Curry spring rolls
These are wonton-shaped spring rolls filled with curry bun filling and deep-fried. They tend to get greasy over time, so it's best to eat them while they're still hot
How to make it
1
Prepare the filling for the curry buns (see separate recipe)
2
Cut the spring roll wrapper in half diagonally to make a triangle
3
Place 10g of curry filling in the center of a spring roll wrapper. Using flour paste, roll it up from the slanted side, and seal the ends together with flour paste so that they cross
4
Heat the frying oil to 160-170°C and carefully place the patties into the oil, shaping them as you go. Fry, basting with oil as you go, until they are evenly golden brown. Once the surface is crispy, remove them, drain the oil, and serve on a plate
8 ingredients
-
- Use square-shaped spring roll wrappers
- 4 sheets
-
- Curry bun filling
- 80g
-
- Wheat flour paste
- Appropriate amount
-
- frying oil
- Appropriate amount
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