Spring Rolls Stuffed with Lamb & Vegetables

Ingredients

• 1/4 cup packed dark brown sugar
• 2 tablespoons mushroom soy sauce
• 2 tablespoons plus 2 teaspoons minced garlic
• 1 teaspoon cornstarch
• 1 teaspoon grated orange zest
• 1 pound coarsely ground lamb leg or shoulder meat
• 4 tablespoons peanut oil or vegetable oil
• 1 tablespoon minced ginger
• 2 tablespoons minced organic green onion
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons Chinese rice wine
• 1 tablespoon cornstarch dissolved in 1/4 cup water
• 2 ounces thin rice noodles, soaked in cold water to cover for 20 minutes
• 4 ounces fresh organic shiitake mushrooms, stems discarded, caps thinly sliced
• 1 small yellow onion, thinly sliced
• 1 medium organic carrot, peeled and cut into thin julienne strips
• 1 organic red bell pepper, stemmed, seeded, deveined, and cut into thin julienne strips
• Salt
• Freshly ground black pepper
• 1/2 cup thinly shredded fresh basil leaves
• 1 tablespoon toasted Asian sesame oil
• 1 tablespoon soy sauce
• 1 package square spring roll or egg roll wrappers
• 1 cage-free egg, lightly beaten
• Peanut oil or vegetable oil, for deep frying
• Sweet Scallion Dipping Sauce (recipe follows)
• 1/4 cup finely chopped organic green scallion
• 1/4 cup Thai sweet chili sauce
• Juice of 1/2 lime