Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SAUCE FOR LAMB:
 500      grams         Sugar
 500      milliliter    Water
 100      grams         Ginger
   1                    Lemon grass root
   3      Cloves        garlic
   3                    Red chillies
     1/2  bunch         Mint chopped
  50      grams         Fresh coriander
  50      milliliter    Thai fish sauce (nam pla)
  10      milliliter    Sesame oil
   4                    Lamb racks
                        FILLING:
     1/2  cup           Carrot julienne
     1/2  cup           Turnip julienne
   1      Small package sweet pickled ginger
   1      package       Burdock
   4      medium        Chinese mushrooms
   8                    Fresh scallops
   1      medium        Sliced mango
                        Portion of egg roll
   4      Sheets        nori (seaweed)
                        Butter and oil
CHILLI CAPSICUM:
   2      cans          Red pimento -- drained
   1      medium        Onion peeled and chopped
 100      milliliter    Vinegar (white)
   2                    Red chillies
 100      grams         Sugar

Preparation:

To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and chillies. Reduce until a thin syrup is formed. Strain and discard solids. Add chopped mint, coriander, fish sauce and sesame oil. To prepare the chilli capsicum: blend all ingredients in a blender until mixture is a smooth consistency. Mix with sauce in bowl. Cover and store in refrigerator. To prepare lamb loin: butterfly the loin with a sharp knife and flatten. Place a quarter of filling ingredients in each loin in order of listing. Roll up each loin tightly. Roll one sheet of nori around the loin. To cook lamb loin: melt butter and oil in a teflon pan. Roll loin around in pan just long enough to cook. Do not cook over too high heat or nori will shrink from the loin. Transfer to a baking dish and bake in a preheated 190C oven for 5-10 mins. Turning 2-3 times until the lamb loin is firm and cooked. Serve it cut or whole with rice and fresh vegetables. Note* To prepare egg roll: make as an omelette, roll and cut into thin strips.