April 11, 2023

Lamb Bulgogi Bánh Mi Eggrolls



50 eggrolls

Marinated American lamb chops with rosemary & garlic on a plate


American Lamb Bulgogi:

  • 5 pounds American Lamb neck, 1-inch-thick cross section
  • 3 carrots
  • 2 Anjou pears, peeled and diced
  • 1 yellow onion
  • 7 tablespoons sugar
  • 3 tablespoons honey
  • 3 teaspoons fresh ginger root
  • 4 ounces soy sauce
  • 3 ounces minced peeled garlic
  • 2 ounces green onion, chopped
  • 1 ounce sesame seeds
  • 2 ounces canola oil
  • 1 cup mirin
  • 1 quart lamb or beef stock 

Bánh Mi Eggrolls (yield 50 eggrolls):

  • 1-1/2 pounds American Lamb Bulgogi
  • 1/2 quart pickled julienned carrots
  • 1/2 quart chopped cilantro
  • 1/2 quart sliced green onions
  • 1/2 quart chopped roasted cashews
  • 50 wonton wrappers 

Calabrian Chili Lemon Aioli (makes 4 cups):

  • 3 large egg yolks (or pasteurized egg yolks)
  • 1 tablespoon lemon juice
  • 3 cups canola oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, finely minced
  • 3 tablespoons pureed Calabrian hot chili peppers
  • Kosher salt, to taste


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.


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