|
|
|
 |
|
|
Kathmandu Spring Rolls
Deep-fried Spring Rolls, Nepali Style |
 |
|
Spring roll wraps
Oil for deep frying
Filling-
1/2 lb. ground lamb
1/2 lb. ground pork
1 cup finely chopped onion
1/2 cup finely chopped scallions
1 Tbls. fresh red chilies, finely chopped
2 Tbls. chopped cilantro
1 tsp. turmeric
1 tsp. ground timur
1 Tbls. curry powder
1 Tbls. lemon juice
1 Tbls. sesame oil
Salt and Pepper
|
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 chutney.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: Nepal |
|
Submitted by: |
|
Tulsi Regmi, Ph.D.
Ontario
Canada |
|
|
|
|
| This recipe has been viewed 6105 times. |
|
|
|
