Kathmandu Spring Rolls (Deep-fried Spring Rolls, Nepali Style)

by Tulsi Regmi, Ph.D.

Servings: 2 servings

INGREDIENTS

Spring roll wraps
Oil for deep frying

Filling
1 lb. ground lamb (chicken can also be used)
1 lb. ground pork
1 cup finely chopped onion
1 cup finely chopped celery
1 cup carrot, grated
1/2 cup finely chopped scallions
3 tablespoons chopped cilantro
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon ground timur
1 tablespoon curry powder
1 teaspoon chili powder
1 tablespoon lemon juice
1 tablespoon sesame oil
Salt and Pepper

INSTRUCTIONS

In a large bowl, combine all ingredients for filling; mix thoroughly. Spread out a wrap; moisten the edges with water. Spread two tablespoons of filling mixture diagonally across the middle of the wrap. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed. Continue making rolls for all filling mixture.

Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown. Drain excess oil with paper towel. Arrange rolls in a plate and serve immediately with tomato achar.

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Tagged: nepali, springrolls add tags

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