Kathmandu Spring Rolls (Deep-fried Spring Rolls, Nepali Style)
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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 tbsp. | chopped cilantro | | 1 tsp. | turmeric | | 1/4 tsp. | grated nutmeg | | 1/2 tsp. | ground timur | | 1 tbsp. | curry powder | | 1 tsp. | chili powder | | 1 tbsp. | lemon juice | | 1 tbsp. | sesame oil | | Salt and pepper, to taste |
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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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