Lamb Bulgogi Banh Mi Egg Rolls

1. Prepare aioli: In 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.
2. 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.
3. Prepare lamb: In 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.
4. Remove lamb from marinade; pat dry with paper towels. Reserve marinating liquid.
5. Over medium-high heat, add oil to a large rondo. Sear lamb on all sides. Deglaze pan with mirin. Pour marinade back into rondeau; add stock and bring to a simmer. Cover rondeau 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.
6. Prepare egg rolls: Place a wonton wrapper flour-side up; spray lightly with water. Place ½ 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.
7. Heat oil in deep fryer to 350 F. On parchment-lined sheet pan, lay wontons flat; do not let wontons touch. Fry at 350 F for 2 to 4 minutes until golden brown. Serve warm, with aioli.

Photo courtesy of American Lamb Board