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| Curry Potatoes Spring Roll |
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| Make sure the ingredients are not too wet as too wet the wrap will break |
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| I am using Spring Home brand Spring Roll Pastry 50 pcs 190mm x 190mm size |
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| The given recipes can made 30 pcs |
 |
| I used corn starch to seal the opening of the wrap |
 |
| Use medium heat to deep fried the spring roll till it turn golden brown |
Curry Potatoes Spring Roll!!
Ingredients:
3 medium potatoes (cut into small even cube)
1 large yellow onion (cut into small even cube)
1 bowl mixed vegetables (blanched with water and remained the water)...
6 - 8 tbsp Baba's brand curry powder (mixed with a little water)
2 stalk curry leaves
6 - 8 candlenut
6 - 8 garlic
6 - 8 small onion
2 red fresh chilli
5 tbsp cooking oil
1 tbsp sugar
2 tsp salt
2 bowl water
Directions:
1. Blended candlenut, garlic, small onion, red fresh chilli and a little water till paste form.
2. Heat wok over medium heat with cooking oil and sauté the curry leaves then add in the blended mixture and sauté for at least 2 - 3 minutes till fragrant.
3. Add in curry powder mixture and continue to sauté for about 2 minutes.
4. Add in potatoes, onion and mixed vegetables, stir fried evenly and add in water gradually to simmer. In the mean time, add in seasoning and taste accordingly to your own liking.
5. Continue to stir fried till the water has absorbed and the potatoes has soften abit. (make sure the ingredients are not too wet as too wet cannot wrap)
6. Dish up and let it cool down for awhile before wrapping.
7. I used corn starch to seal the opening of the wrapping.
8. Use medium heat to deep fried the spring roll till it turn golden brown.
Note:
I am using Spring Home brand Spring Roll Pastry 50 pcs 190mm x 190mm size.
For the above ingredients, I have made 30 pcs.
Ingredients:
3 medium potatoes (cut into small even cube)
1 large yellow onion (cut into small even cube)
1 bowl mixed vegetables (blanched with water and remained the water)...
6 - 8 tbsp Baba's brand curry powder (mixed with a little water)
2 stalk curry leaves
6 - 8 candlenut
6 - 8 garlic
6 - 8 small onion
2 red fresh chilli
5 tbsp cooking oil
1 tbsp sugar
2 tsp salt
2 bowl water
Directions:
1. Blended candlenut, garlic, small onion, red fresh chilli and a little water till paste form.
2. Heat wok over medium heat with cooking oil and sauté the curry leaves then add in the blended mixture and sauté for at least 2 - 3 minutes till fragrant.
3. Add in curry powder mixture and continue to sauté for about 2 minutes.
4. Add in potatoes, onion and mixed vegetables, stir fried evenly and add in water gradually to simmer. In the mean time, add in seasoning and taste accordingly to your own liking.
5. Continue to stir fried till the water has absorbed and the potatoes has soften abit. (make sure the ingredients are not too wet as too wet cannot wrap)
6. Dish up and let it cool down for awhile before wrapping.
7. I used corn starch to seal the opening of the wrapping.
8. Use medium heat to deep fried the spring roll till it turn golden brown.
Note:
I am using Spring Home brand Spring Roll Pastry 50 pcs 190mm x 190mm size.
For the above ingredients, I have made 30 pcs.
