Kathmandu Spring Rolls

Name: Kathmandu Spring Rolls
Ingredients: spring roll wrappers; oil (for deep frying); Filling; 1/2 lb ground lamb (chicken can also be used); 1/2 lb ground pork; 1 cup finely chopped onion; 1 cup finely chopped celery; 1 cup carrot, grated; 1/2 cup finely chopped scallion; 3 tablespoons chopped cilantro; 3 green chilies, finely chopped; 1 tablespoon ginger, finely chopped; 1/4 teaspoon grated nutmeg; 1/2 teaspoon ground szechwan pepper (timur); 1 tablespoon honey; 1 tablespoon lemon juice; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; salt and pepper

19 ingredients

8 steps

Ingredients

spring roll wrappers
oil (for deep frying)
Filling
1/2 lb ground lamb (chicken can also be used)
1/2 lb ground pork
1 cup finely chopped onion
1 cup finely chopped celery
1 cup carrot, grated
1/2 cup finely chopped scallion
3 tablespoons chopped cilantro
3 green chilies, finely chopped
1 tablespoon ginger, finely chopped
1/4 teaspoon grated nutmeg
1/2 teaspoon ground szechwan pepper (timur)
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon sesame oil
2 tablespoons vegetable oil
salt and pepper

Directions

1

In a large bowl, combine all ingredients for filling; mix thoroughly.
2

Spread out a wrap; moisten the edges with water.
3

Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
4

Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
5

Continue making rolls for all filling mixture.
6

Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
7

Drain excess oil with paper towel.
8

Arrange rolls in a plate and serve immediately with tomato achar.