• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Clean potatoes well and boil in salted water until soft and tender. Peel off skin and dice finely.
  2. 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.
  3. Add potatoes and seasoning. Stir well before adding the filament crabsticks. Keep stirring until mixture is completely dry.
  4. Dish out filling and drain in a colander. Leave to cool.
  5. 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.
  6. 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.

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