

For the Bánh Mi Eggrolls: Place a wonton wrapper flour-side up; spray lightly with water. Place 1/2-ounce lamb in the middle of wonton. Place a pinch of carrots, cilantro, onion and cashew on top of lamb. Ensuring wrapper edges are moist, roll wonton up like a burrito. On a parchment-lined sheet pan, lay wontons flat; do not let wontons touch. Fry at 350°F for 2 to 4 minutes until golden brown. 

For the Calabrian Chili Lemon Aioli:  In a food processer using blade attachment, add eggs; process on high until egg yolks thicken, about 2 minutes. Stop motor; add a few drops of lemon juice. Process until yolks thicken more, about 2 minutes. With motor running, slowly add oil in a thin stream. As aioli thickens, slowly add remaining lemon juice. Resume adding oil, along with lemon juice and vinegar. Stop motor; add garlic. Add lemon juice or vinegar as needed. Add chili puree; process until incorporated. Add salt if needed. Refrigerate until ready to use. 

Chef Tips:  Braised American Lamb shanks or shoulder may be used in place of lamb necks in this recipe. 

You can pre-fry eggrolls in your commissary kitchen before event. Once onsite, reheat them in a 375°F oven for 2 to 3 minutes until crispy and heated through. Serve with Calabrian Chili Lemon Aioli and garnish with micro cilantro.