Recipe Ingredient
- 40 spring roll wrappers
- Filling
- 200g potatoes
- 4 filament crab sticks, shredded and diced
- 1 onion, diced
- 1 stalk curry leaf, chopped
- 1 tsp chopped garlic
- 2 tbsp meat curry powder
- 2-3 Tbsp oil
- Seasoning
- 1 tsp salt or to taste
- 1/2 tsp sugar
- 1/4 tsp pepper
- 3/4 tsp chicken stock granules
- 4-5 tbsp water
- Flour mixture
- 4 tbsp plain flour
- 6 tbsp water or enough to make into a paste
Instructions
- Clean potatoes well and boil in salted water until soft and tender. Peel off skin and dice finely.
- Heat oil in a non-stick saucepan, sauté garlic until golden. Add onion and fry until soft. Add curry leaf and curry powder. Fry until fragrant.
- Add potatoes and seasoning. Stir well before adding the filament crabsticks. Keep stirring until mixture is completely dry.
- Dish out filling and drain in a colander. Leave to cool.
- Lay a piece of spring roll wrapper on a flat board. Add a tablespoon of the filling on the wrapper. Fold two sides and roll up tightly. Seal the edge with the flour mixture.
- Heat enough oil in a wok until hot. Deep-fry the spring rolls in batches until golden brown and crispy. Remove and drain on kitchen paper towels.
